If you really like lemon, this lemon cake is simply the cake to be an answer to your prayers. Moist, moist, and oozing with the fresh brightness of lemon, every bite smoothens on the palate. If you can’t tell, a thing or two can be good to start with it: everyone from family gatherings to special celebrations might enjoy a cake that was simple to put together and yet “impressive.” So dive into the recipe of this easy and yummy cake, sure to be everyone’s (including your) favorite.
Ingredients
For the Lemon Cake:
- All-purpose flour (2 ½ cups)
- Baking powder (2 tsp)
- Salt (½ tsp)
- Unsalted butter (1 cup or 2 sticks, softened)
- Granulated sugar (1 ½ cups)
- Eggs (3 large, room temperature)
- Lemon zest (2 tbsp, from about 2 large lemons)
- Fresh lemon juice (¼ cup)
- Vanilla extract (1 tsp)
- Buttermilk (1 cup, room temperature)
For the Lemon Glaze:
- Powdered sugar (1 ½ cups)
- Fresh lemon juice (3-4 tbsp)
- Lemon zest (1 tsp, optional)
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan. Alternatively, line the bottom with parchment paper to ensure the cake releases easily.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step helps create a light and airy cake texture.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
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Step 6: Bake the Cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes (40-45 minutes if using a bundt pan), or until a toothpick inserted into the center of the cake comes out clean.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
Step 8: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and slightly thickened. If desired, add the lemon zest for extra flavor.
Step 9: Glaze the Cake
Pour the lemon glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing.
Step 10: Serve and Enjoy
Slice and serve your Lemon Cake to Die For with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy the bright, citrusy goodness!
Serving and Storage Tips
For the best flavor and texture, bring this cake to room temperature.
Store any leftovers at room temperature in an air-sealed container for up to 3 days or up to 5 days in the refrigerator.
Wrap individual slices in plastic wrap and put into a freezer-safe bag to freeze it for 3 months. Thaw at room temperature or keep in the fridge before serving.
Helpful Notes
Poke the toothpick into the cake first to achieve a better lemon flavor that can seep into the cake when pouring the syrup on it.
You can make a Lemon Poppy Seed Cake variation proceeding by mixing into the batter an appropriate amount of poppy seeds.
Prepare buttermilk by mixing 1 cup of milk and 1 tbsp lemon juice or of white vinegar. Let sit for 5 minutes before use.
Tips from Well-Known Chefs
Ina Garten suggests that fresh lemons should be used to yield the best fragrance and flavor.
According to Martha Stewart, the little secret to add zest to the glaze is to add a bit of zest.
The cake needs to rest at least for a few hours or overnight to allow the moisture to combine and flavors to intensify as suggested by Nigella Lawson.
Frequently Asked Questions
Can I use a different flour?
Indeed, you can distinguish cake flour from all-purpose flour if you desire a lighter texture. Gluten-free flours should be exchanged one to one.
How can I make this cake dairy free?
Use dairy-free butter and mix 1 tablespoon of lemon juice with non-dairy milk such as almond or oat milk for buttermilk replacement.
Can I make this ahead of time?
Yes, you can bake the cake one day ahead and store it at room temperature. Drizzle glaze before serving.
I do not have fresh lemons, what can I do?
You can use bottled lemon juice; still, fresh lemons provide a brighter and livelier flavor.
May I add other flavors?
So can you!! Add a teaspoon of almond extract or some freshly minced herbs, like thyme or rosemary, for a twist.
How do I keep the cake from sticking to the pan?
Grease the pan thoroughly with butter or non-stick spray and dust with flour. Another assurance is through parchment paper lining at the bottom.
Can this be made into a two-layered cake?
Divide batter between two 8-inch round cake pans, bake at 350 F for 20-25 minutes, and cool. Layer after completely cooling and frost after layering.
What should I do if the glaze is too thin?
Add another tablespoon of powdered sugar or more until you have reached the consistency you want.
How do you thicken up a glaze?
Add more powdered sugar if you wish it thicker, reduce the lemon juice, or maybe add more.
How about serving Lemon Cake with what else?
It is fantastic with some fresh berries on the side and a dollop of whipped cream. Or maybe have a side of lemon curd?
To Enjoy Your Lemon Cake to Die For: a bright, tangy, delicious dessert sure to impress and delight!
