- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a round 8-inch cake pan or line it with parchment paper. - Prepare the lemon:
Zest the lemon to get about 1 tablespoon of zest. Then, juice the lemon to get about 2 tablespoons of lemon juice. Set both the zest and juice aside. - Cream the butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. You can use an electric mixer or beat by hand with a whisk. - Add the eggs and flavorings:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the lemon zest, ensuring everything is fully combined. - Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix. - Add the lemon juice:
Pour in the freshly squeezed lemon juice and gently fold it into the batter. The batter will be slightly thick. - Bake the cake:
Pour the batter into the prepared cake pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. - Cool and serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. - Dust with powdered sugar (optional):
Once the cake has cooled, dust the top with powdered sugar for a simple, elegant finish. - Serve:
Slice and serve the cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Serving and Storage Tips:
- Serving Suggestions: This lemon cake is delicious on its own, but you can also serve it with a side of fresh berries or a light drizzle of lemon glaze for added flavor.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 2 months.
FAQ:
- Can I make this cake ahead of time? Yes, this cake keeps well and actually tastes even better the next day once the flavors have had time to meld. Just store it in an airtight container.
- Can I use bottled lemon juice? Fresh lemon juice is best for the flavor, but you can substitute bottled lemon juice in a pinch.
- Can I make this recipe in a different pan? Yes, you can use a loaf pan or muffin tin for individual servings. Just adjust the baking time as needed—muffins will bake faster (around 15-20 minutes).
This lemon cake is a breeze to make and will leave you with a delicious, moist dessert that’s sure to please. The fresh lemon flavor and tender texture make it a perfect treat for any occasion, or simply for satisfying that lemon craving! Enjoy!
