Zesty Lemon Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 12
★★★★★
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This Zesty Lemon Cake is the perfect balance of sweet and tangy, making it a bright addition to any dessert table. Its refreshing lemon flavor is ideal for spring and summer, but honestly, it's delicious year-round. With a simple glaze, this cake is both elegant and homey, just like a hug from your favorite person.

Ingredients for Zesty Lemon Cake

Butter acts as the rich, creamy base of the cake, lending moistness and that melt-in-your-mouth texture we all crave. Granulated sugar provides sweetness and helps to cream the butter to a fluffy consistency. Eggs add structure and stability, keeping the cake nice and tender.

Lemon zest is the secret to the vibrant lemon flavor, while all-purpose flour forms the backbone of the cake, giving it shape and substance. Baking powder and baking soda are the leavening agents that make the cake rise beautifully. Salt balances flavors, enhancing the sweetness and the lemon's brightness.

Buttermilk adds a slight tang and ensures a tender crumb, while fresh lemon juice gives the cake its signature tangy punch. Finally, vanilla extract rounds out the flavors with a touch of warmth.

Tips & Tricks

  • Use room temperature ingredients for a smoother batter.
  • If you don't have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
  • Zest the lemons before juicing to make the process easier.
  • Don't overmix the batter after adding the flour to avoid a dense cake.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream and fresh berries. For a more sophisticated touch, serve it with a scoop of lavender or vanilla bean ice cream. It's also delightful with a light dusting of powdered sugar if you wish to skip the glaze.

Frequently Asked Questions

Can I use a different pan size?
Yes, but you'll need to adjust the baking time. Keep an eye on it and use the toothpick test to check for doneness.
What if I don't have fresh lemons?
Bottled lemon juice can work in a pinch, but fresh lemons are recommended for the best flavor.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and then foil to keep it fresh for up to 3 months.

Zesty Lemon Cake Recipe Walkthrough

Start by preheating your oven to 350°F. This step is crucial to ensure the cake bakes evenly. While it's heating up, take a 9x13 inch baking pan and grease it lightly with butter or cooking spray. Dust it with a bit of flour to prevent sticking. Set it aside.

In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This typically takes about 3-5 minutes with an electric mixer. It's this step that incorporates air into the batter, helping the cake rise. Next, add the eggs one at a time, making sure to beat well after each addition. Stir in the lemon zest to infuse the batter with that fresh lemony aroma.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix ensures the leavening agents are distributed evenly throughout the batter. Gradually add these dry ingredients to your creamed mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. This alternating technique helps maintain the batter's smooth texture. Stir in the lemon juice and vanilla extract just until everything is combined.

Pour the batter into your prepared pan, using a spatula to smooth out the top. Pop it into the oven for 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, drizzle a simple lemon glaze over the top for an extra layer of flavor. It's the perfect finishing touch!

Why You'll Love This Recipe

  • Bright lemon flavor that's not overpowering.
  • Moist texture thanks to the perfect blend of ingredients.
  • Easy-to-follow recipe, great for both beginners and seasoned bakers.
  • Uses simple, everyday ingredients found in most kitchens.

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

Step-by-step 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.

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