Lemon cake is a delightful dessert that balances the tangy zestiness of lemon with a light and moist cake crumb. Here’s a classic recipe for a homemade lemon cake that you’ll enjoy:
Ingredients:
- For the Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (from about 2-3 lemons)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1/4 cup fresh lemon juice (from about 2 lemons)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Additional lemon zest for garnish (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- Prepare the Cake Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Mixing:
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Add Lemon Juice:
- Stir in the fresh lemon juice until well combined. The batter will be smooth and slightly thick.
- Bake the Cake:
- Pour the batter into the prepared baking pan(s) and spread it evenly.
- Bake in the preheated oven for 30-35 minutes (for a 9×13-inch pan) or 25-30 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
- Glaze the Cake:
- Once the cake has cooled completely, drizzle the lemon glaze over the top. Allow the glaze to set for about 15-20 minutes before serving.
- Serve:
- Slice and serve the lemon cake with a sprinkle of additional lemon zest on top, if desired.
Tips:
- Fresh Lemon Zest and Juice: Using fresh lemon zest and juice enhances the lemon flavor of the cake.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. The flavors often improve the next day.
This lemon cake is perfect for any occasion, from birthdays to afternoon tea. Its bright, citrusy flavor and moist texture are sure to be a hit!