Irresistibly Soft Lemon Cake That Brightens Your Day

This Soft Lemon Cake is a delightful dessert that is moist, flavorful, and perfect for any gathering, embodying the essence of bright lemon goodness.

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Prep Time 15

Cook Time 35

Cooling Time 15

Total Time 1 5

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups All-Purpose Flour Can be replaced with gluten-free blend
1 tablespoon Baking Powder
0.5 teaspoon Baking Soda
0.5 teaspoon Salt
1 cup Vegetable Oil or Melted Coconut Oil Avoid solid fats for softness
1.5 cups Granulated Sugar
3 large Eggs
1 teaspoon Vanilla Extract
0.5 cups Fresh Lemon Juice Juice from 2 lemons
2 tablespoons Lemon Zest
0.5 cups Sour Cream or Greek Yogurt (Optional) Plain yogurt can be used as a substitute
0.5 cups Milk or Buttermilk (Optional)

For the Optional Glaze

2 cups Powdered Sugar
0.5 cups Fresh Lemon Juice For glazing

Equipment

9-inch round or loaf pan
Mixing bowls
Whisk
sifter
Wire rack

Method

Steps

Preheat your oven to 350°F (175°C) and grease a 9-inch pan with oil. Dust with flour.
In a bowl, whisk together vegetable oil, sugar, and eggs until fluffy. Add vanilla, zest, and juice.
Sift together flour, baking powder, baking soda, and salt in another bowl. Mix well.
Combine dry ingredients with wet mixture, alternating with milk until just mixed.
Pour batter into the pan and bake for 30-35 minutes. Check with a toothpick.
Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack.
Make the glaze with powdered sugar and lemon juice, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better results. Avoid overmixing the batter.

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