Ingredients
Equipment
Method
- Set your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- In another bowl, use a mixer to cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- 4.Beat in the eggs one at a time. Add lemon juice and lemon extract, mixing until fully incorporated.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle ¼ cup granulated sugar over the top for the crunchy finish.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and crisp.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Use a serrated vegetable peeler to remove just the yellow part of the lemon peel, avoiding the bitter white pith.
If you don’t have buttermilk, add 1½ tsp of lemon juice to ½ cup of milk and let it sit for 5 minutes. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.