Easy Lemon Cake Recipe Imagine moist layers of cake infused with tangy lemon flavor, topped with a luscious lemon glaze that adds just the right amount of sweetness. Whether you’re celebrating a special occasion or simply craving a slice of sunshine, this lemon cake is sure to brighten your day with its refreshing taste and irresistible aroma. So, grab your apron and get ready to whisk up a slice of lemony heaven!

Resume of the recipe: Experience the tantalizing tang of lemon in every bite with our Easy Lemon Cake Recipe Made with simple ingredients and easy-to-follow steps, this cake is a breeze to whip up yet delivers a burst of citrusy flavor that’s bound to impress. Whether you’re a seasoned baker or new to the kitchen, this recipe promises a delightful dessert that’s perfect for any occasion, from birthdays to brunches and beyond.

Exciting Story: Picture a lazy Sunday morning, the scent of freshly squeezed lemons filling the air as I set out to create the perfect lemon cake. Inspired by memories of sunny days and lemonade stands, I embarked on a baking adventure, determined to capture the essence of citrusy delight in every slice. As the cake baked to golden perfection, my kitchen was filled with anticipation, knowing that soon I would savor the fruits of my labor. Now, I’m thrilled to share this recipe with you, so you too can experience the joy of homemade lemon cake bliss.

Why This Recipe Rocks:

Vibrant Flavor: Our lemon cake recipe boasts a bold and refreshing citrus flavor that’s sure to tantalize your taste buds.
Moist and Tender Crumb: With the perfect balance of ingredients, this cake achieves a moist and tender texture that melts in your mouth with every bite.
Simple Ingredients: Made with pantry staples like flour, sugar, and fresh lemons, this recipe is easy to follow and requires minimal fuss.

What i need to make Easy Lemon Cake Recipe

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
1/2 cup buttermilk

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Zest of 1 lemon (optional, for garnish)

How to Make Easy Lemon Cake Recipe

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Flavorings: Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and fresh lemon juice.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Make Lemon Glaze:

Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice if needed.
Glaze Cake: Once the cake has cooled completely, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
Garnish: Sprinkle the top of the cake with additional lemon zest for a burst of color and flavor, if desired.

Tips For Easy Lemon Cake Recipe:

For extra lemon flavor, add a few drops of lemon extract to the cake batter.
To ensure a moist cake, avoid overbaking. Remove the cake from the oven as soon as a toothpick inserted into the center comes out clean.
If you don’t have buttermilk on hand, you can make a homemade substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.

Substitutions and Variations For Easy Lemon Cake Recipe:

For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
Swap out the lemon glaze for a cream cheese frosting for a richer and tangier topping.
Add poppy seeds to the batter for a lemon poppy seed cake variation.

Make a Healthier Version For Easy Lemon Cake Recipe:

Substitute some of the butter with unsweetened applesauce or Greek yogurt for a lower-fat option.
Use a natural sweetener like honey or maple syrup in place of granulated sugar for a refined sugar-free version.
Increase the fiber content by using whole wheat flour or almond flour instead of all-purpose flour.

Closing: There you have it, a slice of sunshine in the form of our Easy Lemon Cake Recipe. Whether enjoyed with a cup of tea on a quiet afternoon or shared with loved ones to celebrate a special occasion, this cake is sure to brighten any day with its zesty flavor and moist, tender crumb.

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Frequently Asked Questions For Easy Lemon Cake Recipe:

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides the best flavor, you can use bottled lemon juice as a substitute if needed. Just be aware that the flavor may not be as vibrant.

Can I make this Easy Lemon Cake Recipe ahead of time?

Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Glaze the cake just before serving for the freshest taste.

Can I freeze the leftover Easy Lemon Cake Recipe?

Absolutely! Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil before placing it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I use lemon extract instead of lemon zest?

Yes, you can substitute lemon extract for lemon zest. Start with a small amount (about 1/2 to 1 teaspoon) and adjust to taste.

Can I make cupcakes instead of a cake?

Yes, you can use this batter to make cupcakes. Simply divide the batter evenly among lined muffin tins and adjust the baking time accordingly, typically around 15-20 minutes.

Lemon Cake Recipe

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Lemon Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon

Directions

Lemon Cake:
Preheat the oven to 350°F (175°C) and grease and flour a bundt cake pan.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
Stir in fresh lemon juice, lemon zest, and vanilla extract until well combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Lemon Glaze:
In a bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth.
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Let the glaze set for a few minutes before slicing and serving.

Easy Lemon Cake Recipe