Lemon Cake Dessert

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:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. 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.
6. Pour the cake batter into the prepared baking pan(s) and spread it evenly.
7. 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.
8. While the cake is baking, prepare the lemon syrup.

For the Lemon Syrup:

1. In a small saucepan, combine the granulated sugar and fresh lemon juice.
2. Heat over low heat, stirring, until the sugar has completely dissolved. Remove from heat.
3. Once the cake is out of the oven, while it’s still hot, poke holes all over the cake with a toothpick or fork.
4. Pour the lemon syrup evenly over the hot cake, allowing it to soak in.
5. 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:

1. 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:

1. 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.
2. If desired, garnish the cake with additional lemon zest for a pop of color and extra lemon flavor.
3. 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!