A Lemon Cake To Die For

Imagine biting into a slice of moist, tender lemon cake that dances on your palate with zesty brightness. This Lemon Cake To Die For is not just a treat, it’s an experience that pairs perfectly with a cup of tea or coffee. The standout flavor of fresh lemons combined with a fluffy texture creates a warm, inviting aroma that envelops your kitchen as it bakes. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, this delightful cake is sure to impress friends and family alike. With its refreshing taste, it’s also an ideal dessert for summer gatherings or a cozy winter evening.

Ingredients

• 1 ½ cups all-purpose flour: The foundation of the cake, providing structure and softness.
• 1 ½ tsp baking powder: This leavening agent helps the cake rise for a light texture.
• ½ tsp salt: Balances the sweetness and enhances the flavor of the lemons.
• ½ cup unsalted butter, softened: Adds richness and moisture to the cake.
• 1 cup granulated sugar: Sweetens the cake and helps create a fluffy texture.
• 2 large eggs, room temperature: Binds the ingredients together and contributes to the cake’s structure.
• 1 tsp pure vanilla extract: Adds an aromatic depth of flavor.
• 1 tbsp lemon zest (about 2 lemons): Intensifies the lemon flavor for a bright and fragrant cake.
• 2 tbsp fresh lemon juice: Adds moisture and a tangy flavor.
• ½ cup buttermilk: Ensures a tender crumb and a slight tanginess.
• ¼ cup fresh lemon juice (for soaking): Infuses extra lemon flavor into the cake after baking.
• 3 tbsp powdered sugar (for soaking): Sweetens the soaking syrup for added moisture.
• 1 cup powdered sugar (for glaze): Creates a sweet, glossy finish.
• 1 ½ tbsp fresh lemon juice (for glaze): Enhances the glaze’s flavor.
• 1 tbsp milk (any kind): Helps achieve a smooth glaze consistency.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to combine the dry ingredients.
3. In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes. This step is crucial for a light texture.
4. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until the mixture is smooth.
5. Gradually add the flour mixture in three parts, alternating with the buttermilk. Start and end with the flour, mixing until just combined. Do not overmix to keep the cake tender.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. For the soaking syrup, whisk together the ¼ cup lemon juice and 3 tablespoons powdered sugar until blended.
8. Once the cake is baked, let it sit for 10 minutes. Poke holes in the top and brush with the warm lemon syrup to infuse extra flavor. Allow the cake to cool completely in the pan.
9. For the glaze, mix 1 cup powdered sugar, 1 ½ tablespoons lemon juice, and 1 tablespoon milk until smooth. Drizzle over the cooled cake and let it set.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10-80 minutes
• Servings: 8 to 10 slices
• Calories (approximate): 290 per slice

Tips, Storage & Variations

• Tips: Make sure your butter is softened for easier mixing. Room temperature eggs will blend better into the batter.
• Storage: Store the covered cake at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw at room temperature before serving.
• Variations: Add more lemon zest for an extra citrus punch or incorporate poppy seeds for a beautiful texture and flavor twist.

FAQ Section

1. Can I use a different type of flour?
Yes, you can substitute with gluten-free all-purpose flour, but the texture may vary.

2. What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

3. How can I store leftover lemon cake?
Keep the cake covered at room temperature or in the fridge to maintain freshness.

4. Can I make this cake in advance?
Absolutely! The flavors can meld beautifully when made a day ahead, and it will taste even better.

5. How do I prevent the cake from sticking to the pan?
Greasing the pan and lining it with parchment paper will help ensure easy removal.

6. Can I add fruit or nuts to the recipe?
Yes, you can mix in blueberries or chopped nuts for added texture and flavor.

People Also Ask (PAA) Expansion

1. What makes this lemon cake moist?
The combination of butter, eggs, and buttermilk helps create a moist cake.

2. Is there a way to make this cake less sweet?
You can reduce the amount of sugar in the cake batter and glaze if desired.

3. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice yields the best flavor, but bottled can be used in a pinch.

4. How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs.

5. What should I serve with lemon cake?
Pair it with fresh berries or whipped cream for a delightful dessert experience.

6. Can this lemon cake be used for a birthday?
Absolutely! This lemon cake is a lovely and refreshing choice for birthdays and celebrations.

Conclusion

This Lemon Cake To Die For is sure to become a favorite in your household. Its delightful burst of lemon flavor and tender crumb make it a perfect treat for any occasion. Try baking this cake, and don’t forget to share your sweet success with friends and family. Enjoy every delicious slice!