Lemon cake is a delightful dessert that perfectly balances sweetness with tanginess.
This moist and flavorful cake is infused with fresh lemon juice and zest, giving it a refreshing citrus flavor that is perfect for any occasion, from birthdays to afternoon tea parties.
Whether you’re a lemon lover or just looking for a bright and sunny dessert, this lemon cake recipe is sure to become a favorite.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup buttermilk
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the fresh lemon juice and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together the powdered sugar and fresh lemon juice until smooth.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
Then, transfer the cake to a wire rack set over a baking sheet.
Drizzle the glaze over the warm cake, allowing it to soak in.
Slice and serve the lemon cake once cooled completely.
Enjoy!
Nutritional Facts
This lemon cake recipe yields approximately 10 servings.
Here are the nutritional facts per serving:
- Calories: 300
- Protein: 4g
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 1g
- Sugars: 30g
- Sodium: 250mg
FAQ’s
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for its bright flavor, you can use bottled lemon juice in a pinch. Just be sure to use pure lemon juice without any added sweeteners or preservatives.
Can I use lemon extract instead of fresh lemon zest?
Yes, you can substitute lemon extract for fresh lemon zest. Use about 1 teaspoon of lemon extract for the zest of one lemon.
Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time and store it at room temperature for up to two days. Glaze the cake just before serving for the best flavor and texture.
Can I make this cake dairy-free?
Yes, you can make this cake dairy-free by using a plant-based butter substitute and dairy-free buttermilk, such as almond milk mixed with lemon juice.
Can I freeze leftover lemon cake?
Yes, you can freeze leftover lemon cake. Wrap the cooled cake tightly in plastic wrap and aluminum foil before placing it in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving.