Lemon Cake Recipe

When it comes to desserts that are both indulgent and refreshing, lemon cake Recipe stands out as a timeless favorite. The perfect balance of tart and sweet flavors, coupled with a soft and moist texture, makes lemon cake Recipe a crowd-pleaser for any occasion. Whether you’re hosting a dinner party, celebrating a milestone, or simply craving a comforting treat, this dessert is a versatile option that never fails to impress.

This recipe is designed to help you create a classic lemon cake that’s easy to make yet delivers gourmet results. With simple ingredients and straightforward instructions, even beginner bakers can achieve success. Plus, it’s easy to customize the recipe to suit dietary preferences or add unique twists, like a lemon glaze or fresh fruit toppings. Ready to bake your own citrusy masterpiece? Let’s get started.

• Preparation: 20 minutes
• Baking: 40 minutes
• Cooling: 1 hour
• Total Time: 2 hours

Ingredients

For the Cake:

• All-Purpose Flour (2 ½ cups, ~310g)
  Calories: ~1,200 calories
• Granulated Sugar (1 ¾ cups, ~350g)
  Calories: ~1,400 calories
• Unsalted Butter (1 cup, ~225g, softened)
  Calories: ~1,600 calories
• Eggs (4 large)
  Calories: ~280 calories
• Lemon Juice (1/3 cup, freshly squeezed)
  Calories: ~20 calories
• Lemon Zest (1 tablespoon)
  Calories: 0 calories
• Buttermilk (1 cup, ~240ml)
  Calories: ~150 calories
• Baking Powder (2 teaspoons)
  Calories: 0 calories
• Baking Soda (1/2 teaspoon)
  Calories: 0 calories
• Salt (1/2 teaspoon)
  Calories: 0 calories
• Vanilla Extract (1 teaspoon)
  Calories: ~12 calories

For the Lemon Glaze:

• Powdered Sugar (1 cup, ~120g)
  Calories: ~480 calories
• Lemon Juice (2 tablespoons)
  Calories: ~10 calories
• Lemon Zest (1 teaspoon)
  Calories: 0 calories

1. Prepare the Ingredients

• Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Make the Cake Batter

• Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
• Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
• Incorporate Lemon and Vanilla: Mix in the lemon juice, lemon zest, and vanilla extract.
• Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

3. Bake the Cake

• Transfer Batter: Pour the batter into the prepared cake pan, spreading it evenly.
• Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

4. Prepare the Lemon Glaze

• Mix Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
• Adjust Consistency: If the glaze is too thick, add a teaspoon of lemon juice at a time until it reaches your desired consistency.

5. Assemble and Serve

• Glaze the Cake: Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to run down the sides for a rustic look.
• Decorate (Optional): Garnish with lemon slices, edible flowers, or fresh berries for an elegant touch.
• Serve: Slice and enjoy your homemade lemon cake!

• All-Purpose Flour: ~1,200 calories
• Granulated Sugar: ~1,400 calories
• Unsalted Butter: ~1,600 calories
• Eggs: ~280 calories
• Lemon Juice and Zest: ~30 calories
• Buttermilk: ~150 calories
• Powdered Sugar: ~480 calories
• Other Ingredients: ~12 calories
  Total Calories: ~5,152 calories (serves 12, ~429 calories per serving)

Why This Recipe Works

• Balanced Flavor: The tanginess of fresh lemon juice and zest perfectly complements the sweetness of the cake.
• Moist Texture: Buttermilk and butter ensure the cake is soft and tender.
• Simple Preparation: With minimal steps and common ingredients, this recipe is accessible to bakers of all skill levels.
• Customizable: Add poppy seeds, a cream cheese frosting, or a layer of lemon curd for a unique twist.

FAQs related to Lemon Cake

1. Can I use bottled lemon juice?

While fresh lemon juice is recommended for its bright flavor, bottled lemon juice can be used in a pinch. Opt for a high-quality brand without added preservatives.

2. How do I store the lemon cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

3. Can I make this recipe dairy-free?

Yes, substitute the butter with vegan butter or coconut oil, and replace the buttermilk with almond milk mixed with a tablespoon of lemon juice.

4. What if I don’t have a round cake pan?

You can use a square pan, loaf pan, or even make cupcakes. Adjust the baking time accordingly.

5. Can I freeze lemon cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months. Thaw in the refrigerator overnight before serving.

6. How can I make the cake fluffier?

Ensure your butter is at room temperature and cream it thoroughly with the sugar to incorporate air. Avoid overmixing once the flour is added.