Description
A cheerful, buttery lemon cake with a tender crumb and tangy glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup freshly squeezed lemon juice (more or less for consistency)
- 1 tablespoon melted butter
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together the softened butter and granulated sugar until pale and fluffy.
- Add eggs one at a time, followed by the vegetable oil.
- In a separate bowl, whisk buttermilk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 30–35 minutes until a skewer comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, melted butter, and lemon zest until smooth.
- Pour the glaze over the cooled cake and let set for at least 30 minutes before serving.
Notes
Garnish with extra lemon zest or fresh berries for color. Make sure to store the cake properly to retain its moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon cake, dessert, cake recipe, sweet, citrus