Description
A fluffy and tart lemon cake iced with a dangerously drippy lemon 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 to reach desired consistency)
- 1 tablespoon melted butter
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3 to 5 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Beat in the vegetable oil.
- In a separate small bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Give the batter one final mix just until everything is evenly incorporated. Scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30 to 35 minutes or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and lemon zest until smooth. Adjust lemon juice to reach desired consistency.
- Once the cake is completely cool, place it on a serving platter. Pour the lemon glaze over the cake, spreading it evenly.
- Allow the glaze to set for at least 30 minutes before slicing and serving. Garnish with extra lemon zest or a few fresh berries.
Notes
Keep the mixing gentle to avoid overmixing the batter. Use fresh lemon juice and zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: lemon cake, fluffy cake, dessert