Lemon Cake Recipe
Lemon Cake
PREP TIME
20 mins
COOK TIME
45 mins
COURSE
CUISINE
SERVINGS
16 slices
CALORIES
434 kcal
-
- The glaze:
-
2
cups
confectioners' sugar sifted
-
3.5
tbsp
lemon juice freshly squeezed
-
- The cake:
-
3
cups
flour
-
0.75
cup
buttermilk at room temperature
-
0.75
cup
lemon juice divided, freshly squeezed
-
2
sticks 1/2 pound unsalted butter, at room temperature
-
4
extra-large eggs at room temperature
-
0.3
cup
lemon zest 6 to 8 large lemons, grated
-
0.5
tsp
baking soda
-
0.5
tsp
baking powder
-
2.5
cups
granulated sugar divided
-
1
tsp
kosher salt
-
1
tsp
pure vanilla extract
- Preheat the oven to 350 degrees F.
- Grease and flour 2 loaf pans.
- Cream the butter with 2 cups granulated sugar in an electric mixer’s bowl, fitted with the paddle attachment, until light and fluffy (about 5 minutes).
- Put the mixer on medium speed then add the eggs one at a time then add the lemon zest.
- Sift the flour, baking powder, baking soda, and salt together in a bowl.
Combine 1/4 cup lemon juice, with the buttermilk, and vanilla in another bowl.
- Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
- Divide the batter evenly between the two pans, then smooth the tops and bake for 45 mins - 1 hour, or until a cake tester comes out clean.
- In a small saucepan, combine 1/2 cup granulated sugar with 1/2 cup lemon juice and cook over low heat until the sugar has dissolved.
- Allow the cakes to cool for 10 minutes when done.
Remove the cakes from the pans, set them on a rack set over a tray or sheet pan, and spoon the lemon syrup over them.
- Allow the cakes to completely cool.
- Combine the confectioners' sugar and the lemon juice in a bowl for the glaze.
- Mix with a wire whisk until smooth.
Pour the glaze over the tops of the cakes and allow it to drizzle down the sides.
KEYWORD
lemon cake, lemon loaf, lemon drizzle cake, glazed lemon cake
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