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Cakes

Easy Lemon Cake

Name: Easy Lemon Cake
Prep time: 20 min
Cook time: 32 min
Yield: 8
Ingredients: 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans; ½ tsp baking powder; ½ tsp baking soda; 1 tsp salt; 1 Tbsp lemon zest; 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans; 2 cups Chelsea White Sugar; 2 large eggs plus 3 large egg yolks; ¼ cup plus 2 tablespoons fresh lemon juice; 1 cup low-fat buttermilk; 1 lemon, thinly sliced and seeded

4.5

Preparation

20 mins

Bake

32 mins

Difficulty

Easy

Servings

Zesty, light, and bursting with lemon flavor, this is the best easy lemon cake for a refreshing and delightful treat.

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Ingredients
Method

Ingredients

2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 Tbsp lemon zest
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 cups Chelsea White Sugar
2 large eggs plus 3 large egg yolks
¼ cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded

Chelsea Products in Recipe

White Sugar

The uniform size of the...

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Reviews

2

What did you think of this recipe?

Kimberly

Lovely easy lemon cake though probably needed a bit more than 20 mins even though skewer came out clean as it was a bit crumbly but still delicious. Just not a very big cake

Trish

Delicious cake. Went down a treat. Baked as one whole cake, not two layers. Baked half as long again until spring back in centre and skewer tested clean.

Method

Preheat oven to 350°C. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.