Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, oil, eggs, lemon juice, and lemon zest.
- Step 3: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Step 4: Divide the batter evenly between the prepared baking pans.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, frost with your favorite lemon frosting.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve this decadent lemon cake with a dollop of whipped cream and fresh berries for an extra burst of flavor and elegance.
- To ensure a perfectly moist cake, don't overmix the batter; a few lumps are okay – overmixing develops gluten and creates a tough cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American