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A Lemon Cake To Die For

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A delightful lemon cake boasting a bright, citrusy flavor that balances sweetness and tartness, perfect for any occasion.

Ingredients

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  • 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 (about 2 lemons)
  • 2 tbsp fresh lemon juice
  • ½ cup buttermilk
  • ¼ cup fresh lemon juice (for soaking)
  • 3 tbsp powdered sugar (for soaking)
  • 1 cup powdered sugar (for glaze)
  • 1 ½ tbsp fresh lemon juice (for glaze)
  • 1 tbsp milk (any kind)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract, lemon zest, and lemon juice until smooth.
  5. Gradually add the flour mixture in three parts, alternating with the buttermilk. Mix just until combined.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, whisk together ¼ cup of lemon juice and 3 tablespoons of powdered sugar to create the soaking syrup.
  8. Once baked, let the cake sit in the pan for 10 minutes. Poke holes in the top and brush the warm lemon syrup all over the cake. Allow to cool completely.
  9. In a separate bowl, mix 1 cup of powdered sugar, 1 ½ tablespoons of lemon juice, and 1 tablespoon of milk until smooth to create the glaze. Drizzle over the cooled cake and let it set.

Notes

Ensure not to overmix the batter for a fluffy cake. Storage tip: Can be kept at room temperature for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/a-lemon-cake-to-die-for-2/