Description
A moist, tangy lemon cake with balanced acidity and floral depth from fresh citrus zest and juice. Light buttery crumb with buttermilk ensures a springy texture, perfect for warm weather. Made with simple ingredients and no artificial additives.
Ingredients
2 1/4 cups all-purpose flour, spooned into measuring cup and leveled
2 tsp baking powder
1/2 tsp baking soda
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature
4 large eggs, room temperature
1 1/4 cups buttermilk (can substitute 1/2 cup)
1/2 cup granulated sugar for topping
1 tsp coarse sea salt, finely ground
1 tbsp whole milk, adjust for consistency
Instructions
Position oven rack in center; preheat to 350°F (175°C)
Prepare two 9-inch round pans with butter and parchment
Combine flour, baking powder, baking soda in a bowl
Beat butter and 1 3/4 cups sugar until light and fluffy
Add eggs one at a time, mixing thoroughly after each
Alternate adding dry mix in batches with buttermilk
Finely grate lemon zest, add to bowl with milk
Pour batter into prepared pans
Bake 45 minutes or until golden brown
Test doneness with toothpick
Cool completely on wire rack
Garnish with lemon glaze (topping sugar brushed with milk)
Notes
Substitute buttermilk with 1 cup milk + 1 tbsp lemon juice/vinegar
Keep zest finely grated for even distribution
Glaze gains saltiness from sea salt – adjust to taste
Store in airtight container up to 3 days
- Prep Time: 30
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 90mg