This Classic Lemon Cake is the perfect blend of tangy lemon flavor and sweet, tender cake. It's a delightful treat for any occasion, bringing a burst of sunshine to your dessert table. With a simple lemon glaze, it's both refreshing and satisfying.
Butter gives the cake a rich flavor and tender texture. Use unsalted to control the saltiness.
Granulated sugar sweetens the cake and helps create a light, fluffy texture when creamed with butter.
Eggs provide structure and moisture, helping the cake rise and stay soft.
Freshly squeezed lemon juice and lemon zest are the stars, infusing the cake with natural lemony goodness.
All-purpose flour forms the base, giving the cake its body and structure.
Baking soda is the leavening agent, ensuring the cake rises perfectly.
Salt enhances the overall flavor, balancing the sweetness and acidity.
Buttermilk adds moisture and a slight tang, complementing the lemon beautifully.
Vanilla extract rounds out the flavors, adding depth and warmth.
Powdered sugar and lemon juice make a simple yet delicious glaze that ties everything together.
This lemon cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more elegant presentation, serve with fresh berries or a mint sprig. It's a delightful finish to a casual brunch or a formal dinner party.
Start by preheating your oven to 350°F (175°C). While that's heating up, grab a 9x13 inch baking pan and grease it well. This will prevent the cake from sticking and make cleanup a breeze.
In a large bowl, cream together the softened butter and sugar using an electric mixer until the mixture turns light and fluffy. This should take about 3-4 minutes. The air you incorporate here will help make a fluffy cake.
Add the eggs one at a time, mixing well after each addition. This ensures they are fully integrated and helps maintain the airy texture you’re aiming for.
Next, stir in the freshly squeezed lemon juice and the zest. This will add a beautiful citrus fragrance and flavor to your batter.
In another bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed throughout the flour.
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the flour mixture. This method helps keep the batter smooth and prevents overmixing.
Stir in the vanilla extract for a touch of warmth and depth. Once everything is well combined, pour the batter into your prepared baking pan and smooth the top with a spatula.
Place the pan in your preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
While the cake is baking, prepare your glaze. Mix the powdered sugar with lemon juice until smooth. This glaze will add an extra zing to each bite.
Once baked, let the cake cool in the pan for about 10 minutes. Then, drizzle the glaze over the warm cake, allowing it to soak in. Let it cool completely before slicing and serving.
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