Lemon Cake Recipe

Mak Erot

3 min read

·

Apr 04, 2025

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Lemon Cake Recipe: A Zesty Delight

This recipe will guide you through making a delicious and moist lemon cake, perfect for any occasion. We'll focus on achieving that perfect balance of tart lemon flavor and sweet cake, ensuring a recipe that's both simple and impressive.

Ingredients You'll Need:

This recipe yields a classic 9-inch round cake. Feel free to adjust quantities for different sized pans.

For the Cake:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) fresh lemon juice
• 2 teaspoons lemon zest

For the Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions: Baking Your Zesty Masterpiece

Get Started:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents sticking and ensures a clean release.

Making the Cake Batter:

1. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
2. Creaming Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, leading to a lighter cake. Use an electric mixer for best results.
3. Adding Eggs: Beat in the eggs one at a time, mixing well after each addition.
4. Alternating Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
5. Lemon Flavor Boost: Stir in the lemon juice and lemon zest. The zest adds a wonderful aromatic dimension.

Baking the Cake:

1. Pour and Bake: Pour the batter into the prepared pan and spread evenly.
2. Oven Time: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Cooling and Glazing:

1. Cool Down: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
2. Glaze it Up: While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the lemon juice for desired consistency.
3. Glazing Magic: Once the cake is completely cool, pour the glaze over the top, letting it drizzle down the sides.

Tips for Lemon Cake Perfection:

• Room Temperature Ingredients: Using room temperature butter and eggs ensures proper emulsification and a smoother batter.
• Fresh is Best: Freshly squeezed lemon juice and zest provide the most vibrant flavor.
• Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix only until the ingredients are just combined.
• Check for Doneness: Use a toothpick or wooden skewer to check for doneness. If it comes out with moist crumbs, bake for a few more minutes.

Serving Suggestions:

This lemon cake is delightful on its own, but you can elevate it further with:

• A dollop of whipped cream
• Fresh berries
• A sprinkle of powdered sugar

Enjoy your homemade lemon cake! Let us know in the comments how yours turned out. Happy baking!