Easy Lemon Cake
Try this easy lemon cake recipe for a quick, delicious and fresh tasting dessert.
The combination of butter, oil, and buttermilk creates a moist and tender crumb, while the lemon extract and zest provide a bright, zesty flavor.
This cake is light, citrusy, and has just the right amount of sweetness.
Make This Easy Lemon Cake Because…
Helpful Hints
- Ensure your butter and eggs are at room temperature for smooth blending and a lighter, fluffier cake texture.
- If you don’t have buttermilk, add 1 Tablespoon lemon juice or vinegar into a 1 cup measuring cup, then fill it up to the 1 cup line with milk, as a substitute.
- Don’t over-mix. Once you add the flour, mix just until combined to avoid a dense cake.
- Only zest the yellow part of the lemon, as the white part can be quite bitter.
- Make sure the cake is fully cooled before applying any frosting to avoid the frosting from melting.
- Use a 1-to-1 gluten-free flour blend for a gluten-free version without compromising the texture.
Storage Tips
To keep your lemon cake fresh and delicious, follow these easy storage tips.
- If the cake is unfrosted, it can be stored at room temperature in an airtight container for up to 2 days. If frosted, store it in a cool, dry place for 1-2 days.
- For longer storage, place the frosted or unfrosted cake in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving for the best flavor.
- If you’d like to freeze the cake, wrap the cooled, unfrosted layers tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. When ready, thaw the cake in the fridge overnight and frost it once fully defrosted. This is a great way to prepare the cake ahead of time for special occasions.
More Cakes To Try!
I hope you enjoy this easy lemon cake recipe! Leave a comment, I would love to hear from you.
Easy Lemon Cake
Make this super easy lemon cake for a delicious dessert. Top it with frosting, or layer with a fruit filling.
Equipment
- cake pans 3 – 6 inch round pans, or 2 – 9 inch pans
- mixing bowl
Ingredients
- ½ cup butter
- ½ cup vegetable oil or oil of choice
- 1 ½ cup granulated sugar
- 4 large eggs room temperature
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup buttermilk
- 2 ½ teaspoons lemon extract
- zest of whole lemon
Instructions
- Preheat oven to 350°F (180°C). Grease two 9" cake pans (or three 6" pans) and line with parchment, spray again and dust with flour; set aside.
- In a mixing bowl, blend softened butter, oil and sugar.
- Add eggs one at a time, beating in between each addition.
- Add flour, salt, baking powder, buttermilk, lemon extract and lemon zest. Continue to beat for 1 minute more.
- Spoon batter into cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan on the rack for 15 minutes. Transfer to a cooling rack.
- Frost with desired frosting, or sprinkle with powdered sugar and serve with whipped cream.
- Frost with your favorite icing and fill between layers with fruit if desired.
Notes
- For a gluten free version, use Bob’s Red Mill 1-to-1 gluten-free flour blend instead of all purpose flour.
- This recipe does not rise much, so is perfect for stacking.
Nutrition
Calories: 311kcalCarbohydrates: 38gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 66mgSodium: 232mgPotassium: 64mgFiber: 1gSugar: 22gVitamin A: 299IUCalcium: 66mgIron: 1mg
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