Lemon Cake To Die For

Ingredients
For the Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/3 cup fresh lemon juice (about 2–3 lemons)
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• Zest of 1 lemon

For the Lemon Frosting (Optional)

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Preparation

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

• In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy (about 3–4 minutes).

Step 4: Add Eggs and Lemon Flavor

• Beat in the eggs, one at a time, mixing well after each addition.
• Add the lemon juice, lemon zest, and vanilla extract, and mix until combined.

Step 5: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
• Mix just until combined; do not overmix.

Step 6: Bake the Cake

• Pour the batter into the prepared pan(s) and spread evenly.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan.

Step 7: Make the Lemon Glaze

• In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
• Drizzle the glaze over the cooled cake.

Step 8: Optional Frosting

• To make the frosting, beat the softened butter until creamy.
• Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until smooth and fluffy.
• Spread or pipe the frosting onto the cake if desired.

Tips for Success

• Zest First: Zest your lemons before juicing for ease.
• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter.
• Extra Lemon Flavor: Add a teaspoon of lemon extract for an even more intense citrus punch.

Variations

• Berry Twist: Add fresh blueberries or raspberries to the batter for a fruity touch.
• Lemon Loaf: Bake the batter in two loaf pans for a lemon bread variation.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Why You’ll Love This Lemon Cake

• Bright and Tangy: A refreshing citrus flavor that’s perfect for any occasion.
• Soft and Moist: The buttermilk ensures a tender crumb.
• Versatile Treat: Great for brunch, dessert, or tea time.

Enjoy this irresistible Lemon Cake! 🍋🍰