Description
This Lemon Cake is a moist and fluffy dessert bursting with fresh lemon flavor, enhanced by a tangy lemon glaze. Perfect for spring or any citrus lover’s craving, it’s a delightful treat that balances sweet and tart with a tender crumb.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- â…“ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This incorporation of air helps give the cake a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate each. Then mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse bright citrus flavor into the batter.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the flour mixture. Mix gently each time until just combined; avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely, preparing it for glazing.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and pourable.
- Glaze the Cake: Drizzle the lemon glaze over the cooled cake evenly. Allow the glaze to set before slicing and serving.
Notes
- For added flavor and texture, fold ½ cup of white chocolate chips or blueberries into the batter before baking.
- This cake can be made ahead of time. Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
