Description
This Moist Lemon Cake recipe delivers a tender, flavorful loaf infused with fresh lemon zest and juice, perfectly balanced with a sweet lemon glaze. Ideal for a bright dessert or afternoon treat, this cake is easy to make and yields a delightful burst of citrus in every bite.
Ingredients
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 Tbsp lemon zest
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla bean paste
- 2 Tbsp lemon juice (about ½ lemon)
- ½ cup buttermilk (see note for substitution)
Lemon Syrup
- ¼ cup lemon juice (about 1 lemon)
- 3 Tbsp powdered sugar
Lemon Icing
- 1 cup powdered sugar, sifted
- 1 ½ Tbsp lemon juice
- 1 Tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or an electric mixer, cream the unsalted butter and granulated sugar at medium-high speed until the mixture is pale and fluffy, about 4 to 6 minutes. Scrape down the bowl sides to ensure even mixing.
- Add Eggs and Flavorings: With the mixer on low speed, add the eggs one at a time, incorporating each fully before adding the next. Then beat in the vanilla bean paste and 2 tablespoons of lemon juice. Increase speed to medium-high and mix until fully combined.
- Alternate Adding Dry Ingredients and Buttermilk: Lower the mixer speed and add about one-third of the flour mixture, mixing until nearly combined. Then add half of the buttermilk and mix until just combined. Repeat the process with another third of the flour mixture, the remaining buttermilk, and finish with the last third of the flour, mixing only until just incorporated to avoid overmixing.
- Bake the Cake: Scrape the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 45 to 55 minutes until the cake turns golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Prepare Lemon Syrup and Cool: Let the cake cool in the pan for about 15 minutes. Meanwhile, combine the lemon juice and powdered sugar to make the lemon syrup. Invert the cake onto a cooling rack, then brush the syrup over the warm cake, allowing it to soak in. Let the cake cool completely.
- Make and Apply Icing: Once the cake is fully cooled, whisk together the sifted powdered sugar, lemon juice, and milk to create a thick, pourable icing. Start by mixing 1 tablespoon lemon juice and milk and add the remaining lemon juice as needed to reach the ideal consistency. Pour the icing evenly over the cake and allow it to dry before slicing and serving.
Notes
- Substitute for buttermilk: Combine ½ cup milk with 1 tablespoon lemon juice or white vinegar; let sit for 5 minutes before using.
- The loaf pan size can affect baking time. A smaller pan (8×4-inch) may require slightly longer baking.
- For best results, use room temperature ingredients to ensure proper mixing and cake texture.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The lemon glaze adds an extra tang but can be omitted for a less sweet option.
