Preparing the Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set it aside.
In another bowl, combine the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar until fragrant, releasing the oils from the zest.
In a separate large mixing bowl, cream together the softened butter and lemon-sugar mixture until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
2. Mixing the Batter
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
Gently fold in the freshly squeezed lemon juice. The batter will be smooth and slightly thick.
3. Baking the Cake
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions:
Dust the cooled cake with powdered sugar for a simple and elegant finish.
For an extra burst of citrus flavor, consider adding a lemon glaze made from powdered sugar and lemon juice drizzled over the cake.
Pair slices of this tangy lemon cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
Conclusion:
So good! The kids love these so much that we often need to not double, but triple this recipe. Yup, not a typo
Cheesy Corn Fritters
I assure you, the sauce is the secret weapon in this recipe
TRES LECHES CAKE
Zucchini Vegetable Casserole with Mozzarella and Creamy Sauce
Beefy Taco Pockets with a Cheesy Twist
