Description
This Moist Lemon Cake recipe delivers a tender and flavorful dessert with bright citrus notes. Made with fresh lemon juice and zest, along with a rich buttermilk batter, this loaf cake is topped with a tangy lemon syrup and smooth lemon glaze for a perfectly balanced sweet and tart finish. Ideal for any occasion, it offers a delightful lemon burst in every bite.
Ingredients
Cake Batter
- 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 (or substitute with ½ cup milk + 1 tsp lemon juice, let sit 5 minutes)
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 ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or an electric mixer, beat the softened butter and granulated sugar on medium-high speed until the combination is pale and fluffy, about 4 to 6 minutes. Scrape down the bowl sides as needed for even mixing.
- Add Eggs and Flavorings: Reduce the mixer speed to low and add the eggs one at a time, mixing gently after each. Then, beat in the vanilla bean paste and 2 tablespoons of lemon juice. Increase the speed to medium-high and mix until everything is well combined.
- Incorporate Dry and Wet Ingredients: With the mixer on low, add about one-third of the flour mixture and mix until nearly combined. Then add half of the buttermilk, mixing just until combined. Repeat this process: another third of flour, the remaining buttermilk, and finally the last third of the flour. Beat only until just incorporated to keep the batter tender.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45 to 55 minutes or until the cake is golden brown and a toothpick inserted into the center comes out mostly clean with only a few moist crumbs. Baking time may vary, so watch closely near the end.
- Prepare Lemon Syrup and Cool: While the cake bakes, stir together ¼ cup lemon juice and 3 tablespoons powdered sugar to make the lemon syrup. Once baked, allow the cake to cool in the pan for about 15 minutes. Then invert it onto a cooling rack and brush the syrup evenly over the warm cake. Let the cake cool completely.
- Make and Add Icing: In a bowl, combine the sifted powdered sugar, 1 ½ tablespoons lemon juice, and 1 tablespoon milk. Start by mixing the lemon juice and milk with the sugar and add the remaining lemon juice as needed to get a thick, pourable glaze that is not runny. Pour the icing over the cooled cake and let it set before slicing and serving.
Notes
- You can substitute buttermilk with milk plus lemon juice (allow it to sit for 5 minutes before use) if buttermilk isn’t available.
- Room temperature ingredients are essential for a smooth, well-emulsified batter.
- Check the cake early and often starting at 45 minutes to avoid overbaking, as ovens vary.
- Use fresh lemon juice and zest for the brightest flavor.
- For an extra lemony punch, add a teaspoon of lemon extract to the batter or glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
