This lemon cake has a soft yet dense texture. It’s really good on its own with a cup of tea. Into a mixing bowl, add two and a half cups of all-purpose flour with three-quarters of a teaspoon of salt, and one and a half teaspoons of baking soda. Whisk it up and set it aside. In the bowl of a stand mixer, add one cup of room-temperature unsalted butter and cream it on medium speed until nice and creamy.
Add one and a half cups of granulated sugar and continue beating on medium speed scraping the sides of the bowl to make sure everything is creamed up then add the zest of two lemons. Mix it on medium for about 5 minutes until light and fluffier. Squeeze lemon juice from the fresh lemons about a quarter cup of lemon juice and set it aside.
Add three room-temperature eggs one at a time and mix well after each addition. Combine the quarter cup of lemon juice with one cup of buttermilk and give it a quick stir. You will then add the flour mixture and the wet mixture in a couple of alternating batches while mixing in the lowest setting. Finish off the mixing with a spatula until the batter is smooth with no lumps.
Pour the batter into the prepared bundt, round or rectangle cake tin, and smoothen the top. Bake in a preheated 350 degrees Fahrenheit oven for 35 to 40 minutes until a skewer inserted in the center comes out clean or with a few crumbs. Once baked, let the cake rest for ten minutes before removing it from the pan. You can serve this cake plain or with a cream cheese frosting. Whichever way you serve this cake, you are going to enjoy it.
- 2½ cups all-purpose flour (300g/ 10.5Oz)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ‘¾ teaspoon salt
- 1 cup unsalted butter softened (227g/ 8Oz)
- 1½ cups granulated sugar (300g/ 10.5Oz)
- 2 tablespoons lemon zest (about 2 lemons)
- 3 large eggs
- 1 cup buttermilk (240ml)
- ¼ cup lemon juice (about 2 lemons) (60ml)
- 1 tablespoon vanilla extract