4 Videos | Photo: Lemon Cake Recipe
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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By CBIS51
on May 14, 2013
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I made an account just to review this recipe. I loved this cake even though I don’t like lemon desserts all that much. I followed this recipe carefully. I added a 1/2 tsp of lemon extract, which prob isn't needed, I just took a suggestion from another reviewer. I skipped the glaze and just sprinkled with confectioner's sugar for presentation. Here are some of my tips for this recipe:
-Let ingredients reach room temperature.
-Make a day ahead.
-Take your time. Prepare ingredients first.
-Cream butter and sugar very well, until light and fluffy.
-Use extra large eggs, which is stated in the recipe.
-For bundt pan, grease and flour are important for safe removal. Bake about 1h 10m, lowering heat to 300 for the last 15 minutes or so. I didn't need to cover mine with foil, but do so if the top surface is browning fast.
-The syrup is wonderful to brush on warm cake while in the bundt pan. I made some holes with toothpick as some reviewers suggested.
By thomj13
on May 12, 2013
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Really disappointing and dry. Thought with all the lemon juice it would be really flavorful, but just so-so. Also stuck to the pan. I followed the instructions to the letter.
By RazzCinn
North Georgia M...
on May 08, 2013
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The lemon cake is fabulous.
Anyone complaining that it isn't moist, didn't follow the recipe.
I am, now, making it using fresh orange zest and orange juice.
The only ingredient I added was a little more vanilla in the cake and a splash of vanilla in the glaze.
Perfect. Love it ice cold, too. Fresh berries make it even better.
Read all 302 reviews