Ingredients
4 large lemons (zested and juiced)
1 cup unsalted butter, softened
3 cups granulated sugar
4 large eggs (separated into yolks and whites)
2 cups all-purpose flour
1 tablespoon milk or heavy cream
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
Preheat oven to 325°F (160°C)
Line a 9×13-inch baking dish with parchment paper sling
In a stand mixer, cream softened butter until smooth
Gradually add sugar, mixing until light and fluffy
Add egg yolks one at a time, ensuring full incorporation
Mix in lemon zest and 1 cup of fresh lemon juice
Whisk flour, baking powder, and salt in a separate bowl
Alternate adding dry ingredients and milk, beating until combined
Whip egg whites to soft peaks and gently fold into batter
Pour mixture into prepared baking dish
Bake for 30-35 minutes until golden and tester comes out clean
Cool completely before slicing
Notes
For a vegan version: Use vegan butter, substitute 4 flax eggs (3 tbsp ground flaxseed + 12 tbsp water per serving), and replace milk with full-fat coconut milk.
Low-sugar option: Use 1.5 cups granulated sugar + 0.5 cups monk fruit/erythritol sweetener
Fresh lemons are essential for citrus aroma and flavor
Batter should be smooth but not overmixed
Use parchment paper edges for easy lifting and serving
- Prep Time: 20
- Cook Time: 35
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (2x3 inch)
- Calories: 180
- Sugar: 17g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg