Lemon Cake
A delightful dessert that perfectly balances sweetness and tartness, making it an irresistible treat for lemon lovers.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour Acts as the foundation of the cake.
- 2 ½ teaspoons baking powder Ensures the cake rises beautifully.
- ½ teaspoon salt Enhances flavors.
- 1 cup unsalted butter, softened Provides rich and creamy texture.
- 1 ½ cups granulated sugar Adds sweetness that balances tartness.
- 4 large eggs Lends moisture and binds ingredients.
- 1 tablespoon vanilla extract Brings warmth to the flavor profile.
- Zest of 2 lemons Infuses vibrant aroma and taste.
- ½ cup freshly squeezed lemon juice Adds essential tanginess.
- 1 cup buttermilk Keeps the cake moist.
Glaze Ingredients
- ½ cup powdered sugar Used for the glaze.
- 3 tablespoons lemon juice For the glaze.
- 1 tablespoon milk For a smooth consistency of the glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and lining it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt, and set the mixture aside.
Mixing the Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add each egg one at a time, mixing thoroughly between additions, then incorporate the vanilla extract, lemon zest, and freshly squeezed lemon juice.
Combining Ingredients
- Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Stir until just combined, taking care not to overmix.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
- Allow the cake to cool in the pan for about 10 minutes. Poke holes in the cake with a toothpick.
- To make the glaze, combine the powdered sugar, lemon juice, and milk in a small bowl; mix until smooth and drizzle over the warm cake.
Notes
Use fresh lemons for the best flavor. You can replace buttermilk with regular milk mixed with a splash of vinegar or lemon juice. Let the cake cool completely before glazing to ensure the glaze holds well.