I've always enjoyed a good lemon cake and this is one of my favorites.

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For the cake:

1 stick of butter at room temperature
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
zest of one lemon
1 teaspoon vanilla


For the candied lemons:

1 cup water

1⁄2 cup sugar

2 lemons, thinly sliced


  1. Preheat oven to 350°F.
  2. Cream butter and sugar until light and fluffy - about 4 minutes.
  3. add eggs one at a time, mixing well between eggs.
  4. add remaining ingredients and mix well until incorporated.
  5. Pour batter into a well-greased 9-inch cake tin.
  6. Bake about 30 minutes until golden and toothpick inserted in center comes out clean.
  7. Allow to cool on wire rack for 15 minutes then remove cake from pan and put onto serving plate.
  8. For the candied lemons, Place water, sugar and lemons in a small saucepan and bring to boil
  9. Simmer the mixture for 15 minutes and then allow to cool for at least a half hour.
  10. Decorate the cake with the lemon slices and pour on some of the syrup just before servin


Serve with sour cream or whipped cream.

Photography by Frances Janisch

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