Description
This Moist Lemon Cake is a bright and tangy dessert that combines the zestiness of fresh lemons with a tender, buttery crumb. Perfectly balanced with a luscious lemon syrup glaze and a smooth lemon icing topping, this cake is ideal for any occasion where you want a refreshing and delightful treat. Simple to make and irresistible to eat, it’s a true crowd-pleaser.
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 substitution below)
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 thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the unsalted butter and granulated sugar on medium-high speed for about 4 to 6 minutes until the mixture is pale and fluffy. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Flavorings: With the mixer on low speed, incorporate the eggs one at a time to prevent curdling. Next, add the vanilla bean paste and 2 tablespoons of lemon juice. Increase speed back to medium-high and mix until fully combined.
- Incorporate Dry and Wet Ingredients Alternately: Still on low speed, add one-third of the dry flour mixture and mix until nearly combined. Then add half of the buttermilk and mix just until combined. Repeat the sequence with another third of the flour mixture, the remaining buttermilk, and finish with the last third of flour. Overmixing should be avoided to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Oven temperatures vary, so check carefully starting at 45 minutes.
- Prepare Lemon Syrup and Cool: While the cake bakes, mix ¼ cup lemon juice and 3 tablespoons powdered sugar to create the lemon syrup. Once baked, let the cake cool for about 15 minutes in the pan. Then carefully invert it onto a cooling rack and brush the warm cake generously with the lemon syrup. Let it cool completely.
- Make the Lemon Icing and Finish: Combine 1 cup sifted powdered sugar, 1 ½ tablespoons lemon juice, and 1 tablespoon milk, starting with the 1 tablespoon lemon juice and milk and adding the rest of the lemon juice little by little. The icing should be thick yet pourable. Drizzle the icing over the cooled cake and allow it to set before serving.
Notes
- Buttermilk substitution: Mix ½ cup milk with 1 ½ teaspoons white vinegar or lemon juice. Let sit for 5 minutes before using.
- Ensure eggs and butter are at room temperature to achieve a smooth batter.
- Do not overmix batter once the flour is added to keep the cake tender.
- Use fresh lemons for best flavor in zest, juice, syrup, and icing.
- The lemon syrup keeps the cake moist and adds an extra burst of citrus flavor.
- Loaf pans vary in size; baking time may change slightly depending on the pan dimensions.
- Allow icing to fully set before slicing for a neat presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
