Description
This Moist Lemon Cake is a delightful treat with a burst of lemon flavor. It’s perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 Tbsp lemon zest
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice, about 1/2 lemon
- ½ cup buttermilk
- ¼ cup lemon juice, about 1 lemon (for syrup)
- 3 Tbsp powdered sugar (for syrup)
- 1 cup powdered sugar, sifted (for icing)
- 1 ½ Tbsp lemon juice (for icing)
- 1 Tbsp milk (for icing)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- In a medium bowl combine flour, baking powder, lemon zest, and salt. Set aside.
- Cream butter and sugar together until pale and fluffy, about 4-6 minutes.
- Add eggs one at a time, then beat in vanilla extract and lemon juice.
- With the mixer on low, add one-third of the flour mixture, then half the buttermilk. Repeat with remaining flour and buttermilk, ending with the last third of flour.
- Scrape batter into the prepared loaf pan and bake for 45-55 minutes.
- Cool in the pan for 15 minutes, then brush with lemon syrup while still warm.
- Cool completely before pouring icing over the cake.
Notes
- Make buttermilk by combining 1/2 cup milk with 1.5 tsp lemon juice.
- Longer mixing of sugar and butter yields better results.
- Use fresh lemon juice for best flavor, but bottled is acceptable.
- This cake can also be made with lime or orange juice.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 34g
- Sodium: 144mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 49g
- Protein: 3g
- Cholesterol: 58mg
Keywords: Moist Lemon Cake, Lemon Pound Cake, Lemon Dessert