This simple lemon cake is perfect for picnics and parties. It's moist and soft.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

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  • Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.

  • Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts

254 calories; 10.7 g total fat; 63 mg cholesterol; 173 mg sodium. 35.8 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/25/2019
I made this cake as written, subbing gluten free all purpose flour for regular all purpose. I did need to bake for about 10 extra minutes due to this substitution. The cake was nice and moist and had a good crumb. It had a light lemon flavor but we felt it could use more lemon along with some sort of lemon glaze or frosting. Read More
(10)

Most helpful critical review

Rating: 1 stars
05/04/2020
I followed the recepie to the t twice, and both times it turned out super dense. Would not reccomend Read More
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/25/2019
I made this cake as written, subbing gluten free all purpose flour for regular all purpose. I did need to bake for about 10 extra minutes due to this substitution. The cake was nice and moist and had a good crumb. It had a light lemon flavor but we felt it could use more lemon along with some sort of lemon glaze or frosting. Read More
(10)
Rating: 4 stars
05/25/2019
I made this cake as written, subbing gluten free all purpose flour for regular all purpose. I did need to bake for about 10 extra minutes due to this substitution. The cake was nice and moist and had a good crumb. It had a light lemon flavor but we felt it could use more lemon along with some sort of lemon glaze or frosting. Read More
(10)
Rating: 5 stars
06/20/2019
Moist,easy. I brushed a glaze (boiled juice of 1 lemon plus 1/4 cup of sugar) over warm cake. Can be served with stewed strawberries or fresh fruit on the side as garnish for a beautiful, healthy, light summer dessert.Donald Read More
(5)
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Rating: 5 stars
06/21/2019
My family raved about this lemon cake. I added a light lemon glaze I made with lemon zest, lemon juice and powdered sugar. Delicious! Read More
(2)
Rating: 5 stars
03/10/2020
The basic cake recipe is simply delicious! I didn't use lemon but instead added mascopone and a little extra milk. I made a simple lemon glaze. Thanks for the recipe! Read More
Rating: 5 stars
05/26/2020
Awesome Read More
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Rating: 1 stars
05/04/2020
I followed the recepie to the t twice, and both times it turned out super dense. Would not reccomend Read More
Rating: 2 stars
01/20/2020
The only alteration I made was buttermilk instead of just milk. Even as I was making it I thought there's no oil in this cake it's going to be dry. And it was. Very dry. I made a light lemon glaze for the top just 1/2 cup of 10X sugar a few drops of vanilla extract and some milk along with half a lemon of zest. The cake is very dry. I only had a couple small pieces and tossed the rest. I might try this again and add half a cup of oil. The batter is quite thick and the extra oil would thin it down a bit but it would probably still be OK. Read More
Rating: 4 stars
03/02/2020
I added some yogurt and raspberry jam swirled in the batter to give it a little more flavour - turned out pretty good. Read More
Rating: 5 stars
04/05/2020
Very moist, made a Bundt cake with vanilla frosting and lemon zest Read More