A light and fluffy lemon cake bursting with fresh citrus flavor, perfect for any occasion.

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 large eggs

½ cup unsalted butter, softened

1 cup buttermilk

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

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Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, beat the eggs and softened butter together until light and creamy.
Add the buttermilk, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This cake can be served as-is or topped with a glaze for extra sweetness.

Feel free to add a dollop of whipped cream or fresh berries for a more decadent touch.

For a unique twist, try mixing in some lavender or rosemary to complement the lemon flavor.