Ingredients Quantity
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or sour cream)
- Powdered sugar for dusting (optional)
Optional Additions
- Lemon glaze: Combine 1 cup powdered sugar with 2 tablespoons lemon juice for a tangy drizzle.
- Blueberries: Add 1 cup of fresh blueberries for a fruit-forward twist.
- Lemon extract: For a more intense lemon flavor, substitute a small amount of lemon extract for part of the lemon zest.
Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature before starting. This helps to achieve a smooth batter and even texture.
- Sift Dry Ingredients: Sift the flour, baking powder, and salt together to avoid lumps and ensure an even rise.
- Don’t Overmix: Be gentle when mixing the batter to avoid overworking the flour, which can lead to a dense cake.
- Grease and Flour Your Pan: Properly grease and flour your cake pan to prevent the cake from sticking.
- Check for Doneness: The cake is done when a toothpick inserted in the center comes out clean. Overbaking can result in a dry cake.
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.
- Add Eggs and Flavors: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix gently until just combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick comes out clean from the center.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, dust with powdered sugar or drizzle with lemon glaze before serving.
