Why Make This Recipe
If you’re looking for a cake that’s both zesty and delicious, the Irresistibly Moist Lemon Cake is a perfect choice. This cake captures the refreshing taste of lemons and offers a delightfully moist texture that makes every bite a joy. Whether you’re celebrating a special occasion or just want a sweet treat, this lemon cake is sure to brighten your day.
How to Make Irresistibly Moist Lemon Cake
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 (approx. 2 lemons)
- 2 tbsp fresh lemon juice
- ½ cup buttermilk
- ¼ cup fresh lemon juice (for syrup)
- 3 tbsp powdered sugar (for syrup)
- 1 cup powdered sugar, sifted (for glaze)
- 1 ½ tbsp fresh lemon juice (for glaze)
- 1 tbsp milk (for glaze)
Directions:
- Begin by preheating 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 all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the pure vanilla extract, fresh lemon zest, and lemon juice until everything is well combined.
- Alternately add the dry flour mixture and buttermilk in three parts, starting and ending with the flour.
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 50–60 minutes.
- While the cake bakes, whisk together the fresh lemon juice and powdered sugar until smooth.
- After baking, let the cake cool in the pan for 10 minutes.
- Allow the cake to cool completely in the pan before removing it.
- In a separate bowl, mix together the powdered sugar, fresh lemon juice, and milk until smooth.
- Drizzle the glaze over the cooled cake, allowing it to set before slicing.
How to Serve Irresistibly Moist Lemon Cake
Serve this scrumptious lemon cake as a delightful dessert after dinner or as a sweet snack during the day. It pairs wonderfully with tea or coffee. You can add some fresh berries or a dollop of whipped cream on the side for an extra touch.
How to Store Irresistibly Moist Lemon Cake
To keep your lemon cake fresh, store it in an airtight container at room temperature. It will stay moist for about three days. If you want to keep it longer, you can refrigerate it for up to a week, or freeze it for up to three months. Just make sure to wrap it well before freezing.
Tips to Make Irresistibly Moist Lemon Cake
- Use room temperature eggs and butter for the best texture.
- Make sure to zest the lemons before juicing them; it’s easier that way.
- Don’t skip the glaze; it adds a lovely sweetness that complements the tartness of the lemons.
Variation
You can add poppy seeds for a fun twist on the traditional lemon cake. This will give your cake a nice crunch and additional flavor.
FAQs
1. Can I use bottled lemon juice instead of fresh?
Yes, you can use bottled lemon juice, but fresh lemons give a brighter flavor.
2. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
3. How do I know when the cake is done?
You can test the cake by inserting a toothpick in the center. If it comes out clean, the cake is ready!
Irresistibly Moist Lemon Cake
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A zesty and delicious lemon cake with a delightfully moist texture, perfect for any occasion.
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 (approx. 2 lemons)
- 2 tbsp fresh lemon juice
- ½ cup buttermilk
- ¼ cup fresh lemon juice (for syrup)
- 3 tbsp powdered sugar (for syrup)
- 1 cup powdered sugar, sifted (for glaze)
- 1 ½ tbsp fresh lemon juice (for glaze)
- 1 tbsp milk (for glaze)
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 all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the pure vanilla extract, fresh lemon zest, and lemon juice until everything is well combined.
- Alternately add the dry flour mixture and buttermilk in three parts, starting and ending with the flour.
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 50–60 minutes.
- While the cake bakes, whisk together the fresh lemon juice and powdered sugar until smooth.
- After baking, let the cake cool in the pan for 10 minutes.
- Allow the cake to cool completely in the pan before removing it.
- In a separate bowl, mix together the powdered sugar, fresh lemon juice, and milk until smooth.
- Drizzle the glaze over the cooled cake, allowing it to set before slicing.
Notes
For best texture, use room temperature eggs and butter. Don’t skip the glaze for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American