Lemon Bliss Cake
A moist and airy lemon cake that captures the refreshing flavors of spring, perfect for brunch or casual gatherings.
Ingredients
For the cake
- 3 medium Fresh lemons (for zest and juice)
- 1.5 cups All-purpose flour Can be substituted with a gluten-free blend
- 1 cup Granulated sugar Can be swapped with a sugar substitute for a lighter option
- 1 tbsp Baking powder
- 3 large Eggs
- 1/2 cup Unsalted butter, softened
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour your cake pan.
- In a large bowl, cream together soft butter and sugar until fluffy.
- Add in eggs, one by one, mixing well after each addition.
- Stir in lemon zest and juice to the butter mixture.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually incorporate the dry mix into the wet ingredients until just combined.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cooling before removing from the pan.
Notes
Dust with powdered sugar before serving. Serve with fresh berries and whipped cream. Store in an airtight container at room temperature for up to three days, or freeze individual slices for longer storage.