Lemon Cake

If you’re a fan of citrus desserts, there’s nothing quite like a moist and flavorful lemon cake to brighten your day. With its vibrant flavor and refreshing aroma, this cake is perfect for any occasion—from afternoon tea to a celebratory dessert.

Ingredients for Lemon Cake

To create a soft and tangy lemon cake, gather these simple ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest (from 2 lemons)
• ½ cup fresh lemon juice
• 1 teaspoon vanilla extract
• ¾ cup buttermilk

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Lemon zest for garnish (optional)

Instructions

this recipe

1. Preheat and Prepare
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
   Using a hand or stand mixer, beat the butter and sugar together until light and fluffy. This step is crucial for a soft cake texture.
4. Add Wet Ingredients
   Gradually beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
5. Combine Wet and Dry Mixtures
   Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—avoid overmixing.
6. Bake the Cake
   Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack.
7. Prepare the Glaze
   Whisk powdered sugar with lemon juice until smooth. Adjust the thickness by adding more powdered sugar or juice as needed.
8. Glaze and Decorate
   Once the cake is fully cooled, drizzle the glaze over the top, allowing it to cascade down the sides. Garnish with lemon zest for a pop of color.

Tips for Success

• Room-Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
• Extra Lemon Flavor: Add a few drops of lemon extract for an intense citrus kick.
• Prevent Overbaking: Check the cake a few minutes before the suggested time to avoid drying it out.

Serving and Storage

• Serving: Serve your lemon cake as-is or with a dollop of whipped cream. It pairs beautifully with tea or coffee.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. The cake can also be frozen for up to 3 months—just thaw and glaze before serving.

Why Lemon Cake Stands Out

This lemon cake recipe is a showstopper because of its simplicity and versatility. The bright citrus notes appeal to everyone, and the buttery, tender crumb makes it irresistible. Whether for a casual gathering or a formal celebration, this cake is bound to leave a lasting impression.

Serving and Storage Tips for Lemon Cake

Serving Tips

1. Add a Tangy Topping: Serve slices with a dollop of whipped cream or a spoonful of lemon curd for an extra citrusy touch.
2. Pair with Beverages: Complement the zesty flavors with a hot cup of Earl Grey tea, a chilled glass of lemonade, or your favorite coffee.
3. Special Occasion Plating: Dust the cake with powdered sugar or add fresh berries like raspberries or blueberries for a stunning presentation.
4. Warm it Up: For a comforting treat, slightly warm a slice in the microwave for 10 seconds and enjoy with a scoop of vanilla ice cream.

Storage Tips

1. Room Temperature: Store the lemon cake in an airtight container at room temperature for up to 2 days. Ensure it’s kept in a cool, dry place.
2. Refrigeration: If you live in a warm climate or want to extend freshness, refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
3. Freezing:
   • Wrap individual slices or the whole cake (unglazed) tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag.
   • Freeze for up to 3 months.
   • When ready to enjoy, thaw the cake in the refrigerator overnight and glaze before serving.

1. Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides the best flavor and aroma, you can use bottled lemon juice in a pinch. However, ensure it’s 100% pure lemon juice without added preservatives or sugar for the best results.

2. What can I use as a substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

3. How can I make my lemon cake more moist?

To enhance the cake’s moisture, ensure you don’t overmix the batter, and avoid overbaking. Adding a simple lemon syrup (made by boiling equal parts lemon juice and sugar) to brush over the cake after baking can also help retain moisture and boost flavor.

4. Can I make this lemon cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum. Make sure it’s a 1:1 substitute for the best texture and consistency.

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