Lemon Cake Recipe
Indulge in our zesty Lemon Cake, a delightful treat that features a moist and fluffy sponge, perfectly infused with fresh lemon zest. Each slice is generously layered with a tangy cream cheese frosting, creating a harmonious balance of sweetness and tartness. Topped with a sprinkle of lemon zest and a dusting of powdered sugar, this cake is the perfect ending to any meal or a refreshing afternoon snack.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Baking Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and lemon zest.
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
