INGREDIENTS
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk or buttermilk
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- Extra zest for topping (because why not?)
INSTRUCTIONS
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or a bundt pan—whatever makes your heart sing.
- Cream the butter and sugar in a large bowl until fluffy and pale—don’t skimp, this is where the magic starts.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, juice, and vanilla. It’ll smell like sunshine already.
- Whisk dry ingredients in another bowl: flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture. Start and end with flour. Don’t overmix—treat it like your favorite pair of jeans.
- Pour batter into the prepared pan. Smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool completely in the pan for 10–15 minutes, then transfer to a rack.
- Optional: Make the glaze by whisking lemon juice into powdered sugar. Drizzle it generously over the cooled cake and sprinkle with zest.
Tip:
This cake is best enjoyed with tea, coffee, or a quiet moment of bliss. It’s tangy, moist, and downright heavenly.
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