Ingredients
- 140 g unsalted butter, softened
- 1 tablespoon olive oil (or neutral oil)
- 150 g raw caster sugar (2/3 cup)
- 1 tablespoon finely grated lemon zest (from 1 organic lemon)
- 3 large eggs (room temperature)
- 230 g all-purpose flour or white spelt flour (Type 630)
- 1 tablespoon baking powder (phosphate-free)
- Pinch of sea salt
- 125 ml buttermilk (room temperature)
- 60 ml freshly squeezed lemon juice
- icing sugar, for dusting
Instructions
- Preheat the oven to 350°F / 175°C and grease a Ø 24 cm springform pan. Line the base with baking paper.
- In a medium bowl, sift together the flour, baking powder and salt.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, oil, sugar and lemon zest until pale, light and fluffy, about 4–6 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a small bowl or measuring jug, whisk together the buttermilk and lemon juice.
- Using a rubber spatula, gently fold one-third of the flour mixture into the batter, followed by half of the buttermilk mixture. Repeat with another third of the flour, then the remaining buttermilk and finish with the remaining flour. Fold until just combined (do not overmix!).
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 40 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the pan for a couple minutes before releasing the springform ring. Transfer to a wire rack to cool completely.
- Dust with icing sugar before serving. Enjoy!
Nutrition
Notes
- Raw caster sugar adds a subtle caramel note. Regular white sugar works equally as well.
- This lemon cake recipe is designed to be sweet without being overly sweet, letting the fresh lemon flavour shine through. If you prefer a sweeter cake, you can add up to 50 g extra sugar.
- This cake recipe uses a combination of butter and oil for the best texture. Butter adds flavour while the oil helps keep the cake extra moist and tender. If preferred, you can replace the oil with an additional tablespoon of butter.
- For the lightest texture, make sure the butter, eggs and buttermilk are at room temperature before starting. This helps create a smooth batter and even rise.
- This cake recipe is made for a 24 cm springform pan. If using a 20 cm springform pan, the cake will be taller (deeper) and will therefore need a little longer in the oven. Start checking after 50 minutes and allow up to 55–65 minutes total baking time. If the top starts browning too quickly, loosely cover with foil and continue baking until a skewer inserted into the centre comes out clean.
- This lemon cake keeps well covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.