Lemon Vanilla Cake
No Frills, Just Flavor
Cakes come in all different forms: chocolate, vanilla, pound, crumb, some with fillings, some with icing, some with none. While they are all delicious in their own unique way, this lemon vanilla cake from Where Women Cook is special because of its simplicity. We love that such a short ingredient list can produce something so delicious and full of flavor. For a mouth-watering dessert in a pinch, consider this delightful cake!
PHOTO: WWCook + Heilala Vanilla
- 1½ sticks unsalted butter
- 1 cup whole milk
- 4 large eggs
- 2½ cups sugar, divided
- 2 tsp Heilala Vanilla extract/paste
- Zest of 1 lemon
- Juice of 1½ lemons, divided
- 2 cups all-purpose flour
- 2 tsp baking powder
- Melt 4 tablespoons butter and generously brush a 9-inch round (or any similar size) cake tin; refrigerate for a few minutes.
- Once butter has hardened, brush it again to cover any missed spots. (This can be done while preparing the cake mix.)
- Preheat oven to 350 degrees. Bring milk and remaining butter just to a boil in a medium saucepan; set aside.
- In an electric mixer, whip eggs on medium-high until light and very fluffy, about 5-7 minutes. Reduce speed and add 2 cups of sugar, vanilla, lemon zest, and juice of half a lemon.
- On low speed, gradually mix in flour. Pour in hot milk mixture, and add baking powder, stirring until thoroughly combined.
- Pour batter into prepared tin and bake for 50-60 minutes, until a skewer inserted into center comes out clean.
- While cake is baking, stir ½ cup sugar with juice of 1 lemon in a small bowl, and set aside.
- Remove cake from oven and let cool for 5 minutes. Invert cake onto cooling rack and place rack over baking sheet. Brush lemon sugar syrup over warm cake, letting syrup soak in. Cover cake with plastic wrap until serving.
- Serve with whipped cream, crème fraiche, or Greek yogurt mixed thoroughly with vanilla paste.