Lemon Cake to Die For 🍋🎂
Bright, tangy, and irresistibly moist—this lemon cake is a showstopper for any occasion! Perfect with a glaze or frosting.
🧾 Ingredients (1 9-inch cake)
Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1 cup buttermilk
- ¼ cup fresh lemon juice
Lemon Glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
👩🍳 Instructions
- Prep oven & pans:
- Preheat oven to 175°C (350°F).
- Grease and flour two 9-inch round cake pans.
- Mix dry ingredients:
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter & sugar:
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Combine wet & dry:
- Alternate adding flour mixture and buttermilk, beginning and ending with flour.
- Mix in lemon juice.
- Bake:
- Divide batter into prepared pans.
- Bake 25–30 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks.
- Glaze (optional):
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake.
🍋 Tips for Maximum Lemon Flavor
- Use fresh lemon juice and zest for a bright, natural flavor.
- Brush layers with a little lemon syrup (lemon juice + sugar) for extra moistness.
- Add a thin layer of cream cheese frosting for a creamy contrast.
If you want, I can give you a super moist, bakery-style version with a tangy lemon glaze AND a creamy lemon filling that’s basically irresistible 😋
Do you want me to do that?
