Introduction
Hey there, bakers! Ready to whip up a lemon cake so unbelievably delicious, it’ll make your taste buds sing? This recipe takes everyday ingredients and transforms them into a burst of sunshine on a plate. It’s simple enough for even the newest bakers, yet impressive enough to wow your family and friends. Let’s get started!
Why This Works
This recipe works because it’s the perfect balance of tart and sweet. The bright lemon flavor cuts through the richness of the cake, creating a refreshing dessert that’s not too heavy. Plus, it’s incredibly easy to follow, even for beginner bakers! It’s the kind of recipe you can make again and again, always with fantastic results.
Key Ingredients
- 🍋 2 cups all-purpose flour
- 🥚 4 large eggs
- 🥛 1 cup buttermilk
- 🧈 1 cup unsalted butter, softened
- 🍯 1 ½ cups granulated sugar
- 🍋 1/4 cup fresh lemon juice
- 🍋 2 tablespoons lemon zest
- 🥄 2 teaspoons baking powder
- 🥄 1 teaspoon baking soda
- 🧂 ½ teaspoon salt
- 🍯 ½ cup powdered sugar (for glaze)
- 🍋 2 tablespoons lemon juice (for glaze)
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake will come out nice and clean!
2️⃣ In a large bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer for this – makes things much easier!
3️⃣ Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
4️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix!
6️⃣ Divide the batter evenly between the prepared pans.
7️⃣ Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8️⃣ Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9️⃣ While the cakes are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
🔟 Once the cakes are completely cool, drizzle the glaze over the top.
Handy Tips
- Make sure your butter is softened to room temperature for best results.
- Don’t overmix the batter, or your cake will be tough.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Heat Control
Baking at 350°F (175°C) ensures the cake bakes evenly and doesn’t burn. If your oven runs hot, you might need to reduce the temperature slightly and check for doneness a few minutes earlier.
Crunch Factor
This recipe doesn’t have a “crunch” factor, but the tender crumb of the cake is delightful. You can add a sprinkle of lemon zest to the glaze for a tiny burst of texture.
Pro Kitchen Tricks
- For an extra lemony flavor, add a teaspoon of lemon extract along with the lemon zest and juice.
- Use fresh lemons for the best flavor.
- If you want to make cupcakes, fill lined muffin tins about ⅔ full and bake for 18-20 minutes.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
This lemon cake makes a wonderful gift! You could package it in a pretty cake box tied with ribbon, or wrap individual slices in cellophane and tie with twine. A handwritten card with the recipe would be a thoughtful touch.
Flavor Variations
🌟 Blueberry Lemon Cake: Add 1 cup of fresh or frozen blueberries to the batter.
🌟 Raspberry Lemon Cake: Fold in 1 cup of fresh raspberries to the batter.
🌟 Strawberry Lemon Cake: Add 1 cup of sliced strawberries to the batter.
🌟 Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, check for doneness a few minutes earlier.
- Cake is gummy: You may have underbaked it. Bake for a few more minutes.
- Cake is uneven: Make sure your oven is properly calibrated.
FAQ
- Can I use frozen lemon juice? While you can, fresh lemon juice always gives the best flavor.
- Can I substitute oil for butter? You can, but the cake might be slightly less moist and flavorful.
- How long does the glaze last? The glaze will last for a few days in an airtight container in the refrigerator.
- Can I make this cake ahead of time? Yes, you can bake the cake a day or two in advance and store it properly. Add the glaze right before serving for the best look.
Conclusion
We hope you enjoyed making (and eating!) this delightful lemon cake. It’s a perfect treat for any occasion, from a casual weeknight dessert to a special celebration. Don’t forget to share your creations with us — we’d love to see your beautiful lemon cakes! Happy baking!
The Easiest Lemon Cake Ever!
A simple and delicious lemon cake that is perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350u00b0.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Pour the batter into a greased 9-inch round cake pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Tips
- Make sure all ingredients are at room temperature for better mixing.
- For an extra lemony flavor, use lemon extract in addition to the juice.