Why You’ll Love This Recipe

This lemon cake is the perfect balance of tangy and sweet, with a tender, moist texture that melts in your mouth. The fresh lemon zest and juice create a burst of citrus flavor in every bite, making this cake a refreshing treat for any occasion. Whether you’re celebrating a special event or just craving something delicious, this cake is sure to impress your friends and family.

A Lemon Cake To Die For

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the lemon zest and lemon juice.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Poke holes in the warm cake using a skewer, then brush the lemon syrup all over the cake to soak it in.
Let the cake cool completely before glazing.
For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake and let the glaze set.

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Variations

Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds to the batter for an extra texture.
Lemon Blueberry Cake: Fold in ½ cup of fresh blueberries before baking for a fruity twist.
Gluten-Free Lemon Cake: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Lemon Bundt Cake: Bake the batter in a Bundt pan for a more elegant presentation.

Storage/Reheating

Storage: Store the lemon cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 5 days.
Reheating: To reheat, place a slice of cake in the microwave for about 15-20 seconds or warm it up in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I use regular milk instead of buttermilk?

While buttermilk adds richness and tang to the cake, you can substitute it with regular milk. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to ½ cup of milk and let it sit for 5 minutes before using.

2. Can I make this cake ahead of time?

Yes, you can make the cake up to 2 days ahead of time. Store it in an airtight container at room temperature until you’re ready to serve.

3. Can I freeze the lemon cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Thaw it at room temperature before glazing and serving.

4. Can I substitute the granulated sugar for something else?

You can substitute granulated sugar with an equal amount of coconut sugar or honey, but note that this may alter the flavor and texture slightly.

5. Why is my cake dense?

If your cake turns out dense, it could be due to overmixing the batter or not using room temperature ingredients. Be sure to mix gently and only until combined.

6. Can I add more lemon zest for extra flavor?

Yes, you can add a little more lemon zest for a stronger citrus flavor. Just be sure not to overdo it, as too much zest could make the cake taste bitter.

7. How do I make sure the cake doesn’t stick to the pan?

To prevent the cake from sticking, grease the pan with butter or cooking spray and lightly dust it with flour. You can also line the bottom with parchment paper for extra security.

8. Can I use a different glaze instead of the lemon glaze?

Yes, you can experiment with different glazes such as a simple powdered sugar glaze or a cream cheese frosting if you prefer something richer.

9. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. It should also spring back when lightly pressed on top.

10. Can I add frosting to this cake?

If you prefer a more decadent treat, you can top the cake with a light cream cheese frosting or whipped cream for added richness.

Conclusion

This Lemon Cake To Die For is a simple yet stunning dessert that is guaranteed to wow anyone who tastes it. With its light, fluffy texture, and the zesty lemon flavor that shines through in both the cake and the glaze, it’s an unforgettable treat. Whether you’re making it for a celebration or just as a sweet indulgence for yourself, this cake is sure to be a hit!