Lemon Cake From Scratch

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, ensuring every nook and cranny is coated, then tap out any excess flour. (Prep time: 5 minutes)

Recipe View 3 mins In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda until well combined. This ensures even distribution of the leavening agents and lemon flavor. (Prep time: 3 minutes)

Recipe View 6 mins In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This step is crucial for creating a tender cake. (Mixing time: 5-7 minutes)

Recipe View 3 mins Gradually beat in the eggs and egg yolks, one at a time, into the creamed mixture on low speed, making sure each addition is fully incorporated before adding the next. Follow with the fresh lemon juice, mixing until just combined. (Mixing time: 3 minutes)

Recipe View 3 mins Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed until just combined, being careful not to overmix. Overmixing can result in a tough cake. (Mixing time: 2-3 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans, spreading it out smoothly. (Prep time: 2 minutes)

Recipe View 34 mins Bake in the preheated oven for 32 to 35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back lightly when touched. The cake should also be pulling away slightly from the sides of the pan. (Bake time: 32-35 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Running a thin knife along the edges of the pan will help ensure a clean release. (Cooling time: 10 minutes)