A Lemon Cake To Die For
Moist, zesty, and easy to make—this lemon cake recipe features bold citrus flavor, a sweet lemon glaze, and a soft crumb. Perfect for beginners and pros alike!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
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
For the Syrup:
¼ cup fresh lemon juice
3 tbsp powdered sugar
For the Glaze:
1 cup powdered sugar, sifted
1 ½ tbsp fresh lemon juice
1 tbsp milk (any kind)
Instructions
. Preheat and Prep
Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until pale and fluffy (about 3 minutes).
4. Add Eggs and Flavor
Beat in the eggs, one at a time.
Add vanilla, lemon zest, and lemon juice. Mix well.
5. Alternate Wet and Dry
Add flour mixture in 3 parts, alternating with buttermilk.
Start and end with flour. Mix just until combined—don’t overmix!
6. Bake
Pour the batter into the pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick comes out clean.
If the top browns too fast, loosely cover with foil halfway through.
7. Make Syrup
While the cake bakes, whisk lemon juice and powdered sugar in a small bowl.
8. Soak the Cake
After baking, let the cake sit for 10 minutes in the pan.
Poke holes with a skewer and brush the warm syrup all over.
Let cool completely.
9. Glaze It Up
Mix powdered sugar, lemon juice, and milk until smooth.
Drizzle over the cooled cake and let set.
Notes
Room temperature ingredients ensure smooth batter.
Don’t overmix—this can make the cake dense.
Fresh lemons only! Bottled juice just doesn’t cut it here.
Find it online: https://recipeshots.com/a-lemon-cake-to-die-for/