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+ servings

Lemon Cake

This lovely Lemon Cake is a family favorite dessert. Made with lemon juice, lemon zest and buttermilk, it's the perfect cake for lemon lovers!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 1 loaf cake
Author: Joanie Zisk


  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 8 tablespoon butter, softened
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 2 large eggs
  • 3 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • Powdered sugar (optional)


  • Preheat oven to 350 degrees F.
  • Spray the inside of a loaf pan with cooking spray and set aside.
  • Whisk flour, baking powder and salt together in a medium bowl. Set aside.
  • Combine sugar, butter and lemon zest in a large mixing bowl. Beat for about 2 minutes. Scrape down sides of bowl and add eggs, one at a time, beating after each addition.
  • Add the lemon juice and vanilla and mix well.
  • Reduce mixing speed to low and add dry ingredients in 3 additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients.
  • Pour into prepared pan and bake for 45-50 minutes or until toothpick inserted in the center of the cake comes out clean.
  • Place the pan on a cooling rack and cool, about 30 minutes.
  • Carefully invert cake onto rack; remove pan and let cake cool completely.
  • Dust with powdered sugar if desired.