A Lemon Cake To Die For
Indulge in this moist and zesty Lemon Cake, a delightful treat that combines refreshing citrus flavors with a sweet lemon glaze. Perfectly soft and easy to make, this cake is a favorite for both beginners and seasoned bakers. Enjoy it as a light dessert or a cheerful afternoon snack!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar until fluffy (about 3 minutes).
- Beat in eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Gradually add the flour mixture alternating with buttermilk; mix until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
- While baking, prepare the syrup by whisking together lemon juice and powdered sugar.
- After baking, let the cake sit for 10 minutes in the pan; poke holes with a skewer and brush with syrup.
- Allow to cool completely before glazing with a mixture of powdered sugar, lemon juice, and milk.
Nutrition
- Serving Size: 1 slice (76g)
- Calories: 290
- Sugar: 28g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://tastyamelia.com/a-lemon-cake-to-die-for/