Zesty Lemon Cake
A delightful lemon cake bursting with fresh citrus flavor, perfect for any occasion. This moist cake is layered with a tangy lemon glaze, offering a refreshing dessert experience.
Prep time: 15 minutesCook time: 35 minutesServes: 12
Ingredients
1 cup unsalted butter
2 cups granulated sugar
3 large eggs
1 tablespoon lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F. Grease and flour a 9x13 inch baking pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the flour.
6. Stir in the lemon juice and vanilla extract until just combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Once cooled, drizzle a simple lemon glaze over the top for extra flavor.
Storage
Store the lemon cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
To reheat, place a slice of cake on a microwave-safe plate and warm in the microwave for 10-15 seconds.
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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.
