There’s nothing quite like the sweet smell of lemon wafting through the kitchen—a scent that reminds me of summer days spent in my grandmother’s garden, where she would pick the ripest lemons with care. This Lemon Cake To Die For is not just a dessert; it’s a piece of my heart, a slice of nostalgia shared with the ones we love over laughter and stories.
Why make this recipe?
There’s undeniable magic in a homemade lemon cake. It’s a light, refreshing treat that can brighten even the rainiest of days. Whether you’re celebrating a special occasion or simply looking to sweeten up an ordinary afternoon, this cake is sure to weave warmth and joy into your home. Each bite brims with flavor, reminiscent of sun-drenched afternoons. You’ll find yourself coming back for seconds and maybe even thirds!
How to make Lemon Cake To Die For
Ingredients:
- 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
- ¼ cup fresh lemon juice (for the syrup)
- 3 tbsp powdered sugar (for the syrup)
- 1 cup powdered sugar (for the glaze)
- 1 ½ tbsp fresh lemon juice (for the glaze)
- 1 tbsp milk (any kind, for the glaze)
Directions:
-
Preheat and Prep
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal. -
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside; this will be the backbone of your lovely cake. -
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until they resemble a pale, fluffy cloud—about 3 minutes should do the trick. -
Add Eggs and Flavor
Beat in the eggs, one at a time, allowing each to blend lovingly into the mixture. Add in the vanilla, lemon zest, and lemon juice. Mix everything together until well combined; the aroma will start to fill your kitchen. -
Alternate Wet and Dry
Gently add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Remember, darling, mix just until combined—nobody likes a tough cake! -
Bake
Pour this beautiful batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean. If you notice the top browning too quickly, just cover it loosely with foil halfway through baking. -
Make Syrup
While that cake is baking to perfection, whisk the lemon juice and powdered sugar together in a small bowl to create a delightful syrup. -
Soak the Cake
Once the cake comes out of the oven, let it sit for 10 minutes in the pan, giving it a little rest. Poke holes all over the surface with a skewer and brush the warm syrup generously over the cake. Let it cool completely, and do marvel at your handiwork. -
Glaze It Up
Mix together the powdered sugar, lemon juice, and milk until smooth and delightful. Drizzle it over the cooled cake and let it set, like a sweet icing kiss.
How to serve Lemon Cake To Die For
Slice the cake generously and serve it with a pat of fresh butter or a dollop of whipped cream. It shines on its own, but feel free to serve it with fresh berries as the perfect companion.
How to store Lemon Cake To Die For
Store any leftovers in an airtight container at room temperature for up to three days. For longer preservation, wrap it in plastic wrap and place it in the refrigerator for up to a week. It also freezes beautifully—just wrap it in foil and place it in a freezer bag.
Tips to make Lemon Cake To Die For
- Ensure your raw ingredients are at room temperature for an even batter.
- Don’t rush the creaming of the butter and sugar; that’s where a lot of the magic happens.
- Use freshly squeezed lemon juice for the best flavor—trust me, your taste buds will thank you.
Variations
If you’re feeling a tad adventurous, consider adding poppy seeds to the batter for a delightful crunch, or swap out some of the all-purpose flour for almond flour for a nuttier taste.
FAQs
1. Can I use a different type of flour?
Yes, though all-purpose flour works best. You can try almond or gluten-free flour, but be sure to follow the specific measurements and instructions for those alternatives!
2. How can I make this cake more citrusy?
Add an additional tablespoon of lemon zest or switch up the fresh lemon juice with lime juice for a zing that tickles the palate!
3. Can I make this cake ahead of time?
Absolutely! This cake stays moist and flavorful for several days, so feel free to bake it a day or two in advance.
In the heart of every Southern kitchen, there lies a recipe that warms the soul and gathers family together. This Lemon Cake To Die For is more than just a sweet treat; it’s a thread that weaves our stories into cherished memories. So, gather around the table, share some slices, and let your loved ones know how much they mean to you. Happy baking, y’all!
Lemon Cake To Die For
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, followed by vanilla, lemon zest, and lemon juice until well combined.
- Gently add the flour mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
- Cover with foil if the top browns too quickly.
- Whisk the lemon juice and powdered sugar together in a small bowl to create a syrup.
- Let the cake sit for 10 minutes, poke holes on the surface, and brush warm syrup over the cake.
- Mix together the powdered sugar, lemon juice, and milk until smooth. Drizzle it over the cooled cake.