Description
This lemon cake is incredibly moist and flavorful, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F and grease your loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a larger bowl, cream the softened butter with sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract if using.
- Mix in sour cream and whole milk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure all ingredients are at room temperature for best results.
- This cake can be served plain or with a dusting of powdered sugar on top.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg