Description

This Lemon Cake To Die For is a moist and tender loaf cake bursting with fresh lemon flavor. Made with zesty lemon zest and fresh lemon juice, it is balanced with a rich buttery crumb and finished with a tangy lemon syrup soak and a smooth lemon glaze that adds extra sweetness and brightness. Perfect for dessert or afternoon tea, this easy-to-make lemon cake will become a favorite treat for lemon lovers.

Ingredients

Scale

Dry Ingredients

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt

Wet Ingredients

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 (for batter)
½ cup (120ml) buttermilk

Lemon Syrup

¼ cup fresh lemon juice
3 tbsp powdered sugar

Lemon Glaze

1 cup powdered sugar, sifted
1 ½ tbsp fresh lemon juice
1 tbsp milk (any kind)

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to make removing the cake easier after baking.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture turns pale and fluffy, which should take about 3 minutes.
Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, lemon zest, and 2 tablespoons of lemon juice. Mix well to combine all flavors evenly.
Alternate Wet and Dry Ingredients: Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix each addition just until combined to avoid overmixing and toughening the cake.
Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the cake with foil halfway through baking.
Make Syrup: While the cake is baking, whisk together ¼ cup fresh lemon juice and 3 tablespoons powdered sugar in a small bowl until smooth to create the lemon syrup.
Soak the Cake: Once baked, allow the cake to cool in the pan for 10 minutes. Then, poke holes all over the cake with a skewer or fork and brush the warm lemon syrup generously over the top. Let the cake cool completely in the pan to absorb the syrup thoroughly.
Glaze It Up: In a bowl, mix together the sifted powdered sugar, 1 ½ tablespoons fresh lemon juice, and 1 tablespoon of milk until you get a smooth glaze. Drizzle this glaze over the cooled cake and let it set before serving.

Notes

Room temperature ingredients, especially eggs and butter, help create a smooth batter and tender crumb.
Don’t overmix the batter once the flour is added to prevent a dense cake.
If you don’t have buttermilk, you can substitute by adding 1 tablespoon lemon juice or vinegar to ½ cup milk, letting it sit for 5 minutes.
Cover the cake with foil if the top browns too quickly during baking.
Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon cake, lemon loaf, citrus cake, easy lemon dessert, moist lemon cake, sweet lemon syrup, glazed lemon cake