Lemon Cake
Lemon Cake is bright and refreshing, perfect for any occasion. Its zesty flavor and moist texture make it a favorite among many. Ideal for celebrations, afternoon tea, or simply treating yourself.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature) Make sure it's at room temperature for easy mixing.
- 3 large eggs
- 1/2 cup limoncello liqueur Can be substituted with more lemon juice for a non-alcoholic version.
- 1/2 cup sour cream or Greek yogurt
- Zest and juice of 2 fresh lemons For a stronger lemon flavor, increase the amount of zest and juice.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- In another bowl, cream butter and sugar until fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing in lemon zest until fully combined.
- Fold in sour cream, lemon juice, and limoncello until just mixed.
Baking
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes until golden brown.
- Cool for 10 minutes before transferring to a wire rack.
Serving
- Drizzle with a glaze made from powdered sugar and lemon juice, and serve.
Notes
Store leftover Lemon Cake in an airtight container at room temperature for up to three days. Refrigerate or freeze for longer storage. Make sure to wrap well to keep it moist.