There’s nothing quite like the refreshing, zesty flavor of lemon in a moist, tender cake. This Lemon Cake to Die For is a crowd favorite with its perfect balance of sweet and tart. Whether you’re celebrating a special occasion or just craving a treat, this cake is sure to impress with its light, fluffy texture and bright citrus flavor. Topped with a tangy lemon glaze, it’s the kind of dessert that makes everyone ask for seconds—and the recipe for more.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream (or buttermilk for a lighter version)
- 2 tbsp lemon zest (from about 2 lemons)
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 4-5 minutes. - Add the Eggs:
Beat in the eggs, one at a time, making sure to fully incorporate each one before adding the next. Scrape down the sides of the bowl as needed. - Add Lemon:
Mix in the lemon zest, lemon juice, and vanilla extract. - Alternate Adding Dry Ingredients and Sour Cream:
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and finish with the dry ingredients. Mix just until combined. Be careful not to overmix. - Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. - Prepare the Lemon Glaze:
While the cake is cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. - Glaze the Cake:
Once the cake has cooled for about 10 minutes, drizzle the lemon glaze over the warm cake. Allow the cake to cool completely in the pan, absorbing all that sweet, tangy goodness. - Serve:
Slice and serve the cake. The result is a moist, tender lemon cake with a delightful burst of citrus in every bite.
Tips:
- For an extra burst of lemon flavor, you can add a little lemon extract to the batter.
- If you prefer a more decadent option, add a dollop of whipped cream or a scoop of vanilla ice cream on top.
This Lemon Cake to Die For will surely become your go-to recipe for any occasion. It’s the perfect balance of sweet, tart, and refreshing, and it’s sure to make any lemon lover’s dreams come true!
