Elegant Spring Lemon Cake
Indulge in the refreshing flavors of this Elegant Spring Lemon Cake, a perfect dessert for any spring occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
Optional Additions
- 1/4 cup almond flour
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to ensure easy removal of the cake after baking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In another bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the lemon juice and zest until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- If using, gently fold in almond flour and vanilla extract to the batter for added flavor and texture.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve at room temperature.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use fresh lemons for the best flavor. Ingredient Substitutions: Almond flour can be replaced with more all-purpose flour. How to Serve: Dust with powdered sugar or drizzle with a lemon glaze. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Bake a day in advance and store covered at room temperature.