Description
A moist and flavorful lemon cake recipe bursting with fresh lemon zest and tangy lemon juice. Perfect for any occasion, from casual breakfasts to festive gatherings, this cake is a must-try for lemon lovers. Complete with a creamy lemon buttercream frosting and a tangy lemon glaze, it’s better than Starbucks’ Lemon Loaf.
Ingredients
|
Ingredient |
Quantity |
|
Cake Flour |
3 cups |
|
Baking Powder |
2 tsp |
|
Baking Soda |
1/2 tsp |
|
Salt |
1/2 tsp |
|
Unsalted Butter |
1 cup |
|
Granulated Sugar |
2 cups |
|
Lemon Zest |
1 tbsp |
|
Eggs |
2 eggs + 2 egg whites |
|
Fresh Lemon Juice |
1/3 cup |
|
Buttermilk |
1 cup |
Lemon Syrup
- Fresh Lemon Juice: 1/4 cup
- Powdered Sugar: 1/4 cup
Lemon Glaze
- Powdered Sugar: 1/2 cup
- Lemon Juice: 1 tbsp
- Milk: as needed
Instructions
- Preheat your oven to 350°F (177°C). Grease and flour your choice of baking pans (two 9-inch round pans, a 9×13-inch sheet pan, or a 9×5-inch loaf pan).
- In a medium bowl, whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream unsalted butter and granulated sugar until light and fluffy. Beat in the eggs and egg whites, one at a time.
- Add fresh lemon juice, buttermilk, and lemon zest to the wet mixture. Mix until combined.
- Gradually fold in the dry ingredients. Avoid overmixing to keep the batter light.
- Pour the batter into the prepared pans and bake for 32–35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the lemon syrup by simmering lemon juice and powdered sugar for 25 minutes. Brush the warm cakes with the syrup for added flavor.
- Allow the cakes to cool completely on a wire rack before glazing.
- For the glaze, mix powdered sugar and lemon juice, adding milk as needed for consistency. Pour over the cooled cake and let it set before serving.
Notes
- Rub lemon zest into the sugar to release its oils and enhance the citrus flavor.
- For maximum freshness, use freshly squeezed lemon juice.
Store at room temperature for up to 4 days, refrigerate for 10 days, or freeze un-iced cake slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~350 kcal
- Sugar: ~28g
- Sodium: ~180mg
- Fat: ~15g
- Saturated Fat: ~9g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~48g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~60mg