Quick and Zesty Lemon Cake

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This cake is perfect for any holiday celebration. Have fun making different designs for every occasion.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 549kcal

Author: Jillian Tohber Leslie

Ingredients

2 sticks butter 1 cup
1 ½ cups granulated sugar
2 eggs
3 egg yolks
Zest of two medium lemons or one large lemon - about 2-3 loose tablespoons
4 tablespoons lemon juice
1 teaspoon vanilla
1 cup buttermilk
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup powdered sugar for decoration

Instructions

Preheat the oven to 350. Cut a piece of parchment paper to cover the bottom of a 9" round or 8" square cake pan. Grease the parchment and sides with a little butter.
Add the flour, baking soda, baking powder, and salt to a mixing bowl. Stir and set aside.
Add the butter (room temperature), sugar, eggs, vanilla, lemon zest, and lemon juice to a large mixing bowl. If you like sweeter cakes, you can add an extra 1/2 cup of sugar. Beat on high with an electric mixer for 1-2 minutes. Stir in the buttermilk.
Mix in the dry ingredients in 2-3 batches. Stir until just it just comes together; you don't want to over mix.
Pour the batter into the pan, and cook for 30 minutes. Test with a toothpick, and take it out of the oven when it comes out clean.
Let it cool for 10 minutes, then flip it over onto a wire rack. If you are going to frost it, let it cool completely.
For powdered sugar decoration, cut a shape out of paper and rest it on the cake. Dust powdered sugar over the edges of the template, then carefully lift it off.

Notes

If you want something with that extra lemony punch, this cake goes great with a lemon glaze. All you need is 1 1/2 cups of granulated sugar, a tablespoon of lemon juice, and a tablespoon of hot water. Whisk together and drizzle over the cake. You can add additional water or sugar to adjust the consistency.

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