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A Lemon Cake To Die For

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A delightful lemon cake with a light, fluffy texture and vibrant lemon flavor, perfect for any occasion.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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 soaking)
  • 3 tbsp powdered sugar (for soaking)
  • 1 cup powdered sugar (for glaze)
  • 1 ½ tbsp fresh lemon juice (for glaze)
  • 1 tbsp milk (any kind)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice, blending until smooth.
  5. Gradually add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour mixture, mixing just until combined.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, whisk together ¼ cup lemon juice and 3 tablespoons powdered sugar in a small bowl to create the soaking syrup.
  8. Once baked, let the cake sit in the pan for 10 minutes. Poke holes in the top with a skewer and brush the warm lemon syrup over the cake. Allow to cool completely in the pan.
  9. In a separate bowl, mix 1 cup powdered sugar, 1 ½ tablespoons lemon juice, and 1 tablespoon milk until smooth. Drizzle this glaze over the cooled cake and let it set.

Notes

Use room temperature eggs and butter for best mixing results. Avoid overmixing to keep the cake light and airy.

Nutrition

Find it online: https://daytasty.com/a-lemon-cake-to-die-for-2/