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Pioneer Woman's delicious lemon cake slice on a plate with fresh lemon slices

Lemon Cake

A simple, bright cake that tastes like sunshine, perfect for gatherings and sunny afternoons.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour Use the spoon-and-level method for accurate measuring; swap half for whole wheat pastry flour for nuttier flavor.
  • 1 cup granulated sugar Caster sugar blends faster for a finer crumb; brown sugar will add moisture but change color and taste.
  • 0.5 cup unsalted butter, softened Room-temperature butter creams better; use softened olive oil for dairy-free tweaks though texture will differ.
  • 2 large eggs Eggs add structure and lift; for an egg-free option try a commercial egg replacer or aquafaba if avoiding animal products.
  • 0.5 cup milk Whole milk gives a silkier texture; swap for almond or oat milk for a dairy-free version.
  • 0.25 cup fresh lemon juice Fresh juice gives bright acidity; bottled juice is a fallback but is less fragrant.
  • 1 tablespoon lemon zest Zest carries the essential oils that define lemon flavor; microplane zest for the best aromatic punch.
  • 1.5 teaspoons baking powder Check expiry for reliable rise; fresh baking powder keeps the cake light and tender.
  • 0.5 teaspoon salt Balances sweetness and accentuates lemon; fine salt disperses evenly.
  • powdered sugar optional for dusting Adds a soft decorative finish; sift before dusting to avoid clumps.

Method
 

Baking Directions
  1. Preheat the oven to 350°F (175°C). Grease and flour a 6-inch round cake pan.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Stir in the milk, lemon juice, and lemon zest.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Dust with powdered sugar before serving, if desired.

Notes

Keep the mixer on medium-low when combining flour to avoid overworking the batter. The cake is done when the center springs back slightly and a toothpick comes out clean. Erring on the side of a few minutes less keeps it moist.