This Super Moist and Velvety Lemon Cake is light, fluffy, and bursting with fresh lemon flavor. Perfect for birthdays, holidays, or afternoon tea!

Scale

1 ½ cups (192 g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

2 large eggs

2 tablespoons lemon zest

¼ cup fresh lemon juice

½ cup (120 ml) milk or buttermilk

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

2. Whisk together flour, baking powder, baking soda, and salt.

3. Beat butter and sugar until light and fluffy.

4. Add eggs, lemon zest, juice, and vanilla extract.

5. Alternate adding dry ingredients and milk until just combined.

6. Pour into prepared pan and bake 30–35 minutes.

7. Cool completely before slicing.

Brush warm cake with lemon syrup for extra flavor.

Top with cream cheese frosting or lemon glaze for indulgence.

Turn batter into cupcakes by baking 18–20 minutes.