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A Lemon Cake To Die For

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A delightful lemon cake with a fluffy texture and sweet lemon glaze that brightens any day.

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 (approximately 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 flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Beat the eggs in one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
  5. Mix in the lemon zest and lemon juice to infuse the batter.
  6. Combine the dry flour mixture and the buttermilk, alternating, starting and ending with the dry ingredients. Stir gently until just combined.
  7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Poke holes in the warm cake and brush the lemon syrup all over to enhance moisture and flavor.
  9. Cool the cake completely on a wire rack before adding the glaze.
  10. Whisk together powdered sugar, lemon juice, and milk until smooth, then drizzle over the cooled cake.

Notes

Store leftover cake in an airtight container for up to three days or refrigerate for up to a week. For longer storage, freeze slices for up to three months.

Nutrition

Find it online: https://recypez.com/lemon-cake-recipe/

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