Lemon cake is a delightful dessert that embodies the perfect balance of sweet and tangy flavors, making it a refreshing treat for any occasion.
With its light and fluffy texture and vibrant citrus taste, this lemon cake is sure to brighten up your day.
Whether you’re hosting a springtime brunch or simply craving a slice of something zesty, this lemon cake recipe is sure to become a favorite in your repertoire.
Ingredients
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Make the Lemon Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, buttermilk, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
If the glaze is too thick, add more lemon juice until desired consistency is reached.
5. Glaze the Cake:
Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides of the cake.
6. Serve and Enjoy:
Slice and serve the lemon cake, and enjoy the bright and citrusy flavors!
Nutritional Facts
- Servings: 10
- Calories per serving: 280 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 230mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 4g
FAQ’s
Q. Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute if necessary.
Q. Can I make this cake ahead of time?
Yes, you can bake the lemon cake in advance and store it tightly wrapped in plastic wrap or an airtight container at room temperature for up to two days.
Glaze the cake just before serving for the freshest taste.
Q. Can I use lemon extract instead of lemon zest?
Yes, you can substitute 1 teaspoon of lemon extract for the lemon zest if you prefer.
Adjust the amount to taste.
Q. Can I add poppy seeds to this lemon cake?
Yes, you can add 1-2 tablespoons of poppy seeds to the batter for a delicious lemon poppy seed cake variation.
Q. Can I freeze leftover lemon cake?
Yes, you can freeze any leftover lemon cake slices individually wrapped in plastic wrap and stored in a freezer bag for up to three months.
Thaw at room temperature before serving.