There’s nothing quite like the tantalizing aroma of a freshly baked Lemon Cake wafting through your kitchen. This delightful cake boasts a light and fluffy texture, perfectly balanced with a zesty lemon flavor that dances on your palate. Imagine slicing into a soft, golden cake that offers refreshing citrus notes, making it a perfect treat for any occasion—from birthday celebrations to sunny afternoon gatherings with friends. Dust it with a sprinkle of powdered sugar for an elegant finish, and you have a dessert that is as pleasing to the eye as it is to the taste buds. With its simple ingredients and straightforward preparation, this Lemon Cake to Die For is destined to become a beloved favorite in your recipe collection.

Ingredients

• 1 ½ cups all-purpose flour: This provides the structure and stability for the cake.
• 1 ½ teaspoons baking powder: The leavening agent that helps the cake rise and become fluffy.
• ½ teaspoon baking soda: Works in tandem with the baking powder for the perfect lift.
• ½ teaspoon salt: Enhances the overall flavor and balances the sweetness.
• ½ cup unsalted butter, softened: Adds richness and moisture to the cake.
• 1 cup granulated sugar: Sweetens the cake while contributing to its tender texture.
• 2 large eggs: Acts as a binding agent and adds richness.
• 1 teaspoon vanilla extract: Introduces a sweet, aromatic flavor undertone.
• ½ cup buttermilk: Provides moisture and a slight tanginess that enhances the lemon flavor.
• 1 tablespoon lemon zest: Infuses the cake with vibrant citrus notes.
• ¼ cup fresh lemon juice: Adds brightness and acidity, elevating the flavor of the cake.
• Powdered sugar for dusting (optional): Provides a touch of sweetness and a beautiful presentation.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure easy release after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. This mix will form the dry ingredients of your cake.
3. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, which usually takes about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
5. Stir in the vanilla extract, buttermilk, lemon zest, and lemon juice. Mix until everything is combined and smooth.
6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Once done, 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.
10. Before serving, dust the top with powdered sugar for an extra touch of elegance, if desired.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-55 minutes
• Servings: 8
• Calories: Approximately 250 per slice

Tips, Storage & Variations

• Tips: Make sure your butter is softened to room temperature for easier mixing. For a richer flavor, consider using organic lemons for zest and juice.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If refrigerated, it can last up to a week.
• Freezing: Wrap the cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
• Variations: For added flavor, include poppy seeds or fresh blueberries in the batter. You can also substitute the buttermilk with plain yogurt for a different twist.

FAQ

1. Can I use a different type of flour?
   Yes, you can use cake flour for a lighter texture, but keep in mind that results may vary.

2. What can I substitute for buttermilk?
   You can make a quick substitute by mixing ½ cup milk with 1½ teaspoons of lemon juice or vinegar and letting it sit for 5 minutes.

3. Can I make this cake ahead of time?
   Absolutely! The cake can be made a day in advance and stored covered at room temperature.

4. How do I know when the cake is done?
   A toothpick inserted in the center should come out clean or with a few crumbs attached, but not wet batter.

5. Can I add frosting?
   Yes! A light lemon glaze or cream cheese frosting pairs wonderfully with this lemon cake.

6. Is this cake suitable for freezing?
   Yes, this lemon cake freezes well. Just ensure it’s wrapped properly to avoid freezer burn.

People Also Ask

1. How do I make a lemon glaze for my cake?
   Mix powdered sugar with fresh lemon juice until smooth and drizzle over the cooled cake.

2. Can I bake this cake in a different pan size?
   Yes, you can use a 9-inch round pan, but adjust baking time as it may bake faster.

3. What flavor goes well with lemon cake?
   Berries, such as strawberries or blueberries, complement the citrus flavor beautifully.

4. Can I replace sugar with honey in this cake?
   Honey can be used, but remember to reduce the liquid slightly and adjust baking time.

5. How do I prevent my cake from sticking to the pan?
   Grease the pan well and dust with flour before pouring in the batter.

6. What is the best way to zest a lemon?
   Use a microplane or fine grater to gently remove the yellow outer layer of the lemon skin.

Conclusion

Now that you have this delightful recipe for Lemon Cake to Die For, it’s time to roll up your sleeves and bring some sunshine into your kitchen. This cake is sure to please family and friends alike with its vibrant flavor and moist texture. Don’t forget to share your baking success and invite loved ones to enjoy a slice with you. Happy baking!

Lemon Cake to Die For

This delightful lemon cake offers a light and fluffy texture with refreshing citrus notes, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 1.5 cups all-purpose flour Provides the structure and stability for the cake.
• 1.5 teaspoons baking powder The leavening agent that helps the cake rise and become fluffy.
• 0.5 teaspoons baking soda Works in tandem with the baking powder for the perfect lift.
• 0.5 teaspoons salt Enhances the overall flavor and balances the sweetness.

Wet Ingredients

• 0.5 cups unsalted butter, softened Adds richness and moisture to the cake.
• 1 cups granulated sugar Sweetens the cake while contributing to its tender texture.
• 2 large eggs Acts as a binding agent and adds richness.
• 1 teaspoons vanilla extract Introduces a sweet, aromatic flavor undertone.
• 0.5 cups buttermilk Provides moisture and a slight tanginess that enhances the lemon flavor.
• 1 tablespoons lemon zest Infuses the cake with vibrant citrus notes.
• 0.25 cups fresh lemon juice Adds brightness and acidity, elevating the flavor of the cake.
• to taste Powdered sugar for dusting Provides a touch of sweetness and a beautiful presentation.

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Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.

Mixing

1. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract, buttermilk, lemon zest, and lemon juice until combined and smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Baking

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Once done, let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving

1. Before serving, dust the top with powdered sugar if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 200mgSugar: 15g

Notes

Use room temperature butter for easier mixing. Store leftover cake in an airtight container for up to 3 days, or in the fridge for up to a week. You can freeze it for up to 3 months.

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