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Lemon Cake

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This Lemon Cake is a light, fluffy dessert with the perfect balance of sweetness and tang, topped with a citrusy syrup and smooth lemon glaze for a refreshing treat.

Ingredients

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

¼ cup fresh lemon juice (for syrup)

3 tbsp powdered sugar (for syrup)

1 cup powdered sugar, sifted (for glaze)

1 ½ tbsp fresh lemon juice (for glaze)

1 tbsp milk (for glaze)

Instructions

  1. 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. 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. 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. 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. 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. 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. 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 by whisking together the powdered sugar, fresh lemon juice, and milk until smooth and pourable. Adjust the consistency by adding more milk or powdered sugar if needed.
  9. Once the cake has cooled completely, drizzle the glaze over the top, letting it drip down the sides.
  10. Allow the glaze to set for a few minutes before slicing and serving.

Notes

For a lemon poppy seed variation, add 1-2 tablespoons of poppy seeds to the batter.

Add fresh or frozen blueberries to the batter for a blueberry-lemon twist.

Substitute buttermilk with plain yogurt for a lemon yogurt cake version.

Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

For a moist cake, do not overbake, and you can brush the cake with extra syrup.

Nutrition

Find it online: https://justsosavory.com/lemon-cake/