Description
This simple lemon cake recipe delivers a moist and flavorful dessert bursting with fresh lemon zest and juice. Featuring a tender crumb balanced by a tangy lemon syrup and a sweet lemon glaze, this loaf cake is perfect for any occasion. Easy to prepare with common pantry ingredients, it bakes to golden perfection in under an hour.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons (6g) baking powder
- 1 tablespoon (6g) lemon zest
- ½ teaspoon (2g) salt
Wet Ingredients
- ½ cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (30ml) fresh lemon juice
- ½ cup (120ml) buttermilk (or substitute with milk + 1 ½ teaspoons lemon juice)
Lemon Syrup
- ¼ cup (60ml) lemon juice
- 3 tablespoons (36g) powdered sugar
Lemon Glaze
- 1 cup (120g) powdered sugar, sifted
- 1 ½ tablespoons (22ml) lemon juice
- 1 tablespoon (15ml) milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest. Set this mixture aside.
- Cream Butter and Sugar: In a separate large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, which takes about 4-5 minutes using a mixer.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and fresh lemon juice for a burst of citrus flavor.
- Alternate Dry and Wet Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Prepare Lemon Syrup: While the cake bakes, heat the lemon juice and powdered sugar in a small saucepan over low heat. Stir until the sugar dissolves completely to make a syrup.
- Brush Syrup and Cool: When the cake is done baking, let it cool in the pan for 10 minutes. Then, remove the cake from the pan and brush the lemon syrup evenly over it while still warm. Allow the cake to cool completely on a wire rack.
- Make and Apply Glaze: In a small bowl, whisk together the sifted powdered sugar, lemon juice, and milk until smooth. Drizzle this lemon glaze over the cooled cake for a sweet finishing touch.
Notes
- Substitute buttermilk by adding 1 ½ teaspoons lemon juice to ½ cup milk; let sit for 5 minutes before using.
- Use fresh lemon zest and juice for the best lemon flavor.
- Ensure not to overmix the batter to keep the cake tender.
- The lemon syrup adds moisture and extra tanginess to the cake.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest to the batter.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
