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A Lemon Cake To Die For Recipe

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3.9 from 77 reviews

  • Author: Sophia
  • Total Time: 1 hour 10 minutes
  • Yield: 1 (9x5-inch) loaf cake, serves 8-10

Description

This vibrant Lemon Cake To Die For is a moist and flavorful loaf cake bursting with fresh lemon zest and juice. Topped with a tangy lemon glaze and soaked with a sweet lemon syrup, this cake combines bright citrus notes and a tender crumb perfect for any occasion or afternoon tea.

Ingredients

For the Cake:

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest (about 2 lemons)
  • 2 tbsp fresh lemon juice
  • ½ cup (120ml) buttermilk

For the Syrup:

  • ¼ cup fresh lemon juice
  • 3 tbsp powdered sugar

For the Glaze:

  • 1 cup powdered sugar, sifted
  • 1 ½ tbsp fresh lemon juice
  • 1 tbsp milk (any kind)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is pale and fluffy, about 3 minutes. This step incorporates air and helps create a light cake texture.
  4. Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the pure vanilla extract, freshly grated lemon zest, and fresh lemon juice. Mix thoroughly to combine all flavors evenly.
  5. Alternate Wet and Dry: Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently just until combined to avoid overmixing, which can make the cake dense.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the cake top browns too quickly, loosely cover it with foil halfway through baking to prevent over-browning.
  7. Make Syrup: While the cake bakes, whisk together the fresh lemon juice and powdered sugar in a small bowl until smooth to create the syrup.
  8. Soak the Cake: Once baked, allow the cake to rest in the pan for 10 minutes. Use a skewer to poke holes all over the warm cake, then brush the lemon syrup evenly across the top and sides. This will infuse the cake with extra moisture and lemon flavor. Allow the cake to cool completely in the pan.
  9. Glaze It Up: Mix the sifted powdered sugar, fresh lemon juice, and milk until smooth to form the glaze. Drizzle this glaze over the cooled cake and let it set before serving.

Notes

  • Room temperature ingredients ensure a smooth and even batter texture.
  • Do not overmix the batter to prevent a dense cake texture.
  • Use only fresh lemons for zest and juice as bottled lemon juice lacks the vibrant freshness essential for this cake’s flavor.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/a-lemon-cake-to-die-for-recipe/