Ingredients
2 cups (240g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup (150g) granulated sugar
3 large egg whites (room temperature, or substitute whole eggs)
½ cup (120ml) buttermilk or milk + 1 tsp lemon juice
¼ cup (60ml) vegetable oil
½ cup (100ml) fresh lemon juice
2 tbsp fresh lemon zest (from 1–2 lemons)
Instructions
Whisk flour, baking powder, and salt in a bowl. Set aside.
Sift sugar into the dry ingredients and mix until combined. Add egg whites, stirring until incorporated.
Gradually fold in buttermilk, vegetable oil, and lemon juice. The batter will look slightly lumpy—stop mixing to avoid dryness.
Pour batter into a parchment-lined 13×9-inch baking dish.
Bake at 350°F (175°C) for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool completely before slicing.
Notes
For a lighter texture, substitute cake flour for all-purpose flour.
Use whole eggs instead of egg whites if a richer flavor is desired.
Almond or oat milk are excellent non-dairy buttermilk substitutes.
Meyer lemons offer a sweeter zest alternative to regular lemons.
- Prep Time: 20
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: Classic American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg