Lemon Cake 

Ingredients

1/2 pound (2 sticks) 

unsalted butter, at room 

temperature  

2 1/2 cups granulated 

sugar, divided

4 extra-large eggs, at 

room temperature

1/3 cup grated lemon 

zest (6 to 8 large 

lemons)

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly 

squeezed 

lemon juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

 Method

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 

1/4 by 2 1/2-inch) loaf pans. You may also 

line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an 

electric mixer fitted with the paddle attachment, 

until light and fluffy, about 5 minutes. With the mixer on medium 

speed, add the eggs, 1 at a time, and the lemon 

zest.

Sift together the flour, baking powder, baking soda, and salt in a 

bowl. In another bowl, combine 1/4 cup lemon 

juice, the buttermilk, and vanilla. Add the flour and buttermilk 

mixtures alternately to the batter, beginning and 

ending with the flour. Divide the batter evenly between the pans, 

smooth the tops, and bake for 45 minutes to 1 

hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a 

small saucepan and cook over low heat until the 

sugar dissolves. When the cakes are done, allow to cool for 10 

minutes. Remove the cakes from the pans and 

set them on a rack set over a tray or sheet pan; spoon the lemon 

syrup over them. Allow the cakes to cool 

completly.