Description
This moist Lemon Cake combines sweetness and tanginess, enhanced by a simple lemon glaze. Perfect for any occasion, it offers a refreshing flavor that will delight your taste buds!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
- Fresh berries, for garnish (optional)
Instructions
- Gather all ingredients and tools: mixing bowl, whisk, spatula, and a 9-inch round cake pan. Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with a third of the flour mixture, then half of the buttermilk, and repeat until combined. Avoid overmixing.
- Stir in the vanilla extract.
- Grease the 9-inch round cake pan with butter or non-stick spray and lightly dust with flour.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake in the preheated oven for 25-30 minutes, checking for doneness at the 25-minute mark with a toothpick.
- Once baked, let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth. Adjust consistency as desired.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Optionally, dust the top of the cake with additional powdered sugar and garnish with fresh berries before serving.
Notes
- For a richer lemon flavor, use fresh lemons for both zest and juice.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes