This lemon cake is perfectly lemony, tender, and is so refreshing! It’s always nice to have an easy lemon cake recipe in go to recipes!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 24slices or 12 larger slices
Calories 202kcal
Author Lisa
Ingredients
1.5cupsflour
¼teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
½cupunsalted buttersoftened to room temperature (1 stick)*
1cupsugar
2large eggs
Zest from 2 lemons
2tbslemon juice
6tbsbuttermilk
½teaspoonvanilla extract
Lemon Frosting*
½cupbuttersoftened*
2tbslemon juice
1 ½teaspoonvanilla
Pinchof salt
3cupspowdered sugar
3tbsheavy cream
Lemon zestoptional
Instructions
Preheat oven to 350°F and grease and flour* a loaf pan*. (8.5x 4.25x2.5)
In a medium bowl stir together the flour, baking powder, baking soda, and salt. Set aside. (1.5 cups flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt)
In a stand mixer or with a hand mixer, cream together butter with sugar until fluffy. (½ cup butter, 1 cup sugar)
Add eggs one at a time, mixing until each is fully incorporated. Then stir in the lemon zest, 2 tbs lemon juice, buttermilk, and vanilla extract. (2 large eggs, zest from 2 lemons, 2 tbs lemon juice, 6 tbs buttermilk, ½ teaspoon vanilla extract)
Stir in the flour mixture until combined. Pour into prepared loaf pan.
Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Allow to cool before frosting.
How to make lemon frosting:
Whip butter until fluffy, then mix in the lemon juice, vanilla, salt. (½ cup softened butter, 2 tbs lemon juice, 1 ½ teaspoon vanilla, pinch of salt)
Alternate mixing in the heavy cream and powdered sugar (3 cups powdered sugar, 3 tbs heavy cream).
Frost the cake and then sprinkle with lemon zest
Video
Notes
Tips and Tricks*You can swipe the sides and bottom of the pan with butter or shortening and then dust with flour or use a baking spray with flour in it- I like Baker’s Joy spray found in the baking isle. *Cold butter can be softened in the microwave by heating for 15-30 seconds on 30% power. *You can also bake this in one 9-inch cake pan for 25 minutes or until done. Then top with a lemon frosting, vanilla buttercream, almond buttercream, or a chocolate frosting! *You can easily double this recipe for 2 loaves or 2 9-inch cakes. *If you’d prefer a glaze simply combine 1 cup powdered sugar and 2 tbs lemon juice. * The frosting recipe is supposed to be slightly looser than a stiff buttercream- if you would like the frosting to be a little stiffer simply stir in a little more powdered sugar.