dgbaking This lemon cake is phenomenal. it is a soft and tender cake but perfectly moist and balanced in flavors. The lemon flavor stands out but it blends well with the other flavors so that it stands out but isn’t too tart. Feel free to adjust to your liking once you try this recipe out.
Lemon Cake
I can't get enough of this lemon cake! it is the perfect companion to a hot cup of coffee. Let me know if you bake this! Recipe contains affiliate links
Equipment
- loaf pan 9×5
Ingredients
Dry Ingredients
- 1.5(180g) cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp salt
- zest of 2 lemons
Butter Mix
- 1/2 cup soft butter
- 1/2 cup granulated sugar
- 2 large eggs
Wet Ingredients
- 1/2 cup buttermilk see note
- juice of 2 lemons
- 1 tsp vanilla extract
Glaze
- 1/2 cup sugar
- 4.6 tbsp any liquid you wish see notes
Instructions
- preheat oven to 350 degrees and butter a loaf pan
- in a bowl, bring together all of the dry ingredients plus the lemon zest. set aide.
- add the lemon juice to half cup of milk to make your own buttermilk, (if you did not buy buttermilk), add vanilla extract- set that aside
- in a stand mixer with a paddle attachment, or a hand mixer, cream the ingredients under "butter mix", the butter, sugar first for 5 minutes until butter is light and fluffy. add egg one at a time until incorporated
- set your mixer to low and add 1/3 of the flour and 1/3 of the buttermilk and continue that process, in thirds, until you are done. Do not over mix the batter, once its all incorporated, turn off mixer
- pour batter into your prepared loaf pan and bake for 40-45 minutes until a knife inserted comes out clean
- let the cake cool for 10-15 minutes after it comes out of the oven. In the meantime, make the glaze by bringing together ingredients for your glaze and stirring until the sugar dissolves.
- once cake cooled a bit, invert into a rack on top of a baking pan
- pour the glaze on top of the warm cake and spread
- let the cake cool completely
- enjoy! cake stays at room temp in air tight container for up to 3 days
Notes
Buttermilk– I make my own buttermilk by adding a tbsp or so of vinegar to milk but for this recipe, I added lemon juice to the milk to make the buttermilk. I added juice of 1 lemon to 1/2 cup of milk and then zested 2 more lemons and used used their juices for the cake as well- for a total of 3 lemons
Glaze- For this recipe, I used 2 tbsp of Jim Beam honey whiskey and juice on 1 lemon that was particularly juicy. Feel free to use all lemon, all whisky or brandy, bourbon and you can also use Amaretto.
Recipe is very similar to my Spiced Orange Cake
Farberware Loaf Pan
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