Description
A bright and refreshing lemon cake with a soft, tender crumb and a perfectly balanced sweet-tangy flavor, finished with a zesty lemon glaze.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/2 cup (120 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
- 1 1/2 cups (180 g) powdered sugar
- 3 tablespoons (45 ml) fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch round or loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, mixing gently until smooth.
- Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- Mix powdered sugar, lemon juice, and zest to make the glaze.
- Drizzle glaze over the cooled cake before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Avoid overmixing to keep the cake tender.
- Add poppy seeds for variation.
- Do not overbake to maintain moisture.
- Let cake cool fully before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
