The beauty of this Glazed Lemon Cake lies in its perfectly balanced flavor—a combination of tart lemon zest, sweet syrup, and tangy buttermilk. The moist, tender crumb soaks up the refreshing lemon syrup, making each bite burst with bright, citrusy goodness. Topped with a luscious lemon glaze, this cake is not only a feast for the taste buds but also visually stunning, with its shiny glaze drizzling elegantly down the sides.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 cup buttermilk, room temperature
- 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. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. Make sure the butter is soft enough to mix smoothly, but not melted.
4. Add Eggs, Zest, and Juice: Add the eggs one at a time, beating well after each addition. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.
5. Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the dry flour mixture and buttermilk to the batter, starting and ending with the flour. Beat just until combined, being careful not to overmix.
6. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it with aluminum foil during the last 10–15 minutes of baking.
7. Prepare Lemon Syrup: While the cake bakes, make the lemon syrup by combining the lemon juice and granulated sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
8. Soak the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, using a skewer or toothpick, poke holes all over the top of the cake. Brush the lemon syrup generously over the warm cake, allowing it to soak in. Let the cake cool completely in the pan.
9. Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2–3 tablespoons of lemon juice until smooth. The glaze should be thick but pourable. If it’s too thick, add a bit more lemon juice.
10. Glaze the Cake: Once the cake is fully cooled, remove it from the pan and place it on a wire rack. Pour the lemon glaze over the top, letting it drizzle down the sides. Allow the glaze to set for about 15–20 minutes before slicing.
11. Serve: Slice and serve the glazed lemon cake. It pairs perfectly with tea or coffee and can be stored in an airtight container at room temperature for up to 3 days.
