A Lemon Cake To Die For

Name: A Lemon Cake To Die For
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup 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 buttermilk; ¼ cup fresh lemon juice (for soaking); 3 tbsp powdered sugar (for soaking); 1 cup powdered sugar (for glaze); 1 ½ tbsp fresh lemon juice (for glaze); 1 tbsp milk (any kind)

When life hands you lemons, transform them into a delightful lemon cake that captivates the senses! This Lemon Cake To Die For offers a perfect blend of sweet and tangy flavors, wrapped in a light, buttery sponge. The cake bakes to a gorgeous golden hue, filling your kitchen with a fresh citrus aroma that is both invigorating and comforting. Its moist texture ensures each slice melts in your mouth, while the luscious lemon glaze adds an irresistible finish that will leave you craving more.

Ideal for spring gatherings, birthday celebrations, or simply as a delightful afternoon treat, this cake pairs wonderfully with a hot cup of tea or a refreshing glass of lemonade. Whether you are a novice baker or an experienced one, this recipe is straightforward and promises delectable results. So roll up your sleeves and prepare to indulge in this stunning lemon delight!

Ingredients

1 ½ cups all-purpose flour: The foundation of the cake; provides structure and tenderness.
1 ½ tsp baking powder: A leavening agent that helps the cake rise and become airy.
½ tsp salt: Enhances flavor and balances the sweetness of the cake.
½ cup unsalted butter, softened: Adds richness and a tender crumb to the cake.
1 cup granulated sugar: Sweetens the cake and contributes to its moisture.
2 large eggs, room temperature: Binds ingredients together and adds moisture.
1 tsp pure vanilla extract: Introduces a warm aroma and complements the lemon flavor.
1 tbsp lemon zest (about 2 lemons): Packs a punch of citrus flavor and aroma.
2 tbsp fresh lemon juice: Brightens the cake and adds tanginess.
½ cup buttermilk: Provides acidity for tenderness and moisture.
¼ cup fresh lemon juice (for soaking): Infuses the cake with refreshing lemon flavor post-baking.
3 tbsp powdered sugar (for soaking): Sweetens the soaking syrup and enhances moisture retention.
1 cup powdered sugar (for glaze): Creates a sweet, smooth topping for the finished cake.
1 ½ tbsp fresh lemon juice (for glaze): Adds a zesty kick to the glaze.
1 tbsp milk (any kind): Helps achieve the desired glaze consistency.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract, lemon zest, and lemon juice until smooth.
Gradually add the flour mixture in three parts, alternating with the buttermilk, mixing just until combined.
Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes or until a toothpick comes out clean.
While the cake is baking, whisk together ¼ cup lemon juice and 3 tbsp powdered sugar to create the soaking syrup.
Once baked, allow the cake to sit in the pan for 10 minutes. Poke holes in the top of the cake and brush it with the lemon soaking syrup. Let it cool completely in the pan.
For the glaze, mix 1 cup powdered sugar, 1 ½ tbsp lemon juice, and 1 tbsp milk until smooth. Drizzle over the cooled cake and let it set.

Recipe Details

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: Approximately 260 per slice

Tips, Storage & Variations

Tips: Ensure eggs are at room temperature for better emulsification. The buttermilk can be substituted with regular milk, mixed with a tablespoon of vinegar or lemon juice.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing Advice: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Flavor Variations: Add poppy seeds for a crunchy texture, or fold in fresh blueberries for a delightful twist.

Frequently Asked Questions

Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract, but fresh lemon juice and zest provide a more vibrant flavor.
What can I substitute for buttermilk in this recipe?
You can mix regular milk with a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity.
How long does this cake stay fresh?
The cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Can I add frosting instead of glaze?
Absolutely! You can use your favorite frosting or cream cheese icing for a richer flavor.
Is this cake suitable for freezing?
Yes, this cake freezes well. Just wrap it tightly and store it for up to 3 months.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

Conclusion

This Lemon Cake To Die For is an irresistible treat that promises to brighten your day and impress your loved ones. With its vibrant flavors and moist texture, it is sure to become a favorite in your baking repertoire. I encourage you to try this recipe and share your delightful lemony creation with friends and family. Happy baking!

A Lemon Cake To Die For

Print Recipe

A delightful lemon cake that captivates the senses with a perfect blend of sweet and tangy flavors, wrapped in a light, buttery sponge, topped with a luscious lemon glaze.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup 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 buttermilk
¼ cup fresh lemon juice (for soaking)
3 tbsp powdered sugar (for soaking)
1 cup powdered sugar (for glaze)
1 ½ tbsp fresh lemon juice (for glaze)
1 tbsp milk (any kind)

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract, lemon zest, and lemon juice until smooth.
Gradually add the flour mixture in three parts, alternating with the buttermilk, mixing just until combined.
Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes or until a toothpick comes out clean.
While the cake is baking, whisk together ¼ cup lemon juice and 3 tbsp powdered sugar to create the soaking syrup.
Once baked, allow the cake to sit in the pan for 10 minutes. Poke holes in the top of the cake and brush it with the lemon soaking syrup. Let it cool completely in the pan.
For the glaze, mix 1 cup powdered sugar, 1 ½ tbsp lemon juice, and 1 tbsp milk until smooth. Drizzle over the cooled cake and let it set.

Notes

Ensure eggs are at room temperature for better emulsification. The buttermilk can be substituted with regular milk, mixed with a tablespoon of vinegar or lemon juice.