Lemon Cake

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
2 (8-inch) loaves
Level:
Intermediate

Ingredients
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • For the glaze:
  • 2 cups confectioners' sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice
Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.


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4.7 379
This came out fantastic--wonderful lemon flavor, dense and moist cake, and the double lemon glazing at the end puts this over the top. I think it's one of the best things I've ever made--this recipe is a keeper! item not reviewed by moderator and published
can i use normal salt not kosher salt? item not reviewed by moderator and published
Deliciously sweet, moist lemony pound cake heaven! When baking this cake, I used 1/2 the required lemon zest because I only had 2 lemons but the cake was still perfectly lemony enough for my taste. I also baked only half the batter in a 9x5x4 glass baking dish and used the rest of the batter to make cupcakes to share with my neighbors. It was a hit!! item not reviewed by moderator and published
Delicious!! Light, fluffy, lemony....HEAVENLY!! item not reviewed by moderator and published
This taste absolutely delicious. I made Chocolate glaze instead of sugar. My mom is a diabetic so, i reduced the sugar in the cake and i made the chocolate glaze. I also added some lemon juice in the chocolate and when u eat it with the Cake it tasted amazing. ( Bittersweet chocolate with some melted butter and lemon juice) item not reviewed by moderator and published
Hello I would like to know if anyone has made this cake in 2 9inch cake pans if so at what temp and how long.....want to make this with lemon curd in the middle and lemon icing.....thank you. item not reviewed by moderator and published
Lemon perfection. Anybody who says it's dry did something wrong. It is lemony. If you don't love lemon, find another recipe. item not reviewed by moderator and published
Truly delicious it came out perfectly. I followed the recipe exactly and it will be one of my go to options for family get together s. Only thing I will do is omit the glaze as it was a little to sweet for me and use less lemon in the soak. The cake is perfect on its own. I am having mine with a scoop of vanilla ice cream....Yum Yum Yum. item not reviewed by moderator and published
This lemon cake is truly delicious but I refrain from giving it 5 stars because it's not quite moist enough. I will definitely make this recipe again but I'll modify with more butter and buttermilk. Otherwise, it's really great! item not reviewed by moderator and published
This bread is excellent. I divided the batter into 5 mini loaf pans and baked them for 40 min...probably could have taken them out about 5 minutes sooner. Still haven't tried them with the glaze/frosting as I needed to freeze them hence just tried the taster and it's super moist and lemony. item not reviewed by moderator and published
I made this yesterday in 9x5x4 inch glass baking dish and I followed the temperature of the recipe but had to leave in for 15 minutes longer because of the depth of the cake. I'm not sure how that would work out with the lemon curd. I've never made it before...Good luck! item not reviewed by moderator and published
I made it with lemon cur filling and 2 9in round cakelayers with lemon buttercream icing........iit w a big hit......I used 4 1/2 lemons for zest.......i was perfect just lemony enough.....thank you again Ina great as usual. item not reviewed by moderator and published

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