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Lemon Cake

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A bright, moist, and tangy lemon cake bursting with fresh citrus flavor in every bite. This vibrant dessert features a tender crumb infused with lemon zest and juice, topped with a luscious lemon glaze that adds the perfect sweet-tart balance. Ideal for spring gatherings, summer celebrations, or anytime you crave a refreshing treat.

Ingredients

Scale

For the Lemon Cake:

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest (from about 3–4 lemons)
  • ⅓ cup fresh lemon juice
  • 1 cup buttermilk, room temperature

For the Lemon Syrup:

  • ⅓ cup fresh lemon juice
  • ½ cup granulated sugar

For the Lemon Glaze:

 

  • 2 cups powdered sugar, sifted
  • 3–4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Prepare the Baking Pan: Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan, making sure to coat all the nooks and crannies. Alternatively, you can use two 9-inch round cake pans.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until combined.
  5. Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition, being careful not to overmix.
  6. Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 45-50 minutes for a bundt cake (or 25-30 minutes for round cakes), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Prepare the Lemon Syrup: While the cake is baking, combine the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat.
  8. Apply the Syrup: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack placed over a baking sheet. While the cake is still warm, poke holes all over the top with a skewer or toothpick. Slowly brush or pour the warm lemon syrup over the cake, allowing it to soak in.
  9. Make the Lemon Glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lemon zest, and melted butter until smooth. Add more lemon juice or powdered sugar as needed to achieve a pourable consistency.
  10. Finish the Cake: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set for about 20 minutes before serving.

Serving Suggestions:

 

Serve slices of this bright lemon cake with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For a beautiful presentation, garnish with candied lemon slices, fresh mint leaves, or edible flowers. A light dusting of powdered sugar just before serving adds an elegant touch.

Notes

Pro Tips:

  • For maximum lemon flavor, don’t skip the zest—it contains essential oils that give the most intense citrus flavor.
  • Room temperature ingredients (eggs, butter, buttermilk) blend more evenly and create a smoother batter.
  • If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Common Mistakes to Avoid:

  • Opening the oven door too early during baking, which can cause the cake to sink in the center.
  • Skipping the lemon syrup step, which adds moisture and enhances the lemon flavor throughout the cake.
  • Applying the glaze while the cake is still warm, which will cause it to run off completely rather than creating an opaque, attractive finish.

Storage Instructions:

Store the cake covered at room temperature for up to 3 days or refrigerated for up to 5 days. For the best flavor, bring refrigerated cake to room temperature before serving. The cake can also be frozen without the glaze for up to 2 months—wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator and add the glaze before serving.

 

Enjoy your Lemon Cake!

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