Lemon cake, with its tangy citrus notes and moist crumb, is a delightful treat that can brighten up any day. This moist lemon cake recipe balances the tartness of lemons with the sweetness of a tender cake, making it perfect for spring and summer gatherings. Let’s dive into the steps to create this refreshing dessert.
Ingredients
For the Cake:
- Dry Ingredients:
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup lemon juice (from about 3 lemons)
- 3 tablespoons lemon zest (from 3 lemons)
- Sugar and Fats:
- 1 3/4 cup granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- Eggs:
- 3 large eggs
- 1 large egg yolk
For the Glaze:
- 3 cups confectioners’ sugar
- 3 tablespoons lemon juice
- 2 tablespoons buttermilk
Instructions
Step 1: Preparing the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Combine the Wet Ingredients: In another bowl, combine the buttermilk, vanilla extract, lemon juice, and lemon zest. Stir until well blended.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add the Eggs: Add the eggs and egg yolk one at a time, beating well after each addition to ensure the mixture is smooth and well combined.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter-sugar mixture, alternating with the wet ingredients. Begin and end with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Step 2: Baking the Cake
- Divide the Batter: Pour the batter evenly into the prepared cake pans, smoothing the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Preparing the Glaze
- Mix the Glaze Ingredients: In a medium bowl, whisk together the confectioners’ sugar, lemon juice, and buttermilk until smooth and slightly thick. The glaze should be pourable but not too runny.
Step 4: Assembling the Cake
- Glaze the Cake: Place one cake layer on a serving plate. Pour half of the glaze over the top, allowing it to drizzle down the sides. Place the second cake layer on top and pour the remaining glaze over the top, letting it cascade down the sides of the cake.
- Set the Glaze: Allow the glaze to set for about 15 minutes before slicing and serving the cake.
Cooking Notes
- Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps in achieving a smooth and well-mixed batter, resulting in a tender cake.
- Lemon Zest and Juice: Freshly squeezed lemon juice and fresh zest are key to a vibrant lemon flavor. Avoid using bottled lemon juice, as it lacks the same intensity and freshness.
- Glaze Consistency: Adjust the thickness of the glaze by adding more lemon juice or confectioners’ sugar until you reach the desired consistency.
Frequently Asked Questions
Can I use regular milk instead of buttermilk? Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.
How do I store the lemon cake? Store the lemon cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for up to 2 months.
Can I make this cake in a bundt pan? Yes, you can bake the batter in a well-greased and floured bundt pan. Adjust the baking time to about 50-60 minutes or until a toothpick inserted comes out clean.
What other toppings can I use? You can top the cake with fresh berries, a sprinkle of powdered sugar, or even a lemon glaze made with lemon juice and sugar cooked until thick.
Keto/Low Carb Version
For a keto or low-carb version of this lemon cake, you can make the following adjustments:
- Flour: Use almond flour or coconut flour instead of cake flour.
- Sweetener: Substitute granulated sugar with a low-carb sweetener like erythritol or stevia.
- Buttermilk: Use unsweetened almond milk with a tablespoon of lemon juice.
- Glaze: Use powdered erythritol instead of confectioners’ sugar.
This moist lemon cake is a burst of sunshine on a plate, perfect for any occasion. Its tender crumb, balanced with the tangy sweetness of lemon, makes it a favorite among citrus lovers. Whether enjoyed as a dessert or a tea-time treat, this cake is sure to impress.
Try baking this moist lemon cake and share your experience! Did you add any unique twists or variations? Let us know in the comments below. Don’t forget to tag us in your photos on social media. For more delicious recipes and baking tips, subscribe to our blog and stay tuned for the latest updates. Happy baking!
