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A Lemon Cake To Die For

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A delightful lemon cake bursting with bright citrus flavors and topped with a sweet lemon glaze.

Ingredients

Scale
  • 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
  • Powdered sugar (about 1 cup)
  • Lemon juice (about 1-2 tbsp)
  • Milk (about 1-2 tbsp to adjust consistency)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy (about 3-5 minutes).
  4. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
  5. Mix in the lemon zest and lemon juice to the batter.
  6. Combine the dry flour mixture and buttermilk into the butter mixture, starting and ending with the dry ingredients. Stir gently.
  7. Pour the batter into the prepared cake pan and spread evenly with a spatula.
  8. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  9. Brush the warm cake with lemon syrup made from lemon juice and sugar after poking holes with a skewer.
  10. Cool the cake completely in the pan on a wire rack before glazing.
  11. Make the glaze by whisking powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container.

Nutrition

Find it online: https://lunarecipez.com/lemon-cake-to-die-for-recipe/

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