A Lemon Cake To Die For
Lemon lovers, rejoice! This delightful lemon cake is here to tickle your taste buds and brighten your day. With its tender crumb and zesty flavor, this cake is an ode to all things citrus. Imagine cutting into a beautifully baked loaf, the aroma of fresh lemons wafting through your kitchen, and taking a bite that combines sweetness with a refreshing tang. The luscious lemonade-style glaze drizzled atop adds an irresistible finish, making this cake an ideal treat for cozy afternoons, festive gatherings, or simply to surprise a loved one. Whether served with a cup of tea or as a standout at a dessert spread, this Lemon Cake To Die For will surely leave everyone asking for seconds.
Ingredients
- 1 ½ cups all-purpose flour: The base of the cake, providing structure and lightness.
- 1 ½ tsp baking powder: This leavening agent helps the cake rise and become fluffy.
- ½ tsp salt: Enhances overall flavor by balancing the sweetness.
- ½ cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 cup granulated sugar: Sweetens the cake and contributes to its texture.
- 2 large eggs, room temperature: Bound the ingredients together and adds moisture.
- 1 tsp pure vanilla extract: Offers a subtle sweetness that complements the lemon.
- 1 tbsp lemon zest (about 2 lemons): Provides intense lemon flavor and aromatic oils.
- 2 tbsp fresh lemon juice: Adds tartness and keeps the cake moist.
- ½ cup buttermilk: Adds a delicious tang and helps create a tender crumb.
- ¼ cup fresh lemon juice (for soaking): Infuses the cake with extra lemon flavor.
- 3 tbsp powdered sugar (for soaking): Sweetens the soaking syrup slightly.
- 1 cup powdered sugar (for glaze): Forms a smooth, sweet glaze that adds shine and flavor.
- 1 ½ tbsp fresh lemon juice (for glaze): Balances the sweetness with brightness.
- 1 tbsp milk (any kind): Helps thicken and smooth out the glaze.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until they become pale and fluffy, approximately 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice, mixing until just combined.
- Gradually add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour, mixing gently until just combined to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the soaking syrup by mixing ¼ cup fresh lemon juice with 3 tablespoons powdered sugar until dissolved.
- Allow the cake to cool in the pan for about 10 minutes. Then, poke holes in the top of the warm cake and brush the lemon syrup generously over the surface.
- Let the cake cool completely in the pan while the syrup soaks in.
- For the glaze, mix 1 cup powdered sugar, 1 ½ tablespoons fresh lemon juice, and 1 tablespoon milk in a small bowl until smooth. Drizzle it over the cooled cake and allow the glaze to set before slicing.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Servings: 8-10 slices
- Calories: Approximately 270 per slice
Tips, Storage & Variations
- Tips: Ensure your eggs and buttermilk are at room temperature to help the batter emulsify better.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate to maintain freshness.
- Freezing: The cake can be frozen before glazing. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw completely before glazing.
- Variations: For a different twist, incorporate poppy seeds for added texture or substitute orange zest and juice for a citrusy alternative.
FAQ
1. Can I use other types of flour?
Yes, you can use cake flour for a lighter texture, but the measurements may vary.
2. How can I ensure my cake is moist?
Using fresh ingredients, especially eggs and buttermilk, helps maintain moisture. The soaking syrup also adds to the cake’s moisture.
3. Can I make this vegan?
You can substitute eggs with flax eggs and use a plant-based butter to make it vegan-friendly.
4. Is it necessary to soak the cake?
Soaking the cake adds depth of flavor and moisture, but you can skip it if you prefer a less intense lemon taste.
5. How should I serve this cake?
This cake is delightful on its own, but you can also serve it with whipped cream or fresh berries for added flair.
6. Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
People Also Ask
1. What is a lemon cake made of?
A traditional lemon cake is made with flour, sugar, eggs, butter, and fresh lemon juice for flavor.
2. How do you make a lemon cake more flavorful?
Using fresh lemon zest and juice provides a vibrant lemon flavor that enhances the cake.
3. Can I add spices to the lemon cake?
Yes, adding spices like cardamom or ginger can introduce warmth and complexity to the flavor profile.
4. What kind of frosting goes well with lemon cake?
Cream cheese frosting or a light buttercream complements the lemon cake beautifully.
5. How long does lemon cake last?
When properly stored, lemon cake can last for up to 3 days at room temperature or longer in the refrigerator.
6. Can I turn this into lemon cupcakes?
Absolutely! Simply adjust the baking time to about 20-25 minutes for cupcakes.
Conclusion
This Lemon Cake To Die For is a true celebration of flavor, combining the perfect balance of sweetness and tang. The delightful aroma and moist texture make it a standout dessert that everyone will love. I encourage you to try this recipe for your next gathering or as a special treat for yourself. Don’t forget to share your experience and enjoy every slice of this wonderful cake!
Lemon Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, approximately 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice until just combined.
- Gradually add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour, mixing gently until just combined to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the soaking syrup by mixing ¼ cup fresh lemon juice with 3 tablespoons powdered sugar until dissolved.
- Allow the cake to cool in the pan for about 10 minutes. Poke holes in the cake and brush the lemon syrup generously over the surface.
- Let the cake cool completely in the pan while the syrup soaks in.
- For the glaze, mix 1 cup powdered sugar, 1 ½ tablespoons fresh lemon juice, and 1 tablespoon milk until smooth. Drizzle it over the cooled cake and allow the glaze to set before slicing.
