A lemon cake is a delightful dessert that offers a perfect balance of sweet and tangy flavors. Here’s a simple recipe for a moist and flavorful lemon cake with a lemon glaze, ideal for any occasion, from a casual afternoon tea to a festive gathering.
Lemon Cake Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Lemon Glaze Ingredients:
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest for garnish (optional)
Instructions:
For the Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavors:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine with Dry Ingredients and Buttermilk:
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake:
- Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the Lemon Glaze:
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Glaze the Cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top. Garnish with additional lemon zest if desired.
- Serve:
- Allow the glaze to set before slicing and serving the cake.
Tips:
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Moisture Tip: For an extra moist cake, poke holes in the cake with a toothpick and brush extra lemon syrup (a mix of lemon juice and sugar heated until the sugar dissolves) over the cake before adding the glaze.
- Storing: This lemon cake keeps well when wrapped in plastic wrap at room temperature for a few days. It can also be refrigerated for longer storage.
Enjoy your homemade lemon cake, a refreshingly light and tangy dessert that’s sure to be a hit with lemon lovers!