Description
A moist and tangy lemon cake bursting with fresh lemon zest and juice, topped with a smooth lemon glaze. This classic cake combines a tender crumb with a bright citrus flavor, making it perfect for any occasion or dessert craving.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 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
Glaze
- Powdered sugar (quantity not specified, approx. 1 cup)
- Fresh lemon juice (approx. 2 tbsp)
- Milk (approx. 1-2 tbsp)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will take about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract.
- Add Lemon Flavor: Fold in the lemon zest and fresh lemon juice to the batter for bright citrus flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and toughening the cake.
- Pour Batter into Pan: Pour the batter evenly into the prepared cake pan and smooth the top.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare for Glazing: While the cake is still warm, poke holes all over the surface using a skewer. Brush lemon syrup (made separately, presumed lemon juice and sugar) all over the cake to soak in extra lemon flavor and moisture.
- Cool the Cake: Allow the cake to cool completely in the pan before applying the glaze to prevent it from melting.
- Make and Add Glaze: Whisk together powdered sugar, lemon juice, and milk until smooth to form a glaze. Drizzle the glaze evenly over the cooled cake and let it set before serving.
Notes
- Use room temperature eggs for better mixing and cake texture.
- Buttermilk adds moisture and a tender crumb; substitute with milk plus 1 tsp vinegar if unavailable.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake light.
- Adjust lemon glaze consistency by adding milk gradually.
- The skewer holes help the lemon syrup soak deeply, enhancing moistness and flavor.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate.
