Ingredients
- 📌 2 cups all-purpose flour
- 📌 2 teaspoons baking powder
- 📌 1/2 teaspoon salt
- 📌 1 cup unsalted butter, softened
- 📌 1 1/2 cups granulated sugar
- 📌 3 large eggs
- 📌 1/2 cup whole milk
- 📌 Zest of 2 lemons
- 📌 1/4 cup fresh lemon juice
- 📌 For the Lemon Syrup
- 📌 1/4 cup granulated sugar
- 📌 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly flour it.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl or a stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, combine the milk, lemon zest, and lemon juice.
- Alternately add the dry ingredients and the milk mixture to the creamed butter and sugar, mixing just until incorporated after each addition.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the granulated sugar and lemon juice. Bring to a simmer, stirring until the sugar has dissolved.
- As soon as the cake comes out of the oven, use a toothpick or skewer to poke holes all over the top of the cake. Slowly pour the lemon syrup over the hot cake, allowing it to soak in.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 12 servings
- Calories: 292
- Sugar: 26g
- Sodium: 194mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 41g
- Protein: 4g
Keywords: Lemon Cake Recipe