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A Lemon Cake To Die For Recipe

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★★★★★

4.5 from 78 reviews

This delicious lemon cake is a moist and flavorful treat, perfect for any occasion. It features a tender crumb infused with fresh lemon zest and juice, a tangy lemon syrup soak, and a smooth lemon glaze that adds the perfect finishing touch. Easy to prepare and bake in a loaf pan, this cake is sure to become a favorite for lemon lovers.

Ingredients

Scale

For the Cake:

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

  • ¼ cup fresh lemon juice
  • 3 tbsp powdered sugar

For the Glaze:

  • 1 cup powdered sugar, sifted
  • 1 ½ tbsp fresh lemon juice
  • 1 tbsp milk (any kind)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set these dry ingredients aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is pale and fluffy, about 3 minutes. This step incorporates air, helping the cake rise.
  4. Add Eggs and Flavor: Beat in the eggs one at a time to ensure they are fully incorporated. Then add the vanilla extract, lemon zest, and fresh lemon juice, mixing well to spread the lemon flavor evenly throughout the batter.
  5. Alternate Wet and Dry: Add the flour mixture to the batter in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix gently just until combined to avoid overworking the batter, which can make the cake dense.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake the cake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover the cake with foil halfway through baking to prevent overbrowning.
  7. Make Syrup: While the cake is baking, whisk together the lemon juice and powdered sugar in a small bowl to create a tangy syrup that will add moisture and flavor to the cake.
  8. Soak the Cake: Once the cake is baked, let it sit in the pan for 10 minutes. Use a skewer to poke holes all over the cake, then brush the warm lemon syrup generously over the top, allowing it to soak in. Let the cake cool completely in the pan.
  9. Glaze It Up: Mix together the sifted powdered sugar, fresh lemon juice, and milk until smooth to create the glaze. Drizzle this over the cooled cake and allow it to set before slicing and serving.

Notes

  • Make sure your eggs are at room temperature for better mixing and a lighter cake texture.
  • Using buttermilk adds tenderness and subtle tanginess to the cake, but you can substitute with milk plus 1 tsp lemon juice if needed.
  • If your lemons are not very juicy, add a little more lemon juice to the syrup and glaze for extra flavor.
  • Store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate for longer freshness.
  • This cake can be frozen (without the glaze) for up to 2 months; thaw before glazing and serving.

Keywords: lemon cake, lemon loaf cake, lemon syrup cake, lemon glaze cake, moist lemon cake, easy lemon cake recipe

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