Easy Lemon Cake

Brighten up your day with this moist and refreshing Easy Lemon Cake, bursting with citrusy goodness! A symphony of textures and flavors, this delightful treat combines the tanginess of lemon zest and juice with the sweetness of buttermilk, all wrapped up in a tender, golden-hued package.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup buttermilk

Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch round cake pans, then line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Stir in the lemon zest and juice, then gradually mix in the flour mixture until just combined, being careful not to overmix.

Pour in the buttermilk and mix until the batter is smooth.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.

Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Slice and serve!

Notes

Make sure to use room temperature eggs for a lighter cake texture.

Don’t overmix the batter, as this can result in a dense cake.

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Let it sit for 5-10 minutes before using.

To ensure even baking, make sure to rotate the pans halfway through the baking time.

Once the cakes are baked, let them cool completely before frosting and decorating to prevent melting or smudging.

You can adjust the amount of lemon zest and juice to your taste, depending on how strong you like your lemon flavor.

Nutrional Value

• Calories: 345
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 350mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g