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A Lemon Cake To Die For Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 83 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This delicious lemon cake is soft, moist, and bursting with fresh citrus flavor. Made from scratch with simple ingredients like butter, sugar, eggs, and fresh lemon zest and juice, this cake is perfect for any occasion. A tangy lemon syrup soaks into the warm cake to infuse it with extra moisture and flavor, then it’s finished with a smooth lemon glaze for the perfect sweet and tart finish.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest (about 2 lemons)
  • 2 tbsp fresh lemon juice
  • ½ cup (120ml) buttermilk

For the Glaze

  • Powdered sugar (quantity not specified, approximately 1 cup)
  • Lemon juice (about 1-2 tbsp)
  • Milk (about 1-2 tbsp to adjust consistency)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract for added flavor.
  5. Add Lemon Flavor: Mix in the fresh lemon zest and lemon juice to infuse the batter with bright citrus notes.
  6. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the buttermilk into the butter mixture, beginning and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
  7. Prepare for Baking: Pour the batter into the prepared cake pan and spread it evenly with a spatula.
  8. Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Apply Lemon Syrup: When the cake is warm, poke holes all over using a skewer and brush the lemon syrup (made from lemon juice and sugar or reserved lemon mixture) all over the cake to soak it in, adding extra moisture and flavor.
  10. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before adding the glaze.
  11. Prepare and Apply Glaze: Whisk together powdered sugar, lemon juice, and a small amount of milk until smooth. Drizzle this glaze over the cooled cake and allow it to set before serving.

Notes

  • Ensure the eggs are at room temperature to achieve a smooth batter and better rise.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Using freshly squeezed lemon juice and zest yields the best flavor.
  • If you prefer a more tangy glaze, adjust the lemon juice quantity accordingly.
  • This cake stores well in an airtight container for 2-3 days at room temperature or refrigerated for up to a week.

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Find it online: https://chachaathairestaurant.com/a-lemon-cake-to-die-for-recipe/