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A Lemon Cake To Die For Recipe

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★★★★★

4.4 from 50 reviews

This luscious lemon cake is a perfect balance of tangy citrus flavor and sweet moistness, ideal for any lemon lover. Featuring a tender crumb soaked with a fresh lemon syrup and finished with a glossy lemon glaze, this cake is truly a delightful treat for all occasions.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 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

  1. 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 once baked.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, which will take about 3 minutes.
  4. Add Eggs and Flavor: Beat in the eggs one at a time to the butter and sugar mixture. Next, add the pure vanilla extract, lemon zest, and fresh lemon juice. Mix thoroughly to combine the flavors.
  5. Alternate Wet and Dry: Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Be careful to mix just until combined to avoid overmixing and a tough cake.
  6. Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, loosely cover the cake with foil halfway through baking.
  7. Make Syrup: While the cake is baking, whisk together lemon juice and powdered sugar in a small bowl until the sugar dissolves and turns into a light syrup.
  8. Soak the Cake: Once baked, allow the cake to rest in the pan for 10 minutes. Then use a skewer to poke holes all over the top, and brush the warm lemon syrup evenly over the cake to soak in. Let the cake cool completely in the pan.
  9. Glaze It Up: Prepare the lemon glaze by mixing the sifted powdered sugar with lemon juice and milk until smooth. Drizzle the glaze over the cooled cake and allow it to set before serving.

Notes

  • Ensure eggs are at room temperature to incorporate better and create a lighter texture.
  • Do not overmix the batter to keep your cake tender and soft.
  • If you prefer a more intense lemon flavor, increase the lemon zest by another teaspoon.
  • The cake can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
  • Bring the cake to room temperature if refrigerated before serving for best flavor and texture.

Keywords: lemon cake, lemon loaf, citrus cake, moist lemon cake, homemade lemon cake, dessert, baking

Find it online: https://freshrecipehub.com/a-lemon-cake-to-die-for-recipe/