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Funky Shaped Fresh Lemon Cake

Course: Dessert
Author: Bev Shaffer


  • Cooking spray or butter to grease pans
  • 2 cups unbleached all purpose flour (plus additional for each pan)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter room temperature
  • 3 large eggs
  • 1 cup nonfat buttermilk
  • Freshly grated lemon zest from 1 lemon
  • Fresh lemon juice from 1 lemon


  • Heat oven to 350°F.
  • Grease two baking pans (I used a 9” round and a 9” square!). Line the bottoms of the pans with wax or parchment paper. Grease the paper then dust each pan lightly with flour, tapping out excess flour.
  • Combine the 2 cups flour, baking powder, baking soda and salt in a bowl, whisking to combine.
  • In a bowl of an electric mixer, beat together the sugar and butter on medium speed until well blended. Stop and scrape the bowl occasionally.
  • Add the eggs, one at a time, beating well after each addition. Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture.
  • Beat in the lemon zest and juice until combined. Pour batter into prepared pans; sharply tap pans once on counter to remove any air bubbles.
  • Bake for 25 minutes or just until a wooden toothpick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, then carefully remove cakes from pans. Cool completely on wire racks; discard wax or parchment paper.
  • Serve as is with fresh berries (or frost if you must!). Serves 8 to 10.