This moist lemon cake is the dessert of dreams—light, fluffy, and bursting with vibrant citrus flavour. Each bite offers a tangy zing balanced perfectly by a creamy, velvety frosting that’s not overly sweet but just right. It’s the perfect cake for any occasion: birthdays, tea parties, or simply a way to brighten an ordinary day.
The natural lemon juice and zest infuse the cake with a fresh, zesty aroma, while the frosting adds a luscious finish. Plus, this recipe uses simple ingredients you likely already have in your kitchen, making it accessible and foolproof. Set your oven to 350°F (175°C) so it’s hot and ready when your batter is done.
Grease two 8-inch round cake pans generously with butter or non-stick spray. Line the bottoms with parchment paper to prevent sticking. Gather all your ingredients and tools (mixing bowls, hand or stand mixer, spatulas, measuring cups/spoons). Measure everything accurately to ensure the cake turns out perfectly.
Combine dry ingredients; in a medium-sized bowl, sift together: 315g of all-purpose flour, 2 ½ teaspoons of baking powder, ½ teaspoon of salt. Mix well with a whisk or fork to ensure the baking powder and salt are evenly distributed. This will prevent uneven rising.
In a large mixing bowl, use a hand or stand mixer to beat: 225g of softened unsalted butter and 400g of granulated sugar. Beat on medium speed for 3-5 minutes, until the mixture is pale, fluffy, and creamy. This step is crucial for creating a light texture. Crack 4 large eggs into a small bowl (to avoid shells). Add them to the butter mixture one at a time, beating well after each addition.
This helps incorporate air and ensures the eggs blend smoothly into the batter. Incorporate lemon and vanilla; add zest of 2 lemons (use a fine grater or microplane) and 1 teaspoon of vanilla extract. Mix until the batter is fragrant with the scent of fresh lemon. In a small bowl or measuring cup, mix: 1 cup of whole milk, and 3 tablespoons of freshly squeezed lemon juice.
Continue reading…
