Lemon Cake
A delightful lemon cake with a tender crumb, vibrant lemon flavor, and a delicious glaze, perfect for any occasion.
Ingredients
For the cake
- 1.5 cups 1 ½ cups (190g) all-purpose flour
- 1.5 teaspoons 1 ½ tsp baking powder
- 0.5 teaspoon ½ tsp salt
- 0.5 cup ½ cup (115g) unsalted butter, softened
- 1 cup 1 cup (200g) granulated sugar
- 2 large 2 large eggs (room temperature)
- 1 teaspoon 1 tsp pure vanilla extract
- 1 tablespoon 1 tbsp lemon zest (from about 2 lemons)
- 2 tablespoons 2 tbsp fresh lemon juice
- 0.5 cup ½ cup (120ml) buttermilk Can substitute with regular milk mixed with a teaspoon of vinegar.
For the syrup
- 0.25 cup ¼ cup fresh lemon juice
- 3 tablespoons 3 tbsp powdered sugar
For the glaze
- 1 cup 1 cup powdered sugar, sifted
- 1.5 tablespoons 1 ½ tbsp fresh lemon juice
- 1 tablespoon 1 tbsp milk (any kind)
Instructions
Preparation
- 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 flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 minutes.
- Add eggs, one at a time, ensuring each is fully incorporated before the next. Mix in vanilla extract, lemon zest, and lemon juice.
- Gradually add the flour mixture in three parts, alternating with the buttermilk. Mix until just combined.
Baking
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- If it starts to brown too quickly, loosely cover it with foil halfway through baking.
Syrup and Glazing
- While the cake bakes, whisk together ¼ cup fresh lemon juice and 3 tablespoons of powdered sugar in a small bowl.
- Once baked, let the cake cool for about 10 minutes. Poke holes in the top and brush the warm syrup over the cake.
- Allow it to cool completely. For the glaze, mix sifted powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.
Notes
Serve with whipped cream or lemon sorbet for a refreshing twist. Store at room temperature for 2-3 days, or in the fridge for up to a week; slices can be frozen for up to three months.