Easy Lemon Cake
Make this super easy lemon cake for a delicious dessert. Top it with frosting, or layer with a fruit filling.
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Servings: 14
Calories: 311kcal
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: 311kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 232mg | Potassium: 64mg | Fiber: 1g | Sugar: 22g | Vitamin A: 299IU | Calcium: 66mg | Iron: 1mg