Description
This simple lemon cake recipe is perfect for any occasion! Light, fluffy, and bursting with fresh citrus flavor, this homemade lemon loaf is topped with a glossy lemon glaze for an irresistible treat. It’s the perfect balance of sweet and tangy, sure to become a family favorite. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees a delicious lemon cake every time. The perfect cake to serve with tea or as a sweet snack. Try this moist lemon cake recipe, and you’ll never look back!
Ingredients
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1 ½ cups (190g) all-purpose flour
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1 ½ teaspoons (6g) baking powder
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1 tablespoon (6g) lemon zest
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½ teaspoon (2g) salt
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½ cup (115g) unsalted butter, room temperature
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1 cup (200g) granulated sugar
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2 large eggs
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1 teaspoon (5ml) vanilla extract
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2 tablespoons (30ml) fresh lemon juice
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½ cup (120ml) buttermilk (or substitute with milk + 1 ½ teaspoons lemon juice)
For the lemon syrup:
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¼ cup (60ml) lemon juice
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3 tablespoons (36g) powdered sugar
For the lemon glaze:
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1 cup (120g) powdered sugar, sifted
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1 ½ tablespoons (22ml) lemon juice
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1 tablespoon (15ml) milk
Instructions
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Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
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In a medium bowl, mix the flour, baking powder, salt, and lemon zest. Set aside.
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In a separate bowl, cream together the butter and sugar until light and fluffy. This should take about 4-5 minutes.
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Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon juice.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
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Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean with only a few moist crumbs.
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While the cake is baking, prepare the lemon syrup by heating the lemon juice and powdered sugar in a small saucepan. Stir until dissolved.
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When the cake is done, let it cool for 10 minutes in the pan. Then, remove it from the pan and brush the lemon syrup over the cake while it’s still warm. Let the cake cool completely.
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For the glaze, mix the powdered sugar, lemon juice, and milk in a small bowl. Drizzle over the cooled cake.
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Serve and enjoy your delicious homemade lemon cake!
Notes
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For a richer flavor, substitute buttermilk with whole milk or yogurt.
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You can also add a handful of poppy seeds to the batter for a lovely lemon poppy seed cake variation.
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This cake keeps well for up to 4 days at room temperature, covered with plastic wrap.
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For a fun twist, try adding fresh berries like blueberries or raspberries to the cake batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 306 kcal
- Sugar: 34g
- Sodium: 144mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 58mg
Keywords: Lemon cake, Moist lemon cake, Homemade lemon loaf, Easy lemon cake recipe, Lemon glaze, Fresh lemon cake, Lemon dessert