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