A light and zesty lemon cake that’s moist, bright, and perfect for spring or everyday baking.

Scale

Dry Ingredients:

1 ½ cups (190g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

Wet Ingredients:

1 cup (200g) granulated sugar

½ cup (120ml) vegetable oil or melted butter

2 large eggs

½ cup (120ml) milk

¼ cup (60ml) fresh lemon juice

1 tbsp lemon zest

Optional Glaze:

½ cup powdered sugar

Splash of lemon juice (to mix)

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1. Preheat oven to 350°F (175°C). Grease and line your cake pan with parchment paper.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In another bowl, whisk sugar, oil (or butter), eggs, milk, lemon juice, and zest until smooth.

4. Gradually fold dry ingredients into the wet mixture. Do not overmix.

5. Pour the batter into the prepared pan and smooth the top.

6. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.

7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.

8. Mix powdered sugar with lemon juice and drizzle over the cake once slightly cooled, if desired.

You can substitute oil with butter for a richer flavor.

Add poppy seeds, blueberries, or raspberries for a twist.

Stays fresh for up to 5 days in the fridge, or freeze slices for up to 2 months.