A Lemon Cake To Die For

There’s something truly magical about a freshly baked lemon cake. With its bright, zesty flavor and a light, airy crumb, this cake is perfect for any occasion. Imagine the aroma wafting through your kitchen as it bakes, coaxing your family and friends to gather around in eager anticipation. This delightful treat combines the tartness of fresh lemons with a sweet, buttery batter that melts in your mouth. Whether it’s a sun-kissed picnic, a festive gathering, or just a cozy afternoon treat, A Lemon Cake To Die For will make your taste buds dance with joy. Let’s dive into this easy-to-follow recipe that promises to impress both your palate and your guests.

Ingredients

1 ½ cups all-purpose flour: This forms the base of the cake, providing structure and texture.
1 ½ tsp baking powder: A leavening agent that helps the cake rise.
½ tsp salt: Enhances the flavors of the other ingredients.
½ cup unsalted butter, softened: Adds moisture and richness to the cake.
1 cup granulated sugar: Sweetens the batter and contributes to the cake’s tenderness.
2 large eggs, room temperature: Binds the ingredients together and adds stability.
1 tsp pure vanilla extract: Introduces a warm, sweet flavor that complements the lemon.
1 tbsp lemon zest (about 2 lemons): Provides concentrated lemon flavor and aromatic oils.
2 tbsp fresh lemon juice: Adds brightness and acidity for a zingy taste.
½ cup buttermilk: Keeps the cake moist and tender.
¼ cup fresh lemon juice (for soaking): Creates a wonderful soaking syrup that enhances the lemon flavor.
3 tbsp powdered sugar (for soaking): Sweetens the soaking syrup for a balanced flavor.
1 cup powdered sugar (for glaze): Forms a sweet glaze that finishes the cake beautifully.
1 ½ tbsp fresh lemon juice (for glaze): Provides a tart contrast to the sweetness of the glaze.
1 tbsp milk (any kind): Adjusts the consistency of the glaze for easy drizzling.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar until pale and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice until combined.
Gradually add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, whisk together ¼ cup of fresh lemon juice and 3 tablespoons of powdered sugar in a small bowl to prepare the soaking syrup.
Once the cake is done baking, allow it to cool in the pan for 10 minutes. Poke holes in the top of the warm cake and brush the lemon syrup all over.
Let the cake cool completely in the pan before transferring it to a wire rack.
For the glaze, mix 1 cup of powdered sugar, 1 ½ tablespoons of lemon juice, and 1 tablespoon of milk until smooth. Drizzle the glaze over the cooled cake.

Recipe Details

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10-80 minutes
Servings: 8-10 slices
Calories: Approximately 250 per slice

Tips, Storage & Variations

Tips: Ensure ingredients are at room temperature for better mixing. Be careful not to overmix once you add the flour to maintain a light cake texture.
Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations: Add poppy seeds for a unique twist. You can also mix in blueberries or raspberries for a delightful fruity addition.

Frequently Asked Questions

What kind of lemons should I use for this cake?
Use fresh, juicy lemons for the best flavor and zest.
Can I substitute all-purpose flour with gluten-free flour?
Yes, you can use a 1:1 gluten-free flour blend, but the texture may vary slightly.
How can I make the cake more lemony?
Increase the lemon zest and juice by a tablespoon to enhance the lemon flavor.
Is buttermilk necessary for this recipe?
While buttermilk contributes to moisture and flavor, you can substitute with regular milk mixed with a teaspoon of vinegar if needed.
Can I make this recipe in advance?
Yes, the cake and glaze can be made a day ahead; just store them separately until serving.

Conclusion

This Lemon Cake To Die For is a delightful way to brighten up your day. With its refreshing flavor and melt-in-your-mouth texture, it’s bound to become a favorite in your household. I encourage you to bake this easy recipe and share the joy with your family and friends. Enjoy every slice, and happy baking!

A Lemon Cake To Die For

Print Recipe

A bright, zesty lemon cake with a light and airy crumb, perfect for any occasion.

Author: amanda-lewis
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 8-10 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.
In a large mixing bowl, beat the butter and sugar until pale and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the flour mixture in three parts, alternating with the buttermilk. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, whisk together the lemon juice and powdered sugar for the soaking syrup.
Once the cake is done, allow it to cool in the pan for 10 minutes. Poke holes in the top and brush the lemon syrup over it.
Let the cake cool completely before transferring it to a wire rack.
For the glaze, mix powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.