Description
This Simple Lemon Cake recipe offers a moist, flavorful loaf infused with fresh lemon zest and juice, complemented by a tangy lemon syrup and glaze. Perfect for dessert or a sweet snack, this cake combines classic baking techniques with bright citrus notes for a delightful treat.
Ingredients
Scale
Cake
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons (6g) baking powder
- 1 tablespoon (6g) lemon zest
- ½ teaspoon (2g) salt
- ½ cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (30ml) fresh lemon juice
- ½ cup (120ml) buttermilk (or substitute with milk + 1 ½ teaspoons lemon juice)
Lemon Syrup
- ¼ cup (60ml) lemon juice
- 3 tablespoons (36g) powdered sugar
Lemon Glaze
- 1 cup (120g) powdered sugar, sifted
- 1 ½ tablespoons (22ml) lemon juice
- 1 tablespoon (15ml) milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest until evenly combined. Set aside for later use.
- Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 4 to 5 minutes.
- Add Eggs and Flavors: Beat in the eggs one at a time, mixing well after each addition to ensure thorough incorporation. Then stir in the vanilla extract and fresh lemon juice for added aroma and tang.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Prepare Lemon Syrup: While the cake is baking, combine the lemon juice and powdered sugar in a small saucepan. Heat gently and stir until the sugar is completely dissolved, creating a syrup.
- Brush Syrup on Cake: Once the cake is done, allow it to cool in the pan for 10 minutes. Remove the cake from the pan and brush the warm lemon syrup evenly over the top while the cake is still warm to enhance moisture and flavor. Let the cake cool completely on a wire rack.
- Make and Drizzle Lemon Glaze: In a small bowl, whisk together the sifted powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled cake for a sweet and tangy finishing touch.
Notes
- You can substitute buttermilk with milk plus 1 ½ teaspoons lemon juice if desired.
- Ensure not to overmix the batter after adding the dry ingredients to maintain a tender crumb.
- The lemon syrup enhances moisture and intensifies the lemon flavor, so don’t skip this step.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- For a stronger lemon flavor, increase the lemon zest slightly, but avoid too much to prevent bitterness.
