Lemon Cake from My Grandma's Pie

Lemon Cake - made July 6, 2025 from My Grandma's Pie 

2 cups (250 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup vegetable oil or melted coconut oil

1 cup (200 grams) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup fresh lemon juice

2-3 tablespoons lemon zest

Optional add-ins for extra moisture and flavor

1/2 cup sour cream or Greek yogurt

1/4 cup milk or buttermilk

Lemon Glaze

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round or loaf pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together oil, sugar, eggs and vanilla extract until smooth and slightly fluffy.
3. Stir in lemon zest and lemon juice. If using sour cream or yogurt, add now for additional moisture.
4. In a separate bowl, sift together flour, baking powder, baking soda and salt.
5. Gradually add the dry ingredients to wet ingredients, alternating with milk or buttermilk if using. Mix on low speed until just combined. Do not overmix.
6. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Lemon Glaze: whisk together powdered sugar and lemon juice util smooth. Drizzle over cooled cake.

In an attempt to bring a little sanity and normalcy to my small corner of the world, I made this lemon cake to share with my fellow volunteers at the food bank. I made a small version for the taste test and the baked the rest of the batter in a loaf pan so I could slice it up and pass out the slices to the volunteers at our mobile harvest distribution.

The texture was a bit dense, which I like, but also probably because I underbaked it just slightly. Not on purpose but because the toothpick test was misleadingly crumb-free when I poked it in the center. It could've used a few minutes longer in the oven.

Still, it was pretty good with the right balance between lemon and vanilla. It was a little fragile though so I'm glad I wrapped each piece in plastic wrap before I gave them out. I added the optional sour cream and buttermilk for the moisture factor and am glad I did as this was a nice moist cake. Don't be shy about using the lemon zest to get that lemon flavor punch. And I always know something’s a hit when one of the volunteers asks me for the recipe. It’s the most sincere compliment a baker can get so I was happy to share both the cake and the recipe.