Go Back
–+ servings
Delicious lemon cake with frosting and lemon slices on a decorative plate

Lemon Cake

No ratings yet
This delightful loaf cake features a bright lemon flavor and sweet undertones, balanced with a tangy glaze, making it perfect for gatherings or afternoon tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour Provides structure for the cake.
  • 1.5 teaspoons baking powder Helps the cake rise for a fluffy texture.
  • 0.5 teaspoon salt Enhances flavor and balances sweetness.
  • 0.5 cups unsalted butter, softened Adds richness and moisture.
  • 1 cup granulated sugar Sweetens the cake while helping it achieve a tender crumb.
  • 2 large eggs, room temperature Binds ingredients and contributes to the cake’s moisture.
  • 1 teaspoon pure vanilla extract Adds depth of flavor.
  • 1 tablespoon lemon zest (about 2 lemons) Infuses the cake with intense lemon flavor.
  • 2 tablespoons fresh lemon juice Brightens the flavor profile.
  • 0.5 cups buttermilk Adds moisture and a subtle tang.
  • 0.25 cups fresh lemon juice (for soaking) Soaks into the cake for an extra burst of flavor.
  • 3 tablespoons powdered sugar (for soaking) Sweetens the soaking syrup.
  • 1 cup powdered sugar (for glaze) Forms a sweet topping that complements the tangy lemon.
  • 1.5 tablespoons fresh lemon juice (for glaze) Enhances the glaze’s flavor.
  • 1 tablespoon milk (any kind) Adjusts the consistency of the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy (about 3 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until smooth.
  5. Gradually add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the flour.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted comes out clean.
Soaking & Glazing
  1. While the cake is baking, whisk together the ¼ cup lemon juice and 3 tablespoons powdered sugar to create the soaking syrup.
  2. Once baked, let the cake sit in the pan for 10 minutes. Poke holes in the top and brush the warm lemon syrup over it. Allow to cool completely.
  3. In a separate bowl, mix 1 cup powdered sugar, 1.5 tablespoons lemon juice, and 1 tablespoon milk until smooth. Drizzle the glaze over the cooled cake and let set before slicing.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 210mgSugar: 15g

Notes

For an intense lemon flavor, add more lemon zest to the batter and glaze. Store the cake wrapped at room temperature for up to 4 days or in the fridge for a week. The unglazed cake can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!