Why Make This Recipe
Lemon cake is a classic dessert loved by many. This Irresistibly Moist Lemon Cake stands out because it is not only delicious but also incredibly easy to make. Whether you need something sweet for a special occasion or just want to enjoy a slice with your afternoon tea, this recipe guarantees a moist, tangy, and refreshing treat that everyone will enjoy. The bright flavor of fresh lemons truly makes this cake a delightful addition to any dessert table.
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
This lemon cake is best served at room temperature. You can slice it and enjoy it plain, or add a dollop of whipped cream on top for extra sweetness. It pairs wonderfully with a cup of tea or coffee, making it a perfect treat for afternoon or any gathering with friends and family.
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 tasty for about three to four days. If you want to keep it longer, place it in the refrigerator where it can last up to a week. You can also freeze the cake for up to three months. Just make sure to wrap it tightly in plastic wrap and foil before placing it in the freezer.
Tips to Make Irresistibly Moist Lemon Cake
- Ensure your ingredients, especially butter and eggs, are at room temperature for the best texture.
- Don’t overmix the batter; mix just until the ingredients are combined.
- For an even more intense lemon flavor, add more lemon zest or juice to the cake batter.
- Allow the cake to cool completely before adding the glaze for the best results.
Variation
If you want to mix things up, consider adding poppy seeds to the batter for a delightful crunch. You can also turn this cake into cupcakes for a fun serving option. Simply adjust the baking time to about 18-20 minutes.
FAQs
Q: Can I use a different type of flour?
A: Yes, you can use cake flour for a lighter texture, but you may need to adjust the amount slightly.
Q: What can I substitute for buttermilk?
A: You can make your own buttermilk by mixing ½ cup of milk with 1 ½ teaspoons of white vinegar or lemon juice and letting it sit for 5 minutes.
Q: How do I know when the cake is done baking?
A: You can check for doneness by inserting a toothpick in the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready.
Irresistibly Moist Lemon Cake
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic lemon cake that is deliciously moist and 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 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
Store in an airtight container at room temperature. For longer storage, refrigerate or freeze wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American