Lemon Cake Recipe

Lemon cake is a timeless dessert that brings a burst of citrusy freshness to the table. Whether you’re baking for a special occasion or simply craving a sweet treat, this lemon cake recipe is sure to impress. Its moist, tender crumb and tangy lemon flavor make it a favorite among cake lovers. Let’s dive into the details of making this delightful cake.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk, room temperature
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the Lemon Syrup:

• 1/4 cup fresh lemon juice
• 1/4 cup granulated sugar

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. Preparing the Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
3. Add Eggs: Add the eggs, one at a time, beating well after each addition. This ensures a smooth and well-combined batter.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix Wet Ingredients: In another bowl, combine the whole milk, fresh lemon juice, lemon zest, and vanilla extract.
6. Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Start and end with the dry ingredients, mixing just until combined after each addition.
7. Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Making the Lemon Syrup

While the cakes are cooling, prepare the lemon syrup:

1. Combine and Heat: In a small saucepan, combine the fresh lemon juice and granulated sugar. Heat over medium heat, stirring constantly until the sugar is dissolved.
2. Brush the Cakes: Once the cakes are cool, brush the lemon syrup over the tops of both layers. This adds extra moisture and a burst of lemon flavor.

3. Preparing the Lemon Glaze

1. Mix Glaze: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice if necessary. The glaze should be thick but pourable.
2. Glaze the Cake: Pour the lemon glaze over the top of the cooled cake, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.

Serving Suggestions

This lemon cake is perfect for any occasion, whether it’s a birthday celebration, a casual get-together, or a weekend dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Garnish with lemon slices or zest for a beautiful presentation.

Tips for Success

• Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for the best mixing results.
• Lemon Zest: Use a microplane to zest the lemons finely, avoiding the bitter white pith.
• Even Baking: Rotate the cake pans halfway through baking to ensure even cooking.

Conclusion

This lemon cake recipe is a delightful blend of sweetness and tanginess, making it a crowd-pleaser. Its moist texture and vibrant flavor are sure to make it a favorite in your dessert repertoire. Give this recipe a try, and enjoy the zesty goodness of homemade lemon cake!

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Feel free to share your experiences and any variations you try with this recipe in the comments below. Happy baking!