Desserts: Lemon Cake

lemon cake

This recipe originally appeared on Sally’s Baking Addiction.


  • 345 g AP flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c unsalted butter, room temperature
  • 350 g granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 c buttermilk, at room temperature
  • 1 tbsp lemon zest (about 2 lemons)
  • 1/3 c (80ml) fresh lemon juice (about 2 lemons)


Preheat oven to 350 °F. Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl.

Combine agreements using creaming method. Mix the butter and salt until light & fluffy. Add liquids. Add solids.

Pour batter evenly into cake pans. Bake for 24 minutes or until the cakes are baked through. Test with a toothpick.


  • These cakes are not thick - only about an inch
  • This cake goes quite well with raspberry buttercream
  • The original recipe called for 9-inch pans and a 21 - 26 minute bake time