Ingredients:
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/2 cup fresh lemon juice (from about 2 lemons)
- 1 cup buttermilk
For the Lemon Syrup:
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice (from about 2 lemons)
For the Lemon Glaze:
- 1 1/2 cups powdered sugar (confectioners’ sugar)
- 3-4 tablespoons fresh lemon juice
- Lemon zest for garnish (optional)
Instructions:
For the Lemon Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
- Pour the cake batter into the prepared baking pan(s) and spread it evenly.
- Bake in the preheated oven for 25-30 minutes (or 30-35 minutes for round pans) or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon syrup.
For the Lemon Syrup:
- In a small saucepan, combine the granulated sugar and fresh lemon juice.
- Heat over low heat, stirring, until the sugar has completely dissolved. Remove from heat.
- Once the cake is out of the oven, while it’s still hot, poke holes all over the cake with a toothpick or fork.
- Pour the lemon syrup evenly over the hot cake, allowing it to soak in.
- Let the cake cool in the pan for about 15-20 minutes, then transfer it to a wire rack to cool completely.
For the Lemon Glaze:
- In a mixing bowl, whisk together the powdered sugar and 3-4 tablespoons of fresh lemon juice until you achieve a smooth and pourable consistency. Adjust the amount of lemon juice as needed.
Assembly:
- Once the cake is completely cool, drizzle the lemon glaze over the top. You can use a spoon or a zip-top bag with a small hole in one corner to control the drizzling.
- If desired, garnish the cake with additional lemon zest for a pop of color and extra lemon flavor.
- Slice and serve your delicious homemade lemon cake dessert.
This lemon cake is a light and refreshing dessert that’s perfect for any occasion. Enjoy!