If you want a bright, tangy, and soft lemon cake that’s ultra-moist and irresistible, here’s a simple recipe that really delivers. 🍋🎂
Ingredients (8–10 servings)
For the cake:
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
For the glaze (optional but heavenly):
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 180°C / 350°F. Grease and flour an 8-inch cake pan.
- Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. - Cream butter and sugar
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice. - Combine wet and dry
Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. - Bake
Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. - Cool and glaze
Let the cake cool for 10 minutes, then remove from pan. Whisk powdered sugar and lemon juice to make the glaze, and drizzle over the warm cake.
✨ Tips for Maximum Lemon Flavor
- Use fresh lemon juice rather than bottled.
- Add a little extra lemon zest to the batter and glaze for a zesty punch.
- Serve with a dollop of whipped cream or fresh berries for an extra treat.
If you want, I can also give you a 5-minute lemon syrup trick that makes the cake super-moist and extra tangy—it’s what makes it truly “to die for.”
