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Copycat Lemon Cake

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A light and fluffy lemon cake with the perfect balance of sweetness and tartness, reminiscent of childhood memories.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously grease a bundt pan.
  2. Cream the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
  9. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack.
  10. Dust with powdered sugar if desired before serving.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://recypez.com/copycat-lemon-cake-recipe/

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