This is the ultimate lemon cake – moist, tender, and bursting with bright citrus flavor. Topped with a tangy lemon glaze, it’s the perfect dessert for any occasion, from afternoon tea to celebrations.
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
1/2 cup buttermilk (or substitute with 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar)
1 teaspoon vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking pan and line it with parchment paper for easy removal.
2. Prepare 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, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs and Lemon Flavor:
Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
6. Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze). Stir in the lemon zest if desired.
9. Glaze the Cake:
Once the cake has cooled, drizzle the glaze evenly over the top. Let the glaze set for 10-15 minutes before slicing and serving.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh berries or extra lemon zest for a pop of color.
Pair with a cup of tea or coffee for a delightful afternoon treat.
Use fresh lemon juice and zest for the best flavor – bottled lemon juice won’t give the same bright taste.
Room temperature ingredients (butter, eggs, buttermilk) ensure a smoother batter and even baking.
For an extra lemony kick, poke small holes in the warm cake with a skewer and brush with a simple syrup made from equal parts lemon juice and sugar.
Overmixing the batter, which can make the cake dense.
Overbaking the cake, which can dry it out. Check for doneness a few minutes before the recommended baking time.
Adding too much lemon juice to the glaze, which can make it too runny.
Store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving.
The cake can also be frozen (without glaze) for up to 2 months. Thaw at room temperature and add the glaze before serving.
Enjoy your Best Lemon Cake!
Find it online: https://bakesbliss.com/best-lemon-cake/