Lemon Cake to Die For

This cake is light, fluffy, and packed with bright lemon flavor. The secret is using both lemon zest and juice for a fresh, tangy taste that balances the sweetness perfectly.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened (at room temperature)
• 2 large eggs (at room temperature)
• 1/2 cup buttermilk (or milk with 1 tsp lemon juice)
• 1/4 cup freshly squeezed lemon juice (from 2 large lemons)
• 2 tablespoons lemon zest (from 2 lemons)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest (optional, for extra zing)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. The mixture might look slightly curdled due to the acidity of the lemon juice, but that’s okay.
5. Alternate Dry Ingredients and Buttermilk: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice. Add more lemon juice as needed to achieve a smooth, pourable consistency. Stir in the lemon zest for extra flavor, if desired.
8. Glaze the Cake: Once the cake is fully cooled, pour the lemon glaze over the top, letting it drizzle down the sides. Allow the glaze to set for about 10 minutes before serving.

Tips for Success

• Fresh Lemons: For the best lemon flavor, always use freshly squeezed lemon juice and zest. Bottled lemon juice won’t give you the same vibrant flavor.
• Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup of regular milk with 1 teaspoon of lemon juice and let it sit for 5 minutes before using.
• Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.

Serving Suggestions

• Serve with Berries: Fresh berries like raspberries or blueberries pair beautifully with the lemon flavor.
• Top with Whipped Cream: A dollop of whipped cream adds a light, creamy contrast to the tangy cake.
• For Extra Lemon Lovers: Add an extra layer of lemon zest to the glaze or sprinkle the finished cake with more zest for an even stronger citrus flavor.

Storage

• Room Temperature: This cake can be stored at room temperature, covered, for up to 3 days.
• Refrigeration: For longer storage, place it in an airtight container and keep it in the fridge for up to 5 days.

Conclusion

This Lemon Cake to Die For is sure to become a favorite dessert for lemon lovers. Its bright, tangy lemon flavor paired with a sweet glaze makes it a refreshing and delightful treat for any occasion. Enjoy every bite of this citrusy, melt-in-your-mouth cake!