You might have guessed, I love lemon!
Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine…it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee! By Christina
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
- 1 ¼ cups white sugar
- 1 cup butter, softened
- 3 eggs
- 2 cups all-purpose flour
- 3 lemons lemon, zested
- 1 teaspoon baking powder
- ½ cup white sugar
- 3 lemons, juiced
- Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
- Step 2
Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
- Step 3
Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
- Step 4
Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
- Step 5
Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.
The Well Heeled Baker’s Twist:
Top with my favorite Cream Cheese Frosting! Easy and Delicious
Sprinkle poppy seeds into the batter.
Instead of a cake pan, pour into small or mini loaf pans, a bundt cake pan or make cupcakes.
Nutrition Facts Per Serving:
343 calories; 16.8 g total fat; 87 mg cholesterol; 168 mg sodium. 45.5 g carbohydrates; 3.9 g protein; Full Nutrition
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