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Moist Delicious Lemon Cake Recipe From Scratch

by Marialva V. on November 19, 2020

I remember visiting my Aunt Sharon's  as a child, she always made the best treats. My favorite is her homemade lemon cake. Talk about southern goodness, yummm (shhh… we’re actually from the midwest).

Sometimes she would serve it hot with a scoop of vanilla ice cream, other times she would leave a piece on the table with a cold glass of milk. It was good either way.


As a kid I watched her bake. She would let me help with the simple things like adding  sugar or  pouring the milk. My favorite part was putting it in the oven, because whatever was left on the spoon and bowl was mine:) That’s when I became a human dishwasher.


Over the years she shared many of her secrets with me, some were passed down from my grandma, others were freestyled. But it didn’t matter what she made, she had a knack for making everything good.


My aunt Sharon's homemade lemon cake  is a very simple recipe… it’s moist and delicious, you’ll taste all the years of love in every bite. This brings back so many  memories, and now I want to share her recipe with you.


The utensils you will need are:

  • Small mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Large spoon
  • Medium cake pan
  • Toothpick


The Ingredients you will need are:


  • 4 eggs,
  • ½ cup of oil
  • 1 cup of milk
  • 1 cup of butter (about two sticks preferably at room temp)
  • 2 ½ cups of granulated sugar
  • 3 cups of flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Glazed Lemon Drippings


  • 2 cups of powdered sugar or confectioners’ sugar
  • 3 ½ tablespoons of lemon juice or freshly squeezed lemons


READY?


Preheat oven to 250 degrees.


To get started, mix 3 cups flour, 1 teaspoon salt,  ½ teaspoon baking soda, ½ teaspoon baking powder, and 2 ½ cups granulated sugar in a large bowl.

  

Take your 1 cup OR 2 sticks of butter (easiest to mix at room temp),  4 eggs, 1 cup of  milk, 1 teaspoon vanilla extract, ½ cup oil, and mix until creamy. Pour into your large bowl with flour base.


Mix with a blender or whisk until creamy (my aunt Sharon always used a whisk, blenders were too fancy)..


Pour mix into a rectangular or round cake pan.


Set your timer for 45-60 minutes.


While your cake is baking take your 2 cups of powdered sugar and 3 ½ teaspoons of freshly squeezed lemon (or lemon juice) and mix until light and creamy.


After 45 minutes or so check your cake by poking it with  toothpick towards the middle. If your toothpick comes out dry, your cake is ready to be taken out.


Let cake sit for about 15 minutes.


Pour on your Glazed Lemon Dripping and Enjoy! 💁



P.S. Don’t forget to tag us on Instagram and Pinterest and tell us about your experience with pictures and comments. You can also leave comments below 😘.

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