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–+ servings
A Lemon Cake

Deliciously Moist Lemon Cake: A Slice of Pure Sunshine

A delightful moist Lemon Cake that brings sunshine to your table with its zesty goodness.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1.5 tsp Baking powder Acts as a leavening agent.
  • 0.5 tsp Salt Can be omitted in strict low-sodium diets.
  • 0.5 cups Unsalted butter Can use margarine or plant-based butter for a dairy-free option.
  • 1 cups Granulated sugar Substitute with a granulated sugar alternative as desired.
  • 2 large Eggs Room temperature.
  • 1 tsp Pure vanilla extract Substitute with vanilla bean paste for a more intense taste.
  • 1 tbsp Lemon zest Fresh zest is essential for the best taste.
  • 2 tbsp Fresh lemon juice Fresh juice is preferred over bottled varieties.
  • 0.5 cups Buttermilk Substitute with a mixture of milk and lemon juice.
For the Syrup
  • 2 tbsp Fresh lemon juice Use freshly squeezed for the best taste.
  • 1 cups Powdered sugar Adjust amount for desired sweetness.
For the Glaze
  • 1 cups Powdered sugar A must for that glossy finish.
  • 2 tbsp Fresh lemon juice Fresh juice is recommended for optimal flavor.
  • 1-2 tbsp Milk Adjust based on desired thickness.

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • Parchment Paper
  • Spatula
  • Toothpick

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt until well combined.
  3. In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until pale and fluffy.
  4. Gradually add 2 large eggs, one at a time. Stir in 1 teaspoon of pure vanilla extract, 1 tablespoon of lemon zest, and 2 tablespoons of fresh lemon juice until combined.
  5. Slowly add the flour mixture and ½ cup of buttermilk in three alternating batches, mixing gently until just combined.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick comes out clean.
  7. Whisk together 2 tablespoons of fresh lemon juice and 1 cup of powdered sugar in a small bowl for syrup.
  8. Once the cake is baked, let it cool in the pan for 10 minutes, poke holes on top, and drizzle the syrup over it.
  9. Mix together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and 1-2 tablespoons of milk for the glaze. Drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 90mgSugar: 18gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

For best results, ensure all ingredients are at room temperature and use fresh lemons over bottled juice.

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