Name: Simple Lemon Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup white sugar; 0.5 cup butter; 2 large eggs; 2 teaspoons vanilla extract; 1.5 cups all-purpose flour; 1.75 teaspoons baking powder; 0.75 cup milk; 1 tablespoon lemon zest; 1 tablespoon lemon juice

Cook Time: 35 minutes

Ingredients

1 cup white sugar
cup butter
2 large eggs
2 teaspoons vanilla extract
1 cups all-purpose flour
1 teaspoons baking powder
cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice

Directions

Step 1: Gather all the ingredients to have them ready for use.

Step 2: Preheat your oven to 350F (175C). Grease a 9-inch square baking pan to prevent sticking.

Step 3: In a mixing bowl, beat together sugar and butter using an electric mixer until the mixture is light and fluffy.

Step 4: Add the eggs and vanilla extract to the mixture, beating until everything is well incorporated.

Step 5: In a separate bowl, sift the flour and baking powder together. Gradually add this dry mixture to the creamed sugar and butter mixture, stirring until fully combined.

Step 6: Pour in the milk, followed by the lemon zest and lemon juice. Mix everything until the batter is smooth and evenly combined.

Step 7: Spoon the batter into the prepared baking pan, spreading it out evenly.

Step 8: Bake the cake in the preheated oven for about 35 minutes. Check for doneness by inserting a toothpick into the center of the cake if it comes out clean, the cake is ready.

Step 9: Allow the cake to cool in the pan before cutting it into squares.

Step 10: Enjoy your delicious homemade lemon cake!

Cooks Note

If you want to add an extra touch of sweetness, you can top the cake with a simple lemon glaze. Just mix 1 cup of confectioners' sugar with cup of lemon juice until smooth and drizzle over the cooled cake.

Nutrition Facts (per serving)

Calories: 254
Fat: 11g
Carbohydrates: 36g
Protein: 4g
Saturated Fat: 6g
Cholesterol: 63mg
Sodium: 173mg
Dietary Fiber: 1g
Total Sugars: 21g
Vitamin C: 2mg
Calcium: 81mg
Iron: 1mg
Potassium: 68mg

Servings Per Recipe: 10

Simple Lemon Cake Recipe

Comments

Donald Parker

10/03/2025 01:29:14 AM

I followed the recipe for this cake but used gluten-free all-purpose flour instead of regular all-purpose flour. I had to bake it for an extra 10 minutes because of this change. The cake turned out moist with a nice crumb texture. It had a subtle lemon flavor, but I think it would be even better with more lemon essence and a lemon glaze or frosting to enhance it.

Helen Rivera

10/01/2025 10:44:25 PM

Moist and simple to make. I applied a glaze made of boiled lemon juice and sugar onto the warm cake. It pairs well with stewed strawberries or fresh fruit as a garnish, creating a lovely, wholesome, and refreshing summer dessert. - Donald

Steven Walker

10/04/2025 06:41:23 PM

I added a little extra lemon juice and zest because I absolutely adore the citrus flavor. I made a lemon glaze to drizzle over the top, and sprinkled some zest on top for extra freshness. Oh my goodness, this cake was incredibly moist and delicious!

Andrew Scott

10/04/2025 05:58:45 AM

I have seen the reviews mentioning concerns about the sponge being too dry, but I found a solution that worked well for me. I baked mine at a slightly lower temperature for the same duration in my convection oven, and it turned out wonderfully moist. I also decided to add an extra tablespoon of lemon juice for a boost of flavor.

Sarah Thomas

10/04/2025 07:02:12 AM

I enhanced the flavor by incorporating 1/4 cup more of lemon juice and reducing the sugar to one cup instead of two. The result was fantastic - the dessert was refreshingly lemony and perfectly balanced in sweetness. I also baked it for a longer duration than recommended, which yielded excellent results.

Alexander Mitchell

10/01/2025 05:37:37 PM

This recipe was a pleasant surprise! The cake was incredibly moist and had a lovely lemon flavor. I usually struggle with dry cakes, but I think a few key steps really made a difference this time: - I took the time to properly measure and level my flour, something I don't always do. - I whipped the butter and sugar until light and fluffy, which took about 2-3 minutes. - Adding the eggs one at a time ensured a smooth batter. - A couple of tablespoons of Greek yogurt in the butter and egg mixture added a nice texture. - I was careful not to overmix once the flour was incorporated. I will definitely be making this cake again! It was so delicious that it didn't even need any icing.

Jeffrey Ramirez

10/05/2025 02:00:05 AM

My husband and I absolutely adored this recipe! I made a few adjustments by reducing the sugar to just 1/2 cup and adding 2 tablespoons of lemon juice, resulting in a wonderfully moist cake bursting with lemon flavor that wasn't overly sweet. The instructions were clear and easy to follow, and I will without a doubt be making it again.