Spicy and Light Lemon Cake: A Fresh Twist on a Classic Dessert

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper (if using). Set aside.

Mix the Wet Ingredients:

In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer.

Add the eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract.

Combine the Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until incorporated after each addition.

Bake the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or use parchment paper).

Pour the cake batter into the prepared pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Serve:

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Optionally, dust with powdered sugar or drizzle with a lemon glaze for added sweetness and shine.

Serving and Storage Tips:

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