Description
This lemon cake is a delightful balance of sweetness and tang, featuring a moist, fluffy texture and a vibrant lemon flavor. Perfect for any occasion, it brings smiles and lifts spirits with every bite.
Ingredients
Scale
- ½ cup unsalted butter (softened to room temperature)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ cup buttermilk (see substitution below)
- 2 tablespoons lemon juice (from about ½ a lemon)
- 2 large eggs (at room temperature)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup lemon juice (from about 1 lemon)
- 3 tablespoons powdered sugar
- 1 cup powdered sugar (sifted)
- 1 ½ tablespoons lemon juice
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan with butter or a non-stick spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt until well combined. Set this mixture aside.
- Using a stand mixer fitted with the paddle attachment or an electric mixer, beat the softened butter and granulated sugar at medium-high speed for 4-6 minutes. The mixture should become pale and fluffy, so take your time here.
- Lower the mixer speed to low and add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next; this helps achieve a smooth batter.
- Add the vanilla extract and 2 tablespoons of lemon juice to the mixture, then increase the speed back to medium-high. Beat until everything is well combined and fluffy.
- With the mixer on low, add about one-third of the reserved flour mixture, mixing until just nearly combined. This gentle approach helps maintain the cake's light texture.
- Next, add half of the buttermilk, mixing gently until just combined. Avoid over-mixing to keep the cake tender. Repeat this process by adding another third of the flour mixture, followed by the remaining buttermilk, and finishing with the last third of the flour.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake. Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on it towards the end of baking to prevent over-baking.
- Let the cake cool in the pan for 15 minutes. While it cools, mix together the ¼ cup lemon juice and 3 tablespoons powdered sugar to create the lemon syrup. This step adds moisture and flavor.
- Carefully remove the cake from the pan and place it on a cooling rack. While the cake is still warm, brush the lemon syrup over it generously, ensuring it soaks in well. Allow the cake to cool completely.
- Once cooled, mix the icing ingredients starting with 1 tablespoon each of lemon juice and milk. Gradually add more lemon juice to reach a thick but pourable consistency. Drizzle the icing over the cake, and let it set before serving.
- Prep Time: 15 mins
- Cook Time: 45-55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Be mindful of the egg temperature — using eggs at room temperature helps them incorporate more easily into the batter, leading to a fluffier cake. A common mistake is over-mixing the batter once you add the flour. Mix just until combined to keep the cake light and airy.