A Lemon Cake To Die For (Moist and Zesty Lemon Cake Recipe)

Name: A Lemon Cake To Die For
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup 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 buttermilk; ¼ cup fresh lemon juice (for syrup); 3 tbsp powdered sugar (for syrup); 1 cup powdered sugar (for glaze); 1 ½ tbsp fresh lemon juice (for glaze); 1 tbsp milk (any kind)

Get ready to experience a slice of sunshine with A Lemon Cake To Die For! This delightful dessert is a symphony of zesty lemon notes paired with a sweet glaze that dances on your taste buds. With its moist crumb and vibrant citrus flavor, this cake is not just a treat; it’s a mood-lifter! Perfect for any occasion, whether it’s a sunny brunch or a cozy afternoon pick-me-up, this cake invites you to savor every crumb.

Main dish photo — *The finished dish — looks amazing, right?*

Why You’ll Love This Recipe

This Lemon Cake To Die For is bound to become a beloved staple in your baking repertoire, and here’s why:
– Moist and Zesty: Each bite is bursting with fresh lemon flavor, making it a refreshing delight.
– Easy to Make: Perfect for novice bakers or seasoned pros, this recipe is straightforward and forgiving.
– Glazed Goodness: The luscious lemon glaze adds a sweet finish that takes this cake to another level!
– Perfectly Shareable: With 8 generous servings, it’s ideal for sharing—if you’re feeling generous!

Ingredients You’ll Need

Before you get started, let’s gather the star players for this Lemon Cake To Die For. These ingredients come together to create a cake that’s as joyful as it is delicious:
– 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 (for syrup)
– 3 tbsp powdered sugar (for syrup)
– 1 cup powdered sugar (for glaze)
– 1 ½ tbsp fresh lemon juice (for glaze)
– 1 tbsp milk (any kind, for glaze)

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*

Variations

The beauty of this Lemon Cake To Die For is its versatility! Feel free to customize it to suit your taste:
– Go Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free delight.
– Add Extra Protein: Fold in some Greek yogurt or sour cream for an extra moist cake rich in protein.
– Make it Spicier: Add a pinch of ginger or cardamom to the batter for a warm spice twist.
– Swap the Dressing: Try adding a different citrus zest, like orange or lime, for a fun flavor change.
– Cheese it Up: Top with a cream cheese frosting instead of a glaze for a rich, decadent finish.

How to Make A Lemon Cake To Die For

Let’s get baking! Follow these easy steps to create your own Lemon Cake To Die For:
1. Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

2. Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside, letting those dry ingredients mingle!

3. Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture turns pale and fluffy—about 3 minutes of pure magic!

4. Step 4: Add Eggs and Flavor
Beat in the eggs one at a time, ensuring they’re well incorporated. Next, add the vanilla, lemon zest, and lemon juice. Mix until everything is combined!

5. Step 5: Alternate Wet and Dry
Gradually add the flour mixture in three parts, alternating with the buttermilk. Start with the flour and end with flour. Mix just until combined—no overmixing allowed!

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

7. Step 7: Make Syrup
While the cake bakes, whisk together the lemon juice and powdered sugar in a small bowl to create a zesty syrup.

8. Step 8: Soak the Cake
Once the cake has baked, let it sit in the pan for 10 minutes. Poke holes in the top with a skewer or toothpick, then brush the warm syrup all over. Let it cool completely in the pan.

9. Step 9: Glaze It Up
Mix the powdered sugar, lemon juice, and milk until smooth. Drizzle this luscious glaze over the cooled cake and let it set.

Pro Tips for Making A Lemon Cake To Die For

– Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for an even bake and better texture.
– Zest with Care: Use a microplane or zester for the lemon zest to avoid the bitter white pith.
– Don’t Overmix: Mix just until combined to keep the cake light and fluffy—overmixing can lead to a dense texture.
– Check for Doneness: Every oven is different! Start checking your cake at the 50-minute mark to avoid overbaking.

How to Serve A Lemon Cake To Die For

Garnishes

A simple dusting of powdered sugar or a sprig of fresh mint can elevate your Lemon Cake To Die For into a showstopper!

Side Dishes

Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.

Creative Ways to Present

Get creative! Serve this cake in individual slices on pretty plates, or cut it into squares for a charming dessert platter. You could even use small mason jars for a fun, portable treat!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days.

Freezing

Absolutely! This cake can be frozen (with or without glaze) for up to 3 months. Just make sure to wrap it well in plastic wrap, followed by aluminum foil.

Reheating

If you prefer your cake warm, pop it in the oven at 350°F (175°C) for about 10-15 minutes. Or enjoy it chilled—a refreshing treat!

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. Consider adding a bit more buttermilk for moisture.

Is this recipe spicy?
Not at all! It’s bright and zesty, with no heat involved.

How do I make this gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend, and ensure your baking powder is gluten-free as well.

Can I prepare this in advance?
Yes! You can bake the cake a day ahead and glaze it just before serving for a fresh taste.

Final Thoughts

There you have it—A Lemon Cake To Die For! This joyful cake brings a burst of brightness to your dessert table and is sure to impress everyone who gets a taste. So grab those lemons, channel your inner baker, and enjoy the sweet rewards of your efforts. Happy baking, friends! 🍋✨