A Lemon Cake

Why You’ll Love This Recipe

• Bold Lemon Flavor – From the zest in the batter to the lemon syrup and glaze, this cake delivers a punch of citrusy goodness.
• Moist and Tender – The lemon syrup ensures a moist, spongy cake with each bite.
• Simple and Elegant – It’s easy to make yet looks impressive enough for any occasion.

Ingredients

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For the cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk

For the lemon syrup:

• 1/2 cup lemon juice
• 1/2 cup granulated sugar

For the lemon glaze:

• 2 cups powdered sugar
• 3-4 tablespoons lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep and Bake the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.
4. Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
5. While the cake bakes, prepare the lemon syrup by heating lemon juice and sugar in a saucepan until the sugar dissolves.

Soak the Cake

1. Once the cake is done, remove it from the oven and poke holes all over the cake using a skewer or toothpick.
2. Slowly pour the lemon syrup over the warm cake, allowing it to soak into the holes. Let the cake cool completely in the pan.

Make the Glaze

1. In a bowl, whisk together powdered sugar and lemon juice to make the glaze. Drizzle it over the cooled cake.

Servings and Timing

• Servings: 12
• Prep time: 20 minutes
• Cook time: 45-50 minutes
• Total time: 1 hour 15 minutes

Variations

• Add fresh berries: Top with fresh raspberries or blueberries for a pop of color and flavor.
• Use a different citrus: Swap lemon for orange or lime for a different twist.
• Make it a layered cake: Bake in two round pans and layer with frosting between the cakes.

Storage/Reheating

• Room temperature: Store for up to 3 days in an airtight container.
• Refrigerator: Keeps for up to 1 week in the fridge.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be baked a day ahead. Just pour the syrup and glaze just before serving.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but you can use bottled if needed.

How do I know when the cake is done?

Check for doneness by inserting a toothpick. If it comes out clean, the cake is ready.

Can I make this cake in a different pan?

Yes, use a 9-inch round or square pan, adjusting the baking time as needed.

Can I substitute the buttermilk?

Yes, you can substitute with milk and a tablespoon of lemon juice or vinegar to mimic buttermilk.

Conclusion

A Lemon Cake To Die For is a must-try for anyone who loves a tangy, moist cake. Infused with lemon in every layer—from the batter to the syrup and glaze—this cake is a delightful and refreshing dessert for any occasion. Enjoy the vibrant citrus flavor and impress your guests with this delicious treat!

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