Description
Indulge in the delightful taste of A Lemon Cake To Die For, a moist and zesty treat that will brighten any occasion. This simple yet scrumptious recipe combines fresh lemon juice and zest with a sweet glaze, creating a cake that’s both refreshing and satisfying. Perfect for birthdays, brunches, or just because, each bite offers a soft crumb and tangy flavor that will leave everyone asking for seconds. Whether you’re a novice baker or an experienced cook, this lemon cake is easy to whip up and sure to impress.
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
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 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 (for glaze)
- 1 ½ tbsp fresh lemon juice (for glaze)
- 1 tbsp milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract, lemon zest, and juice.
- Alternate adding the dry mixture with buttermilk until just combined.
- Pour the batter into the pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Make syrup by whisking together lemon juice and powdered sugar while the cake bakes.
- Once baked, let it sit for 10 minutes before poking holes in it and brushing with syrup. Allow to cool before glazing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (68g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg