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A Lemon Cake To Die For

A Lemon Cake To Die For

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Indulge in the delightful experience of A Lemon Cake To Die For, a moist and zesty dessert that captivates with its bright citrus flavor and sweet glaze. This easy-to-make lemon cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply satisfying your sweet tooth. Its tender crumb, enhanced by buttermilk and a refreshing lemon syrup soak, ensures every slice is irresistibly moist. Ideal for bakers of all skill levels, this recipe is a must-have addition to your dessert collection. Serve it plain, with fresh berries, or alongside whipped cream for an elevated treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • ½ cup buttermilk
  • ¼ cup fresh lemon juice (for syrup)
  • 3 tbsp powdered sugar (for syrup)
  • 1 cup powdered sugar, sifted (for glaze)
  • 1 ½ tbsp fresh lemon juice (for glaze)
  • 1 tbsp milk (any kind, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and juice.
  4. Gradually add the dry ingredients alternately with buttermilk until just combined.
  5. Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
  6. While the cake bakes, prepare the syrup by whisking together lemon juice and powdered sugar.
  7. After baking, let the cake cool slightly before soaking it with warm syrup.
  8. Once cooled completely, drizzle with glaze made from sifted powdered sugar mixed with lemon juice and milk.

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