Moist Lemon Cake
This Moist Lemon Cake is a delightful treat that combines bright lemon flavors with a soft and tender crumb, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour The foundation of our cake.
- 1.5 tsp baking powder Key ingredient for the cake's rise.
- 1 Tbsp lemon zest Infuses the cake with vibrant citrus flavor.
- 0.5 tsp salt Enhances sweetness and balances flavors.
Wet Ingredients
- 0.5 cups unsalted butter (room temperature) Contributes richness and moisture.
- 1 cup granulated sugar Adds sweetness and tenderness.
- 2 large eggs (room temperature) Acts as a binding agent.
- 1 tsp vanilla extract Elevates flavor.
- 2 Tbsp lemon juice Provides a tangy punch.
- 0.5 cups buttermilk Ensures a tender crumb.
Syrup and Icing Ingredients
- 0.25 cups lemon juice For brushing over the cake.
- 3 Tbsp powdered sugar For the lemon syrup.
- 1 cup powdered sugar (sifted) Used for the icing.
- 1.5 Tbsp lemon juice Added for icing flavor.
- 1 Tbsp milk Helps achieve ideal icing consistency.
Instructions
Preparation
- Preheat your oven to 350°F (177°C).
- Grease a 9x5-inch (or 8x4-inch) loaf pan.
- In a medium bowl, mix together the flour, baking powder, lemon zest, and salt. Set aside.
Mixing Ingredients
- In a stand mixer, cream the unsalted butter and granulated sugar together until pale and fluffy, about 4 to 6 minutes.
- With the mixer running on low, add the eggs one at a time, then beat in the vanilla extract and lemon juice.
- Slowly add the flour mixture alternately with the buttermilk, mixing on low speed until just combined.
Baking and Glazing
- Scrape the mixture into the prepared loaf pan and bake for 45 to 55 minutes, until golden brown and a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool in the pan for about 15 minutes. Brush the warm cake with the lemon syrup.
Icing
- Prepare the icing by mixing all icing ingredients until smooth and pourable.
- Once the cake is completely cool, pour the icing over it and let it set before slicing.
Notes
Use room temperature ingredients for easier mixing. Always zest fresh lemons for the best flavor, and avoid overmixing to keep the cake light.