Lemon cake is the best way to welcome spring. It is a citrusy, sweet, soft, moist, easy-to-make snack cake. Lemon cake is the best snack to take for a summer beach picnic because it is easy to make, stays fresh at room temperature, and citrus will brighten the mood.

 Ingredients:

• 1/4 cup of butter
• 1/4 cup of oil
• 1 tsp of Vanilla
• 3 tbsp of lemon juice
• 1/2 cup buttermilk (1/2 cup milk at room temperature + 1 or 2 tsp of lemon juice)
• 2- eggs
• 220 grams of Light Lilly flower
• 3/4 cup of white sugar
• 1 tsp of baking powder
• 1/2 tsp baking Soda
• 1/8 tsp of sea salt

Icing(optional):

• 1/2 cup powdered sugar
• 1/2 tsp lime zest
• 1/2 tsp lemon zest
• 1 tsp of lemon juice

Tools:

• 8×4 Loaf Pan

Procedure:

1. Line a 8X4  loaf pan with parchment paper.
2. Preheat the oven to 350F.
3. Mix the baking powder, baking soda, and salt with the flour and sift it.
4. Stir the lemon juice into the milk and keep it aside. Add just enough lemon juice to curdle the milk. Make sure milk solids and water separate. 
5. In a mixing bowl, add sugar and lemon zest. Rub the lemon zest with the sugar for 30 seconds to bring the citrus flavor.
6. Add in the Vanilla, butter, and oil and whip until creamy.
7. Add in the eggs one at a time and blend until fluffy.
8. Sift one portion of the dry ingredients over the batter and gently combine with a spatula.
9. Pour half of the buttermilk and combine. Work quickly because baking soda in the batter will start to react and clump up the batter.
10. Similarly, alternate the rest of the flour and buttermilk and mix quickly.
11. Lastly, mix the lemon juice with the cake batter and pour it into the Loaf pan.
12. Tab the loaf pan couple of times on the countertop to leave any large air bubbles.
13. Bake the lemon cake at 350 for 45 to 55 minutes until a toothpick inserted comes out clean. Every oven’s heat system is different. Please, check the cake before you turn off the oven. 
14. Remove the cake from the pan and let it cool on the countertop.
15. If you like icing, mix the powdered sugar with lemon juice, Lemon zest, and lime zest, and pour over the lemon cake. 
16. Store the lemon cake in an airtight container at room temperature. If stored in the fridge, warm up for 1 to 2 seconds before serving.

Note: I don’t care for lemon glaze because it’s too much sugar for me!