Description
A light, airy, and incredibly moist lemon cake made with simple pantry ingredients. This dairy-free friendly recipe uses fresh lemon juice and zest for a bright, zesty flavor that stays tender for days.
Ingredients
Scale
- 3–4 medium lemons (for zest and juice)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- ½ cup vegetable oil or canola oil
- ½ cup whole milk (or almond/oat milk for dairy-free)
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp lemon extract (optional)
- Powdered sugar and extra lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Wash lemons and zest the yellow part using a microplane, avoiding the bitter white pith. Squeeze out about ¼ cup of fresh juice.
- In a large bowl, whisk eggs until light and frothy. Add sugar and whisk vigorously for two minutes to aerate.
- Add oil, milk, lemon juice, and lemon extract to the egg mixture. Whisk until fully combined and emulsified.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar and a little lemon juice to create a glaze. Drizzle over the cooled cake and let set.
Notes
Use fresh lemons for the best flavor; bottled juice lacks vibrancy. Ensure eggs and milk are at room temperature to prevent curdling. Do not overmix the batter to maintain a tender crumb. The cake can be frozen for up to three months if wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24
- Sodium: 180
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 0.5
- Protein: 4
Keywords: lemon cake, moist lemon cake, easy baking, dairy-free dessert, citrus cake, homemade cake, gluten-free option