Lemon Cake Recipe: Moist and Tangy
Classic Lemon Cake with moist, tangy flavor.
Ingredients
- Lemon Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- Glaze:
- 1 cup powdered sugar
- 3 tbsp fresh lemon juice
- Optional: Powdered sugar lemon zest curls
- Suggested Pairings: Berries iced tea
Instructions
- Preheat oven to 350°F. Grease a 9-inch round pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar; add eggs, zest, juice, and vanilla. Taste and adjust the seasoning.
- Alternatively, add dry ingredients and buttermilk; mix until combined.
- Bake 25–30 minutes. Cool, glaze with powdered sugar and lemon juice mix. Serve on a white ceramic stand with zest, berries, and tea.
Notes
- Use fresh lemons for the best flavor.
- Store at room temperature for 2 days or freeze for 3 months.
- Try gluten-free or vegan variations.
- Pair with whipped cream.