Lemon Vanilla Extract (Alcohol-Free) Breakfast Cake
Start your day with a burst of flavor from this delightful Lemon Vanilla Extract Breakfast Cake! With its moist, tender crumb and bright citrus notes, this cake is perfect for breakfast, brunch, or dessert. The combination of fresh lemon juice and zest paired with vanilla creates an irresistible treat that will impress family and friends alike. Whether enjoyed plain or garnished with fresh berries and whipped cream, this versatile cake is sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 9 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ⅓ cup granulated sugar
- Zest of 3 lemons
- ½ cup unsalted butter (melted and room temperature)
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup buttermilk
- ¼ cup fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In one bowl, mix the zest of one lemon with ⅓ cup sugar, then add melted butter and mix well. Stir in ¾ cup flour and 1 tablespoon lemon juice.
- In another bowl, whisk together the remaining sugar, zest from two lemons, flour, salt, and baking powder.
- In a separate bowl, beat room temperature butter until creamy. Add eggs, vanilla extract, buttermilk, and lemon juice; mix until smooth.
- Gradually combine the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Pour batter into the prepared pan and bake for about 40 minutes or until a toothpick comes out clean.
- Cool on a wire rack for 10 minutes before serving dusted with powdered sugar if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 221
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg