Lemon Cake Recipe

Every now and then, you stumble upon a recipe that feels like pure sunshine on a plate, and that’s exactly what this lemon loaf cake is for me. Let’s dive into this citrusy delight that’ll have your taste buds doing a happy dance! 🍋✨

My lemon cake has a bright, citrusy flavor, a really nice balance between sweet and tangy. It contains not only juice but also a good amount of zest, and I’ve found that using buttermilk in the batter—not to mention a whole lot of it, as it’s kind of the main part of the cake—makes for an extra-lush, tender crumb.

The not-so-secret ingredient that kind of makes the cake the cake is when you mix some of that cake batter with a good amount of sweetened and slightly thickened lemon juice, and then pour it on top just before you bake it.

Lemon Cake Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates, essential for the cake’s texture.
• Baking powder: Leavening agent that helps the cake rise.
• Granulated sugar: Adds sweetness and aids in browning.
• Lemon juice: Gives a fresh, tangy flavor and acidity.
• Zest of lemons: Enhances citrus aroma and flavor.
• Buttermilk: Provides moisture and a subtle tang.
• Powdered sugar: Sweetens and creates a smooth glaze.

Lemon Cake Recipe Ingredient Quantities

• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80ml) fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature
• 1 cup (120g) powdered sugar (for the glaze)
• 2-3 tablespoons fresh lemon juice (for the glaze)

How to Make this Lemon Cake Recipe

1. Heat your oven to 350°F (175°C) and prepare a loaf pan of 9×5 inches. You can either grease the pan or line it with parchment paper.

2. In a bowl of medium size, combine the flour, baking powder, baking soda, and salt. Whisk them together well and set the bowl aside.

3. In a big mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Creaming the butter and sugar together properly is important. If the two are not properly creamed, it can adversely affect the cookies.

4. Include the eggs, one at a time, ensuring a thorough mix after each is added. Blend in the lemon juice, lemon zest, and vanilla extract.

5. Slowly incorporate the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, and mix until completely combined.

6. Scoop the batter into the prepared loaf pan and level the top with a spatula.

7. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too quickly, tent with aluminum foil during the last 10-15 minutes.

8. Let the cake cool in the pan for around 10 minutes. Then, take it out of the pan and move it to a wire rack for cooling, which should finish the process.

9. When the cake has cooled, the glaze is prepared by whisking the powdered sugar and fresh lemon juice together until smooth.

10. Pour the glaze over the cooled cake and let it drip down the sides. Slice. Enjoy!

Lemon Cake Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Parchment paper or cooking spray (for greasing)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or hand mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Zester or grater (for lemon zest)
12. Juicer (for fresh lemon juice)
13. Toothpick
14. Aluminum foil
15. Wire cooling rack
16. Small bowl (for glaze)
17. Knife (for slicing)

FAQ

• Q: Can I use margarine instead of unsalted butter?A: Yes, the flavor and texture might be a tad different.
• Q: What can I substitute for buttermilk?Combine 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. The mixture should thicken and can then be used in place of buttermilk in a recipe.
• Q: Can I make this cake gluten-free?Yes, use a 1:1 gluten-free baking flour substitute.
• Q: How long does the cake stay fresh?The cake maintains its freshness for as long as 3 days when kept in a container that is airtight and at room temperature.
• Q: Can I freeze the lemon cake?A: Indeed, you can bundle it up tightly and stash it in the freezer for as long as 2 months. To defrost, just put it in the refrigerator the night before you plan to use it.
• Q: What’s the best way to zest lemons?A: Microplane graters provide the finest zest without the bitter pith.
• Q: How can I make the glaze thicker?A: To get the consistency you want, keep adding powdered sugar, a tablespoon at a time, until it’s there.

Lemon Cake Recipe Substitutions and Variations

Use these ratios to substitute whole wheat flour for all-purpose flour in baking recipes.
Salted butter: You can use equal amounts of salted butter in place of unsalted butter. Just reduce the added salt in the recipe by half.
Coconut sugar can replace granulated sugar, but it may slightly alter the flavor.
Buttermilk: A substitute for buttermilk can be made by mixing an equal amount of milk with a teaspoon of lemon juice or vinegar.
Glaze powdered sugar: You may create your own by mixing 1 cup of granulated sugar with 1 tablespoon of cornstarch and blending until powdery.

Pro Tips

1. Room Temperature Ingredients Ensure all your ingredients, particularly the butter, eggs, and buttermilk, are at room temperature. This helps them mix more evenly and can improve the texture of the cake.

2. Zesting Technique When zesting the lemons, avoid the white pith underneath the yellow skin as it can be bitter. Use a microplane or fine grater for the best results.

3. Alternating Technique When combining the dry ingredients with the wet ingredients, start and end with the dry ingredients. This technique helps maintain batter consistency and prevents over-mixing, which can create a denser cake.

4. Test for Doneness Ovens can vary, so begin checking the cake at the 45-minute mark. Insert a toothpick into the center; if it comes out clean or with a few dry crumbs, the cake is done. If it has wet batter on it, continue baking a few more minutes.

5. Glaze Consistency Adjust the lemon juice in the glaze to achieve your preferred consistency. For a thicker glaze, use less juice. If you prefer a thinner glaze that seeps into the cake a bit more, add a bit more lemon juice.