Description
A zesty and moist lemon cake that’s heavenly for dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the lemon juice, lemon zest, milk, and oil; mix well.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with lemon glaze or whipped cream before serving.
Notes
Use fresh lemons for the best flavor and zest. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 40g
- Protein: 4g