Ingredients

1 ½ cups (190g) all-purpose flour

1 ½ tsp baking powder

½ tsp salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

1 tbsp lemon zest (about 2 lemons)

2 tbsp fresh lemon juice

½ cup (120ml) buttermilk

¼ cup fresh lemon juice

3 tbsp powdered sugar

1 cup powdered sugar, sifted

1 ½ tbsp fresh lemon juice

1 tbsp milk (any kind)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.

Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3 minutes.

Step 4: Beat in the eggs one at a time. Then add the vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice. Mix until well combined.

Step 5: Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Stir just until combined to avoid overmixing.

Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the cake top browns too quickly, loosely cover it with foil halfway through baking.

Step 7: While the cake bakes, prepare the lemon syrup by whisking together ¼ cup fresh lemon juice and 3 tablespoons powdered sugar in a small bowl.

Step 8: Once the cake is done, let it sit in the pan for 10 minutes. Poke holes all over the top with a skewer and brush the warm lemon syrup evenly over the cake. Allow it to cool completely in the pan.

Step 9: To make the glaze, mix 1 cup sifted powdered sugar with 1 ½ tablespoons fresh lemon juice and 1 tablespoon milk until smooth. Drizzle this glaze over the cooled cake and let it set before serving.

Tips & Variations

For an extra burst of flavor, add a teaspoon of finely chopped fresh thyme to the batter—it complements lemon beautifully.

Use Greek yogurt instead of buttermilk for a richer texture and tang.

To make a lemon bundt cake, simply bake in a greased bundt pan and adjust baking time accordingly.

Ensure your eggs are at room temperature for better batter emulsification and fluffier cake.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can add flavor, fresh lemon juice offers a brighter, more natural taste and also helps with the cake’s texture, especially in the syrup and glaze.