Description
This Lemon Cake features a perfect blend of sweetness and tanginess, with a moist texture and a refreshing lemon glaze. It’s an ideal dessert for any occasion, guaranteed to add a bright touch to your table!
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 (about 2 lemons)
- ¼ cup fresh lemon juice (about 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
- 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.
- 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. Do not overmix.
- Stir in the vanilla extract until the batter is smooth and slightly thick.
- Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
- In a small bowl, combine 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Start with 2 tablespoons and add more if needed for a thinner glaze.
- Whisk until smooth and lump-free.
- Place the cooled cake on a serving plate. For a layered cake, slice the cake in half horizontally.
- If making layers, spread a thin layer of lemon glaze on the top of the bottom layer before placing the second layer on top.
- Drizzle the remaining lemon glaze over the top of the cake, allowing it to drip down the sides.
- Dust the top with powdered sugar and garnish with fresh berries if desired.
Notes
- Ensure all ingredients are at room temperature for the best results.
- 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