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Italian Lemon Cake

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A delightful Italian Lemon Cake that is light, buttery, and bursting with lemon. Perfect for any meal or as a sweet afternoon treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the lemon zest and lemon juice.
  5. Combine the flour, baking powder, baking soda, and salt in another bowl.
  6. Mix the dry ingredients into the wet mixture, alternating with the buttermilk.
  7. Pour the batter into the prepared cake pan, smoothing the top.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  10. Dust with powdered sugar if desired before serving.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://tashirecipez.com/italian-lemon-cake/

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