Lemon Cake

Lemon Cake

Lemon cake is not only very tasty and fragrant. It is still very beautiful, bright and sunny!

Preparation time: About 1 hour

Makes one 9-inch by 9-inch cake


● 16 tablespoons unsalted butter, softened,
● 1 1/3 cup sugar,
● 3 large eggs,
● ¼ cup plus 3 tablespoons lemon juice,
● Grated zest of 6 lemons,
● 2 ½ cups all-purpose flour,
● 1 teaspoon baking soda,
● 3/4 teaspoon fine salt,
● ½ cup whole milk.


1. Turn the oven to 350°F (180°C) and place a rack in the middle. Lightly butter or oil a 9-inch by 9-inch baking pan.
2. In a large bowl cream the sugar and butter until pale and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon juice and zest.
3. In a medium bowl whisk together the flour, baking soda and salt and add to the batter in three parts, alternating with the milk (finish with the dry ingredients). Do not overwork the batter — stir just to combine after each addition.
4. Pour the batter into the cake pan and place on a rack in the middle of the oven. Bake until the edges of the cake are light gold and a knife inserted in the middle comes out clean, about 30 minutes. Cool the cake in the pan on a wire rack for 20 minutes before serving.

Bon Appetit!!!

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