A moist, tangy lemon cake with a zesty glaze that adds the perfect amount of sweetness. This easy-to-make cake is bursting with fresh lemon flavor, making it a delightful treat for any occasion.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest (from about 2 lemons)
- ¼ cup freshly squeezed lemon juice
- ½ cup buttermilk (or milk with 1 tsp lemon juice mixed in)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest (optional, for extra tang)
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
- Add lemon flavor: Mix in the lemon zest and lemon juice until well incorporated.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Prepare the glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice to make a smooth glaze. Adjust the lemon juice for desired consistency. For extra tang, add lemon zest to the glaze.
- Glaze the cake: Once the cake is completely cooled, drizzle the lemon glaze over the top. Let it set for about 15 minutes before slicing and serving.