Anytime Lemon Cake Recipe
Indulge in the moist and tender goodness of this homemade Lemon Cake Recipe. Easy to make with bright citrus flavors, it's the perfect treat for tea or coffee.
Servings: 12 servings
Calories: 360kcal
Ingredients
- 1 ½ cups granulated sugar
- zest from 3 lemons (about 1½-2 tablespoons)
- 1 cup olive oil (see notes)
- 3 large eggs
- ½ cup lemon juice (about 3 lemons)
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup whole milk or half and half
- powdered sugar for dusting
Instructions
- Preheat the oven to 350℉ and grease the bottom and sides of a 9-inch springform pan. You can also line the bottom and sides with parchment paper too.
- Reserve 2 tablespoons of the sugar and set aside. In a large bowl, combine the remaining sugar and lemon zest and rub them together to infuse some of the oil into the sugar. Whisk in the olive oil and eggs until combined, and stir in the lemon juice and vanilla extract.
- Sift together the flour, baking powder, baking soda, and salt. Add to the wet ingredients, alternating with the milk. Combine just until there are no dry flour streaks.
- Pour the batter into the prepared pan and sprinkle the top evenly with reserved 2 tablespoons of sugar.
- Bake for 50-55 minutes or until the cake rises and begins to turn golden on top and a toothpick inserted in the center comes out mostly clean. If the top is browning too quickly, tent a piece of foil over the top toward the end of baking.
- Remove from the oven and let cool in the pan for 10 minutes before carefully removing the cake from the springform pan. Let cool before dusting with powdered sugar and cutting into wedges.
Nutrition
Calories: 360kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 293mg | Potassium: 86mg | Fiber: 1g | Sugar: 26g | Vitamin A: 110IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg