Description
This luscious lemon cake features a tender crumb infused with fresh lemon zest and juice, complemented by a tangy lemon syrup soak and a smooth lemon glaze. Perfectly moist and bursting with citrus flavor, it’s an irresistible dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) 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 (120ml) buttermilk
Lemon Syrup
- ¼ cup fresh lemon juice
- 3 tbsp powdered sugar
Lemon Glaze
- 1 cup powdered sugar, sifted
- 1 ½ tbsp fresh lemon juice
- 1 tbsp milk (any kind)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand or stand mixer on medium speed. Continue beating until the mixture turns pale and fluffy, which should take about 3 minutes.
- Add Eggs and Flavor: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to incorporate fully. Then stir in the pure vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice. Mix until well combined.
- Alternate Wet and Dry: Gradually add the flour mixture into the wet mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture. Mix gently after each addition, just until combined. Avoid overmixing to maintain a tender cake crumb.
- Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the cake’s top begins to brown too quickly, loosely cover it with aluminum foil halfway through baking to prevent burning.
- Make Syrup: While the cake is baking, whisk together ¼ cup fresh lemon juice and 3 tablespoons powdered sugar in a small bowl until smooth to create the lemon syrup.
- Soak the Cake: After removing the cake from the oven, allow it to sit in the pan for 10 minutes. Then gently poke holes all over the cake using a skewer or fork and brush the warm lemon syrup evenly over the entire surface. This will infuse the cake with extra moisture and lemon flavor. Let the cake cool completely in the pan.
- Glaze It Up: Prepare the lemon glaze by mixing the sifted powdered sugar, 1 ½ tablespoons fresh lemon juice, and 1 tablespoon milk until smooth and pourable. Drizzle this glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- Ensure the eggs and butter are at room temperature to create a smooth, creamy batter.
- Do not overmix the batter once flour is added to avoid a dense cake.
- Adjust the lemon zest and juice quantities based on your preference for tartness.
- If you don’t have buttermilk, you can substitute with milk mixed with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Allow the glaze to set fully before slicing to avoid messiness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon loaf, citrus dessert, lemon glaze, moist cake, homemade lemon cake
