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Lemon Cake To Die For

A light and refreshing lemon cake that evokes memories of summer days, perfect for celebrations or a sweet afternoon treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Sifted
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened Bring to room temperature
  • 1 cup granulated sugar
  • 2 large eggs Room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest About 2 lemons
  • 2 tbsp fresh lemon juice
  • 0.5 cup buttermilk
For the Syrup
  • 0.25 cup fresh lemon juice
  • 3 tbsp powdered sugar
For the Glaze
  • 1 cup powdered sugar
  • 1.5 tbsp fresh lemon juice
  • 1 tbsp milk Any kind

Method
 

Preheat and Prep
  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
  1. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
Add Eggs and Flavor
  1. Beat in the eggs one at a time, followed by vanilla, lemon zest, and lemon juice until well combined.
Alternate Wet and Dry
  1. Gently add the flour mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
  2. Cover with foil if the top browns too quickly.
Make Syrup
  1. Whisk the lemon juice and powdered sugar together in a small bowl to create a syrup.
Soak the Cake
  1. Let the cake sit for 10 minutes, poke holes on the surface, and brush warm syrup over the cake.
Glaze It Up
  1. Mix together the powdered sugar, lemon juice, and milk until smooth. Drizzle it over the cooled cake.

Notes

Ensure all ingredients are at room temperature for an even batter. Use freshly squeezed lemon juice for the best flavor. Leftovers can be stored for up to three days at room temperature or longer in the refrigerator.