Lemon Cake to Die For

Name: Lemon Cake to Die For
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup buttermilk; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; Powdered sugar for dusting (optional)

Lemon Cake to Die For is a sweet burst of sunshine that truly delights the senses. Imagine biting into a soft, fluffy cake that brings together the bright, zesty flavor of fresh lemons with a hint of sweetness. Each slice offers a perfect balance of moisture and tenderness, making it an ideal companion for afternoon tea or a celebratory dessert. The inviting aroma of lemon wafts through your kitchen, creating an atmosphere of warmth and cheer. This cake is perfect for special occasions like birthdays, brunches, or simply as a treat to brighten your day. Get ready to indulge in this delightful lemon cake that will have everyone asking for seconds!

Ingredients

1 ½ cups all-purpose flour: This provides the structure for the cake.
1 ½ teaspoons baking powder: Essential for making the cake rise and become fluffy.
½ teaspoon baking soda: Adds extra leavening power for a light texture.
½ teaspoon salt: Enhances the flavor of the cake.
½ cup unsalted butter, softened: Contributes to a rich, buttery flavor and tender crumb.
1 cup granulated sugar: Sweetens the cake while helping achieve a light and airy texture.
2 large eggs: Provides moisture and helps bind the ingredients together.
1 teaspoon vanilla extract: Adds depth of flavor to the cake.
½ cup buttermilk: Adds moisture and tanginess to balance the sweetness.
1 tablespoon lemon zest: Infuses a bright lemon flavor throughout.
¼ cup fresh lemon juice: Keeps the cake moist and adds vivid flavor.
Powdered sugar for dusting (optional): A touch of sweetness and a beautiful finishing touch.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure easy removal after baking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
Add the eggs one at a time to the butter and sugar mixture, ensuring each is well incorporated before adding the next. Then stir in the vanilla extract, buttermilk, lemon zest, and fresh lemon juice.
Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar for an elegant finish before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 slices
Calories: Approximately 250 calories per slice (varies based on ingredients)

Tips, Storage & Variations

Tips: Make sure your butter is softened for easy mixing. Measure your flour correctly to avoid a dense cake.
Storage: Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week.
Freezing: You can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Variations: Consider adding poppy seeds or blueberries for extra texture and flavor. A lemon glaze made with powdered sugar and lemon juice can also enhance the lemony goodness.

FAQ Section

1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. Adding a teaspoon of vinegar or lemon juice to regular milk can simulate buttermilk.

2. Can I make this cake in advance?
Absolutely! You can bake it a day ahead and store it in an airtight container in the refrigerator.

3. Can I substitute the butter?
You can use margarine or a dairy-free butter substitute, but it may alter the flavor slightly.

4. How can I tell when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done.

5. Is it necessary to frost the cake?
Frosting is not necessary, but a light lemon frosting or glaze would complement this cake beautifully.

6. Can I add more lemon flavor to the cake?
Yes, you can increase the lemon zest or juice, but be cautious not to add too much liquid, as it may affect the cake’s texture.

Conclusion

Lemon Cake to Die For is an enchanting dessert that’s sure to impress your family and friends. Its refreshing flavor and delightful texture make it a must-try for any occasion. We encourage you to bake this cake and share your experience with others. Whether you savor it during a quiet afternoon or share it at a gathering, this lemon cake is bound to bring smiles and brighten your day. Happy baking!

Lemon Cake to Die For

Print Recipe

A sweet burst of sunshine, this lemon cake offers a perfect balance of moisture and tenderness, making it ideal for afternoon tea or celebratory occasions.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 tablespoon lemon zest
¼ cup fresh lemon juice
Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, buttermilk, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely.
If desired, dust with powdered sugar before serving.