Lemon Cake to Die For

The magic of this Lemon Cake lies in its dual-layered citrus punch—fresh lemon juice and zest are infused into both the batter and the glaze, making every bite a symphony of tart, sweet, and buttery flavors. The sour cream ensures a moist and tender crumb, while the glaze adds a glossy, tangy finish that elevates the cake’s visual and flavor appeal. Whether served as a dessert or a midday treat with tea, this cake’s bright lemon essence will have everyone reaching for seconds!

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

• Directions

  Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and sugar using an electric mixer until light and fluffy (about 3-4 minutes). This step is crucial for a tender cake, as it incorporates air into the batter.

  Step 2: Add Wet Ingredients

  4. Add the eggs one at a time to the butter mixture, beating well after each addition.
  5. Mix in the lemon zest, freshly squeezed lemon juice, and vanilla extract until combined. The mixture may look slightly curdled, but that’s okay.

  Step 3: Combine Dry and Wet Ingredients

  6. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the sour cream (or buttermilk), starting and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.

  Step 4: Bake the Cake

  7. Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and spring back when lightly touched.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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  Step 5: Make the Lemon Glaze

  10. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be pourable but not too thin; adjust with a bit more powdered sugar or lemon juice if needed.

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  Step 6: Glaze the Cake

  11. Once the cake is fully cooled, drizzle the glaze evenly over the top, letting it drip down the sides. Use a spatula to spread it if desired. For extra decoration, sprinkle additional lemon zest over the glaze.
  12. Enjoy your zesty masterpiece! 🍋