Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 4 large eggs
- 2¼ cups (280g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze (optional but delicious):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the milk, lemon juice, lemon zest, and vanilla.
- Add the dry ingredients to the butter mixture in 3 parts, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Pour batter into prepared pan(s) and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake.
Would you like a version with a lemon cream cheese frosting or a bundt-style lemon cake?