LEMON CAKE RECIPE: In addition to being fluffy and tangy, this recipe for delicious lemon cake is really simple to create from scratch. Each and every slice of this incredibly moist pound cake is overflowing with the flavor of fresh lemon, and the simple lemon glaze that is drizzled on top will have you hooked after just one bite.
LEMON CAKE RECIPE
The zest of freshly grated lemons and the juice of freshly squeezed lemons are used to make this batter. As soon as the cake is removed from the oven, it is infused with a handmade lemon syrup to give it an additional lemon kick. After the cake has cooled down, the most delectable lemon glaze is applied on top of the pound cake.
IngredientsÂ
For the lemon pound cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice, about 1/2 lemon
- 1/2 cup buttermilk, see below for substitution
For the lemon syrup:
- 1/4 cup lemon juice, about 1 lemon
- 3 Tbsp powdered sugar
For the lemon icing:
- 1 cup powdered sugar, sifted
- 1.5 Tbsp lemon juice
- 1 Tbsp milk
Instructions
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Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). An 8×4-inch or 9×5-inch loaf pan should be greased well.
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It is recommended to mix the flour, baking powder, lemon zest, and salt together in a medium bowl. Put aside for later.
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The butter and sugar should be creamed together at medium-high speed for approximately four to six minutes in the bowl of a stand mixer that is equipped with the paddle attachment (or using an electric mixer). The mixture should feel light and fluffy. Whenever it is necessary, scrape the edges of the bowl.
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Begin by adding the eggs one at a time while the mixer is operating at a low speed. After that, include the vanilla extract and lemon juice into the mixture. The mixture should be beaten at a medium-high speed until it is mixed.
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Begin by adding approximately one-third of the flour mixture to the mixer and mixing it until it is nearly completely combined. Next, add half of the buttermilk and mix it until it is almost completely incorporated. Begin the process once more by adding another third of the flour mixture, followed by the remaining half of the buttermilk, and finally finish with the last third of the flour. Beat until the ingredients are almost completely combined.
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Put the batter into the loaf pan that has been prepared, and bake it for forty-five to fifty minutes, or until the cake is golden brown and a toothpick inserted into the center of the cake comes out mostly clean with only a few moist crumbs. Baking times can vary, therefore it is important to note your own.
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Wait around fifteen minutes for the cake to cool down in the pan. When making the lemon syrup, combine the sugar from confectioners’ sugar and the juice from one lemon. The cake should be brushed with the syrup while it is still warm, after which the loaf pan should be carefully inverted and the cake should be transferred to a cooling rack. Please allow the cake to totally cool.
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After the cake has cooled, combine all of the ingredients for the icing. Begin by combining one tablespoon of lemon juice with one tablespoon of milk, and then add the remaining lemon juice as required. In contrast to being runny, the icing need to be thick. Before serving, pour the frosting over the cake and allow it to dry.
