Lulu Cake Recipe

If you’re anything like me and can’t resist anything with a hint of lemon, then you’re about to fall head over heels for this scrumptiously zesty lemon cake—just the right balance of sweet and tangy, and seriously, it makes your kitchen smell like a dream! 🍋✨

The Lulu Cake perfectly combines simple components with delightful flavors. It is made with all-purpose flour, granulated sugar, unsalted butter, lemon zest, and lemon juice—uncomplicated ingredients that together yield an astonishingly textured cake with a flavor that is hard to resist.

My guess is that you might not be able to stop at just one slice.

Ingredients

• All-purpose flour: Provides structure and carbohydrates for energy.
• Granulated sugar: Sweetens and adds moisture to the cake.
• Unsalted butter: Adds rich flavor and moisture; source of fat.
• Eggs: Bind ingredients; provide protein and structure.
• Buttermilk: Adds tangy flavor; reacts with leavening agents for fluffiness.
• Lemon zest: Offers citrusy aroma and a fresh flavor.
• Lemon juice: Enhances tartness; balances sweetness and activates baking soda.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

How to Make this

1. Set your oven to 350 degrees F (175 degrees C) to preheat. Then take a 9×13-inch baking pan and grease it well with flour. After you’ve done that, set the pan aside for now.

2. In a medium-size mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir them together well, and set aside.

3. In a big mixing bowl, softened butter and granulated sugar are creamed together until they are light and fluffy.

4. Drop in the eggs, one at a time, into the butter mixture, assuring a thorough beating after each egg. Stir in the vanilla extract.

5. Incorporate the dry ingredients into the wet ingredients, alternating with the buttermilk, and beginning and ending with the dry mixture. Mix until just combined.

6. Blend the vegetable oil, lemon zest, and lemon juice into the mixture until everything is fully integrated.

7. Evenly spread the batter in the prepared baking pan using a spatula.

8. Place in the preheated oven; leave it there for 25-30 minutes. When the timer goes off, check the cake for doneness. You’ll know it’s done if you insert a toothpick in the middle and it comes out clean.

9. Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

10. After it has cooled, serve the cake as it is or with the frosting or glaze of your choice. Then, enjoy!

Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Flour (for greasing the pan)
4. Medium-size mixing bowl
5. Large mixing bowl
6. Measuring cups and spoons
7. Spatula
8. Electric mixer or whisk
9. Cooling rack
10. Toothpick

FAQ

• Can I use a different type of flour?Certainly, you can use cake flour for a lighter texture or substitute gluten-free flour to make a gluten-free option.
• What if I don’t have buttermilk?A substitute can be made by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar and allowing it to sit for 5 minutes.
• Can I replace the vegetable oil with another type of oil?Indeed, canola oil or melted coconut oil can serve as alternative options.
• How can I make the cake more lemony?Amplify the lemon flavor by upping the amounts of zest and juice.
• Can I make this recipe into cupcakes?Sure! Just cut the baking time down to about 18-20 minutes, and check to see if they’re done using a toothpick.
• Is it possible to add a glaze or frosting?Absolutely. A lemon glaze or cream cheese frosting complements this cake well.
• What can I use instead of vanilla extract?One can use almond extract or lemon extract to achieve a different flavor profile.

Lulu Cake Recipe Substitutions and Variations

You can replace 1 cup of granulated sugar with 1 cup of coconut sugar for a slightly more robust taste.
Substitute coconut oil for butter to make this recipe dairy-free.

Replace ½ cup of unsalted butter with ½ cup of coconut oil.
Substitute 1 cup of plain yogurt for 1 cup of buttermilk to keep recipes moist and slightly tangy.
You can replace ½ cup of vegetable oil with ½ cup of applesauce, and get a much healthier outcome in your baked goods. Both conversions also work with cakes that call for 1 cup of oil from a can. And again, both work when making vegan versions of those cake recipes.
You can use 1 tablespoon of orange zest and 1 tablespoon of orange juice in place of the juice and zest of a lemon for a different citrus note in this recipe.

Pro Tips

1. For extra flavor, consider adding a teaspoon of almond extract when you mix in the vanilla extract. This can enhance the complexity of the cake’s taste.

2. To ensure the lemon flavor really shines, use fresh lemons for both the zest and the juice. Roll the lemon on the countertop with slight pressure before juicing to maximize the amount of juice you can extract.

3. Beat the butter and sugar together for at least 3-5 minutes to achieve a light and fluffy texture. This step is crucial for a tender and airy cake.

4. If you can, sift the dry ingredients (flour, baking powder, baking soda, and salt) before mixing them together. This helps to aerate the flour, making the cake lighter.

5. Avoid overmixing once the dry ingredients and buttermilk are incorporated. Mixing until just combined will prevent the cake from becoming dense. Once you see no large streaks of flour, stop mixing.