Lemon Cake

Why You’ll Love This Recipe

Lemon Cake is the perfect dessert when you’re craving something bright and refreshing. The cake itself is soft and airy, with the perfect punch of lemon zest and juice, while the syrup adds a burst of citrus sweetness. The glaze ties everything together with a smooth, slightly sweet finish. It’s a simple yet elegant cake that’s sure to impress with its fresh, vibrant flavors.

Ingredients

For the Cake:

• 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

For the Syrup:

• ¼ cup fresh lemon juice
• 3 tbsp powdered sugar

For the Glaze:

• 1 cup powdered sugar, sifted
• 1 ½ tbsp fresh lemon juice
• 1 tbsp milk (any kind)

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

Directions

1. Prepare the Cake Batter:
   Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the Butter and Sugar:
   In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed for 3-4 minutes until light and fluffy.
3. Add the Eggs and Flavorings:
   Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, lemon zest, and lemon juice, mixing until smooth.
4. Combine with Dry Ingredients:
   Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition until just combined. Be careful not to overmix.
5. Bake the Cake:
   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Make the Syrup:
   While the cake is baking, prepare the lemon syrup by mixing the fresh lemon juice and powdered sugar in a small bowl until smooth.
7. Apply the Syrup:
   Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, remove the cake from the pan and place it on a wire rack. While the cake is still warm, poke a few holes in the top with a skewer or fork and pour the lemon syrup over the cake, allowing it to soak in.
8. Prepare the Glaze:
   In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth and pourable. If needed, adjust the consistency by adding a little more milk or powdered sugar.
9. Glaze the Cake:
   Once the cake has cooled completely, drizzle the glaze over the top, letting it drip down the sides.
10. Serve:
    Allow the glaze to set for a few minutes before slicing and serving.

Servings and Timing

• Servings: 8-10
• Prep Time: 15 minutes
• Bake Time: 25-30 minutes
• Total Time: 1 hour

Variations

• Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds to the batter for a lovely texture and extra flavor.
• Blueberry Lemon Cake: Add fresh or frozen blueberries to the batter for a fruity twist that pairs wonderfully with lemon.
• Lemon Yogurt Cake: Replace the buttermilk with plain yogurt for a slight tang and added moisture.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
• Reheating: If desired, you can warm individual slices in the microwave for 10-15 seconds for a freshly-baked taste.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk. For a similar tang, you can add 1 teaspoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using.

2. Can I make this cake in advance?

Yes, this cake can be made ahead of time and stored in an airtight container. It will stay fresh for a couple of days and is great for prepping for parties or gatherings.

3. Can I freeze this cake?

Yes, you can freeze the cake. After baking and cooling, wrap it tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to 3 months. To thaw, place it at room temperature for a few hours.

4. Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice gives the cake a more vibrant flavor, but bottled lemon juice can be used as a substitute in a pinch.

5. How can I make the cake more moist?

Make sure not to overbake the cake, as this can dry it out. Using buttermilk also helps keep the cake moist. You can also brush the cake with extra syrup for added moisture.

6. Can I double the recipe for a larger cake?

Yes, you can double the ingredients to make a larger cake. You will need to adjust the baking time accordingly, and the cake will take a little longer to bake.

7. Can I add more lemon zest to the cake?

Absolutely! If you love lemon flavor, you can add more zest for a stronger citrusy taste. Just be careful not to add too much, as it can become overpowering.

8. What’s the difference between a lemon glaze and lemon syrup?

Lemon glaze is thicker and creates a smooth, shiny layer on top of the cake, while lemon syrup is thinner and soaks into the cake, adding moisture and flavor.

9. Can I use margarine instead of butter?

While margarine can be used as a substitute for butter, the flavor and texture may differ slightly. For the best results, I recommend using unsalted butter.

10. Can I use this recipe for cupcakes?

Yes, you can use this lemon cake recipe to make cupcakes. The baking time will be shorter, around 18-20 minutes, so keep an eye on them.

Conclusion

Lemon Cake is a bright and refreshing dessert that’s perfect for any occasion. With its soft, fluffy texture, tangy lemon flavor, and sweet glaze, this cake is sure to be a hit with family and friends. Whether you’re serving it for a special celebration or just because, this cake brings a burst of sunshine to any table!

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