Lemon Cake Recipe From Scratch: A Zesty Delight
Are you ready to bake a lemon cake that's so incredibly delicious, it'll make your taste buds sing? This recipe, made entirely from scratch, will guide you through creating a moist, zesty, and utterly irresistible lemon cake. Forget boxed mixes; this is the real deal. Let's get started!
Ingredients You'll Need:
This recipe uses simple, readily available ingredients. Make sure you have these on hand before you begin:
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
- 4 large eggs
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons lemon zest
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
Step-by-Step Baking Instructions:
Follow these steps carefully to ensure a perfectly baked lemon cake:
1. Preparing the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution throughout the batter, preventing lumps and ensuring a light texture.
2. Creaming the Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender crumb. Use an electric mixer for best results. Creaming incorporates air, leading to a lighter cake.
3. Adding Eggs:
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
4. Combining Wet and Dry Ingredients:
- In a separate bowl, whisk together the buttermilk and lemon juice. This step activates the baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
5. Incorporating Lemon Zest:
- Gently fold in the lemon zest. This adds a burst of fresh lemon flavor to your cake.
6. Baking the Cake:
- Pour the batter into a greased and floured 9x13 inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cooling and Glazing:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
- Once the cake is completely cool, pour the glaze over the top, letting it drizzle down the sides.
Tips for Lemon Cake Success:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
- Don't overmix: Overmixing develops gluten, leading to a tough cake. Mix until just combined.
- Fresh lemons are best: Using fresh lemon juice and zest will give your cake the most vibrant lemon flavor.
- Test for doneness: Use a wooden skewer or toothpick to check if the cake is baked through.
This homemade lemon cake recipe is perfect for any occasion, from a casual weeknight dessert to a special celebration. Enjoy the delightful aroma and the zesty, moist crumb of this delightful treat! Remember to share your baking experience with us – happy baking!
