Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure it's soft but not melted.
- 1 cups buttermilk You can substitute with regular milk mixed with vinegar or lemon juice.
- 3 large eggs
- 1 tablespoon lemon zest Use fresh lemons for best flavor.
- 0.25 cups fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice Add more lemon juice if glaze is too thick.
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the lemon juice and lemon zest.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Making the Glaze
- For the glaze, mix the powdered sugar with 2 tablespoons of lemon juice until smooth and well combined.
- Let the cake cool for 10 minutes, then drizzle the glaze over the top while it’s still warm.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 30g
Notes
Store leftover lemon cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. Adding sprigs of mint or fresh berries can enhance the presentation.
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