Description
A zesty, moist lemon cake with layers balanced by a buttery crumb. Fresh lemon zest and juice provide a bright flavor, while buttermilk adds richness. Ideal for springtime brunches, this American classic offers consistent results with simple techniques.
Ingredients
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup softened butter, unsalted recommended
1½ cups granulated sugar
2 tablespoons lemon zest
3 large room-temperature eggs
1 cup buttermilk
¼ cup fresh lemon juice
1 tablespoon vanilla extract
1 teaspoon cream of tartar
¼ cup unsweetened cocoa powder
Instructions
Preheat oven to 350°F (180°C)
Spray cake pans with neutral oil
In a bowl, sift together flour and baking powder
In a separate bowl, cream softened butter and sugar until fluffy
Stir in lemon zest, mixing well to combine
Add eggs, one at a time, blending fully after each addition
Alternately mix in flour and buttermilk mixture, beginning with flour
Ensure even mixing by alternating dry/wet ingredients
Add vanilla extract for flavor depth
If using cocoa powder, fold into final steps for contrast
Divide batter evenly between prepared pans
Bake for 40 minutes or until toothpick comes out clean
Allow to cool completely before applying frosting
Notes
Gluten-free flour blends work similarly
Reduce salt if using salted butter
Coconut sugar provides unique caramel notes
Fresh lemon juice ensures optimal flavor
Homemade buttermilk is economical and flavorful
Cocoa powder variation complements citrus well
- Prep Time: 30
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg