Make this easy Lemon Cake to enjoy the citrus season! This classic dessert combines the tangy flavor of lemon with the sweetness of cake and whipped cream. Impress your guests with this zesty treat that is perfect for any occasion!
Preheat oven to 350° Fahrenheit. Line an 8" square or round pan with parchment paper. Set aside.
In a small bowl or a glass measuring cup, combine milk and lemon juice from 1 lemon. Stir a few times and let it sit. You made homemade buttermilk!
¾ cup milk
In a large mixing bowl, combine sugar and zest from 2 lemons. Using the back of the spoon, press the zest into the sugar. This will release oils and infuse the sugar with lemon flavor.
3 small lemons, ½ cup granulated sugar
Add flour, baking powder, baking soda and salt to sugar mixture. Whisk well.
1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Add oil, egg and vanilla to buttermilk mixture and stir with a fork until smooth.
½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
Add wet ingredients to dry ingredients and whisk vigorously until the batter is smooth.
Pour the batter into prepared pan, smooth out the top and tap the pan against the counter gently, to release any air bubbles.
Bake the cake in preheated oven for 30 to 35 minutes OR until the toothpick inserted into the center of the cake comes out clean.
Cool cake completely.
In a mixing bowl, combine heavy whipping cream and 3 teaspoons of granulated sugar. Whip the cream until stiff peaks form. Spread over completely cooled cake. Decorate with more lemon zest and quartered lemon slices.
¾ cup heavy whipping cream, 3 teaspoons granulated sugar
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Since the cake is light and fluffy, I used whipped cream to decorate it; use any frosting you like.
Do not dunk the measuring cup into your flour container! Fluff the flour in the container first, then scoop with a spoon into the measuring cup. Level off the top and use the flour.
Don't have a toothpick? Use uncooked spaghetti noodle to check if the cake is done!