Description

A wonderfully moist and tangy lemon cake featuring a tender crumb infused with fresh lemon zest and juice, topped with a zesty lemon syrup and a smooth lemon icing. Perfect as a refreshing dessert or a bright afternoon treat.

Ingredients

Cake Ingredients

1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 Tbsp lemon zest
½ tsp salt
½ cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
2 Tbsp lemon juice (about ½ lemon)
½ cup buttermilk (or substitute with ½ cup milk plus 1 tsp lemon juice, let sit 5 minutes)

Lemon Syrup

¼ cup lemon juice (about 1 lemon)
3 Tbsp powdered sugar

Lemon Icing

1 cup powdered sugar (sifted)
1 ½ Tbsp lemon juice
1 Tbsp milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan well to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set this aside for now.
Cream Butter and Sugar: Using a stand mixer with a paddle attachment or an electric mixer, beat the room temperature butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 4 to 6 minutes. Scrape the sides of the bowl as needed.
Add Eggs and Flavorings: With the mixer on low speed, add eggs one at a time, ensuring each is well incorporated before adding the next. Then beat in the vanilla extract and 2 Tbsp lemon juice. Increase speed to medium-high and mix until combined.
Alternate Adding Dry Ingredients and Buttermilk: Turn the mixer to low and add about one-third of the flour mixture; mix until almost combined. Add half of the buttermilk and mix just until combined. Repeat with another third of the flour mixture, then the remaining buttermilk, ending with the last third of the flour mixture. Beat until fully incorporated but do not overmix.
Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes, until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Oven times may vary, so watch closely near the end.
Prepare Lemon Syrup and Cool: Let the cake cool for about 15 minutes in the pan. Meanwhile, stir together the lemon juice and powdered sugar for the lemon syrup. Carefully invert the cake onto a cooling rack and brush the warm lemon syrup all over the cake while it is still warm. Allow the cake to cool completely before icing.
Make the Icing and Finish: Combine the sifted powdered sugar, 1 ½ Tbsp lemon juice, and milk in a small bowl. Start with 1 Tbsp lemon juice and milk, adding the remaining lemon juice gradually to achieve a thick but pourable consistency. Pour the icing evenly over the cooled cake and allow it to set and dry before serving.

Notes

You can substitute the buttermilk with homemade buttermilk by mixing ½ cup milk with 1 tsp lemon juice; let it sit for 5 minutes before using.
Ensure the eggs and butter are at room temperature for a smoother batter and better texture.
Use fresh lemon juice and lemon zest for the best bright citrus flavor.
Check the cake around 45 minutes to avoid overbaking; ovens vary in temperature.
The icing should be thick enough to coat the cake without running off; add lemon juice slowly to control consistency.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.