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Lemon Cake From Scratch
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Homemade lemon sheet cake bursting with fresh lemon flavor for a simple and delightful treat.
Ingredients:
  • 1 tablespoon lemon zest
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 cup unsalted butter at room temperature
  • 1.5 cups white sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 cup low-fat buttermilk
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans, making sure to remove any excess flour by tapping them gently.
  • Combine the flour, lemon zest, salt, baking powder, and baking soda in a bowl and whisk together until fully mixed.
  • In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs and egg yolks one at a time on low speed, mixing well after each addition. Mix in lemon juice. Slowly add flour mixture and buttermilk in alternating batches until just combined. Divide batter evenly between cake pans.
  • Bake until the cake easily pulls away from the sides of the pan, approximately 32 to 35 minutes. Let the cakes cool in the pans for 10 minutes, then loosen the edges with a knife and flip the cakes onto a wire rack to cool.

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