Description
A zesty and moist lemon cake with a tangy lemon syrup soak and a smooth lemon glaze, perfect for a refreshing dessert or afternoon treat. This cake balances bright citrus flavors with a tender crumb, making it an irresistible lemon lover's delight.
Ingredients
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (about 2 lemons)
- 2 tbsp fresh lemon juice
- ½ cup (120ml) buttermilk
Lemon Syrup
- ¼ cup fresh lemon juice
- 3 tbsp powdered sugar
Lemon Glaze
- 1 cup powdered sugar, sifted
- 1 ½ tbsp fresh lemon juice
- 1 tbsp milk (any kind)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes pale and fluffy, which usually takes about 3 minutes. This step is crucial for a light texture.
- Add Eggs and Flavor: Beat in the eggs one at a time to ensure they incorporate fully. Then add the pure vanilla extract, lemon zest, and fresh lemon juice. Mix thoroughly to combine all flavors.
- Alternate Wet and Dry Ingredients: Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the flour. Mix each addition just until combined to avoid overmixing and ensure a tender crumb.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. If the cake top browns too quickly, cover loosely with aluminum foil halfway through baking.
- Make Syrup: While the cake bakes, whisk together the lemon juice and powdered sugar in a small bowl to create a simple lemon syrup.
- Soak the Cake: Once baked, allow the cake to sit in the pan for 10 minutes. Then, poke holes all over the warm cake using a skewer and brush the lemon syrup over the surface so that it soaks in and infuses moist lemon flavor. Let the cake cool completely in the pan.
- Glaze It Up: To finish, mix powdered sugar, fresh lemon juice, and milk until smooth to make a lemon glaze. Drizzle the glaze over the cooled cake and allow it to set before serving.
Notes
- Make sure your eggs are at room temperature for better incorporation and a lighter cake.
- To prevent the cake top from burning, check halfway through baking and cover with foil if necessary.
- Using fresh lemon zest and juice ensures bright, natural lemon flavor; avoid bottled lemon juice for best results.
- The cake improves in flavor if allowed to rest for a few hours or overnight, allowing the syrup and glaze to fully meld.
- You can substitute buttermilk with milk and 1 tsp of vinegar or lemon juice to create a similar effect.
