Preheat the Oven:

Preheat your oven to 180°C (356°F).
Mix Wet Ingredients:

In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
Add the lemon juice, lemon zest, vegetable oil, and milk to the egg mixture. Mix well.
Combine Dry Ingredients:

In a separate bowl, combine the baking powder with the flour.
Mix Batter:

Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Prepare the Pan:

Butter and flour a 25-centimeter (10-inch) baking pan to prevent sticking.
Pour and Bake:

Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:

Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Cooking Tips
Incorporate Air: Thoroughly beat the eggs and sugar to incorporate air, making the cake light and fluffy.
Use Fresh Ingredients: Fresh lemons for juice and zest ensure maximum flavor.
Don’t Overmix: Mix the batter gently to keep it soft and airy.
Serving Suggestions

Dust with powdered sugar or drizzle with a lemon glaze for added sweetness.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a hot cup of tea or coffee.
Nutritional Benefits

Vitamin C: Lemon juice and zest provide a boost of vitamin C.
Low Saturated Fat: Made with vegetable oil for a healthier alternative to butter.
Dietary Information

Vegetarian-friendly
Can be made dairy-free by substituting milk with plant-based milk.
Nutritional Facts (per slice, assuming 12 slices)

Calories: 250
Protein: 4g
Carbohydrates: 34g
Fats: 10g
Fiber: 1g
Storage

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 5 days; bring to room temperature before serving.
Freezer: Freeze for up to 2 months; thaw in the fridge or at room temperature.
Why You’ll Love This Recipe

Bursting with fresh lemon flavor.
Simple and quick to prepare with everyday ingredients.
Perfectly moist with a tender crumb.
Versatile for any occasion or season.
Conclusion
This Lemon Cake is a delightful blend of tart and sweet, with a soft texture that melts in your mouth. Its simplicity and versatility make it perfect for casual gatherings or elegant celebrations. With its refreshing citrus notes, this cake is guaranteed to brighten any day. Bake it once, and it will become a staple in your dessert repertoire!

Frequently Asked Questions

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch.
What kind of milk should I use?
Whole milk works best, but any milk, including plant-based, is suitable.
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking mix.
How do I prevent the cake from sticking to the pan?
Thoroughly butter and flour the pan or use parchment paper.
Can I use olive oil instead of vegetable oil?
Yes, but the flavor will be slightly different. Choose a light olive oil.
How do I make a lemon glaze?
Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth, then drizzle over the cooled cake.
Can I add poppy seeds to the batter?
Absolutely! Add 1-2 tablespoons of poppy seeds for a lemon-poppy seed variation.
Can I double the recipe?
Yes, double the ingredients and bake in a larger pan or in two separate pans.
What can I use instead of baking powder?
Use 1 teaspoon of baking soda mixed with 1 teaspoon of lemon juice as a substitute for 4g baking powder.
Can I make this recipe into cupcakes?
Yes, divide the batter into a muffin tin and bake for 15-18 minutes at the same temperature.
Enjoy your baking!