This Sweet and Tangy Lemon Cake is an irresistible combination of a light and fluffy cake with a burst of fresh lemon flavor. The cake is made with the perfect blend of freshly squeezed lemons and sweet sugar, baked to perfection in a moist and tender cake. The bright, citrusy flavor of the lemons is balanced with a hint of sweetness, and the cake is topped with a fluffy lemon frosting. This sweet and tangy dessert is sure to be a crowd pleaser and will leave your taste buds begging for more.
Frequently Asked Questions
Q. What type of lemons should I use for this recipe?
A. You should look for lemons that are firm and heavy for their size with a thin, smooth skin that is uniformly yellow in color. This indicates that the lemon will have lots of juice and a perfectly balanced tart and sweet flavor.
Q. How can I tell when my cake is done baking?
A. The cake is done baking when the top and sides of it are golden and a toothpick inserted into the center comes out clean.
Q. How can I substitute buttermilk if I don’t have it on hand?
A. Substitute whole milk or heavy cream for a more intense taste. If you make this alteration, take out the baking soda and raise the baking powder to a teaspoon instead of 1/2.
Sweet and tangy lemon cake
8
servings10
minutes1
hour1
hour10
minutesThis luscious lemon cake is the perfect mix of sweet and tart. It’s deliciously moist and fluffy, thanks to being bathed in a sweet lemony syrup and finished off with a tangy lemon glaze. Plus, it's fairly easy to make and deliciously delightful.
Ingredients
- Lemon Cake
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk (substitute with whole milk or coconut milk)
2 large eggs , room temperature
1 -2 teaspoon vanilla extract
1 -2 tablespoon freshly squeezed lemon juice
1 -2 tablespoons grated lemon zest (2 lemons)
3/4 cup sugar
1/2 cup (or 1 stick) butter, softened
- Citrus Syrup
1/4 cup sugar
1/4 cup lemon juice (1-2 lemons)
2 teaspoons water
- Glaze
1 tablespoon lemon juice
1 tablespoon milk (any milk - coconut is my favorite)
1 cup powdered sugar
Directions
- Preheat oven to 350°F and prepare an 8 x 4 inch loaf pan. Grease the pan and set aside.
- In a medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt.
- In a separate bowl, mix together buttermilk, freshly squeezed lemon juice, grated lemon zest (from 1-2 lemons).
- Cream together butter and sugar with a paddle attachment of your stand mixer for about 3 minutes until light in color.
- Beat in eggs into the butter and sugar mixture, one at a time, and mix until combined.
- Add the sifted dry flour mix and buttermilk mix slowly into butter and sugar mixture ending with the flour. Be careful not to overmix it.
- Pour batter into the prepared 8 x 4 inch loaf pan and bake for 40-60 minutes or until golden. The cake is ready when a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup by mixing together 1/4 cup sugar, 1/4 cup freshly squeezed lemon juice, and 2 teaspoon of water in a small saucepan. Simmer over medium-low heat until sugar has dissolved.
- Immediately remove cake from oven when it is ready and let it cool off for 10-15 minutes.
- Brush top and sides of the cake with the prepared syrup - put it on the baking sheet on top of the baking rack to make sure that the syrup does not drip all over the counters.
- For the glaze, mix together 1 tablespoon lemon juice, 1 tablespoon milk and 1 cup powdered sugar, whisking as you go. The consistency should be thick yet freely pourable.
- Pour the glaze over the cake and allow to set for 15-30 minutes before serving.
Notes
- This delectable lemon cake will last up to 3 days at room temperature or up to 5 days in the refrigerator, or can be frozen for up to 2-3 months.
