Go Back
–+ servings
lemon cake

Classic Lemon Cake

A bright and refreshing lemon cake with a buttery crust and smooth creamy topping — perfect for any celebration or tea time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 1/2 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup fresh lemon juice about 2 lemons
  • 1 tbsp lemon zest
  • 1/2 cup milk room temperature
Topping
  • 1 cup whipping cream
  • 2 tbsp powdered sugar
  • lemon slices and zest for decoration

Equipment

  • Mixing bowl
  • Electric mixer
  • 9-inch Cake Pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. In a bowl, combine flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Mix in lemon juice and zest, then alternate adding dry ingredients and milk. Mix until smooth.
  5. Pour batter into pan and bake for 30–35 minutes, or until a toothpick comes out clean.
  6. Cool completely before decorating with whipped cream and lemon slices.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 70mgSodium: 160mgFiber: 1gSugar: 25gVitamin A: 420IUVitamin C: 6mgCalcium: 40mgIron: 1.5mg

Notes

Chill the cake before serving for a refreshing treat. Store leftovers in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!