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Lemon Cake to Die For

If you’re a fan of all things lemon, this Lemon Cake to Die For is the dessert you’ve been dreaming about! Moist, tender, and bursting with bright lemon flavor, this cake is topped with a tangy lemon glaze that makes every bite melt in your mouth. Perfect for any occasion—from family gatherings to special celebrations—this cake is simple to make yet impressive enough to wow your guests. Let’s dive into this easy and irresistible recipe that’s sure to become a 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.

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

  • Serve this cake at room temperature for the best flavor and texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the refrigerator before serving.

Helpful Notes

  • For extra lemon flavor, poke small holes in the cake with a toothpick before pouring the glaze over it. This allows the glaze to seep into the cake.
  • You can add poppy seeds to the batter for a Lemon Poppy Seed Cake variation.
  • If you don’t have buttermilk, make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Tips from Well-Known Chefs

Ina Garten recommends using fresh lemons for the best flavor and aroma.
Martha Stewart suggests adding a small amount of lemon zest to the glaze for an extra burst of citrus.
Nigella Lawson advises letting the cake rest for a few hours or overnight to allow the flavors to meld and intensify.

Frequently Asked Questions

Can I use a different type of flour?
Yes, you can substitute cake flour for all-purpose flour for a lighter texture. For a gluten-free version, use a 1:1 gluten-free flour blend.

How can I make this cake dairy-free?
Use dairy-free butter and replace the buttermilk with a non-dairy milk (like almond or oat milk) mixed with 1 tablespoon of lemon juice.

Can I make this cake in advance?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Glaze it just before serving.

What if I don’t have fresh lemons?
You can use bottled lemon juice, but fresh lemons provide a much brighter and more vibrant flavor.

Can I add other flavors?
Absolutely! You can add a teaspoon of almond extract or a bit of finely chopped fresh herbs like thyme or rosemary for a unique twist.

How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or non-stick spray and dust with flour. You can also line the bottom with parchment paper for extra assurance.

Can I turn this into a layer cake?
Yes, divide the batter between two 8-inch round cake pans and bake for 20-25 minutes. Cool completely before layering and frosting.

What should I do if the glaze is too thin?
Add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.

How do I make the glaze thicker?
If you want a thicker glaze, reduce the amount of lemon juice or add more powdered sugar.

What can I serve with this lemon cake?
Pair this cake with fresh berries, a dollop of whipped cream, or a side of lemon curd for an extra citrusy treat.

Enjoy your Lemon Cake to Die For—a bright, tangy, and delicious cake that’s sure to impress and delight!

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