Classic Lemon Cake
Discover the zesty delight of our Classic Lemon Cake, a perfect balance of tangy lemon and sweet cake. Ideal for desserts and tea-time indulgences, this recipe is simple, quick, and absolutely mouth-watering.
Prep time: 15 minutesCook time: 35 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon juice and zest.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture.
7. Stir in the vanilla extract.
8. Pour the batter into the prepared baking pan and smooth the top.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the glaze by mixing the powdered sugar and lemon juice until smooth.
11. Let the cake cool for 10 minutes, then drizzle the glaze over the warm cake.
12. Allow to cool completely before serving.
Storage
Store the lemon cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Reheating
To reheat, warm slices in the microwave for 10-15 seconds until just warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
