Easy Lemon Cake Recipe
Throw it all in a bowl & whisk! That's how easy it is to make this fluffy lemon cake recipe!
Ingredients
- 1½ cups Granulated Sugar 300g
- 12 Tbs Fresh Squeezed Lemon Juice 180ml
- 2 Tbs Lemon Zest
- 2 cups Plant Milk 480ml
- 14 Tbs Vegetable Oil 210ml
- 4¼ cups All Purpose Flour 530g
- 2 teaspoons Baking Powder
- 1¼ teaspoons Baking Soda
- ¾ teaspoon Salt
- 1 teaspoon Lemon Extract *see notes
Instructions
- Preheat the oven to 350°F & grease & parchment line your cake pans *see notes for pan sizes
- Wash then zest your lemons then squeeze out all the juice to make 12Tbs
- Combine all of the dry cake ingredients including the sugar into a large mixing bowl & whisk by hand to distribute evenly
- Add all the liquids & whisk to a smooth batter approx 40 strokes
- Divide the batter amongst your prepared cake pans & bake immediately for about 30-35 minutes or when the cakes are springy to the touch when you gently press the centers (check all sizes at 18 minutes to gauge bake time)
- Cool the cakes in the pan until you can safely turn them out onto a cooling rack to cool the rest of the way.
- Ice with your choice of icing
Video
Notes
Be sure to read all the notes for success section above the recipe!
Storage These lemon cake layers can be frozen wrapped well for up to 1 month or use them right away to build your layer cake creation!
Tried this recipe?Let us know how it was!