Description
Indulge in the irresistible tangy-sweet flavor of this Lemon Cake that is sure to impress your taste buds. Moist, zesty, and topped with a delicate glaze, this cake is a delightful treat for any occasion.
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
- ½ cup (120ml) buttermilk
Lemon Glaze:
- 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
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until pale and fluffy (about 3 minutes).
- Add Eggs and Flavor: Beat in the eggs, one at a time. Add vanilla, lemon zest, and lemon juice. Mix well.
- Alternate Wet and Dry: Add flour mixture in 3 parts, alternating with buttermilk. Start and end with flour. Mix just until combined—don’t overmix!
- Bake: Pour the batter into the pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean. If the top browns too fast, loosely cover with foil halfway through.
- Make Syrup: While the cake bakes, whisk lemon juice and powdered sugar in a small bowl.
- Soak the Cake: After baking, let the cake sit for 10 minutes in the pan. Poke holes with a skewer and brush the warm syrup all over. Let cool completely.
- Glaze It Up: Mix powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake and let set.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Lemon Cake, Dessert, Baking, Citrus Cake
