Description
Indulge in a light and fluffy Lemon Cake, bursting with zesty flavor. This easy-to-make treat is perfect for any occasion and can be elegantly enhanced with a lemon glaze and fresh berries. Enjoy a slice with tea or coffee for a delightful experience!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
- Fresh berries, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
- In another bowl, mix the buttermilk, lemon zest, lemon juice, and vanilla extract. Stir until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the buttermilk mixture. Start with the dry ingredients, then add some of the buttermilk, and continue this process until everything is combined. Be careful not to overmix; just mix until you see no dry flour.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the top should spring back when gently pressed.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides for a beautiful finish.
- Dust the top of the cake with powdered sugar before serving for an inviting touch.
- Serve slices of the lemon cake with fresh berries on the side, such as strawberries, blueberries, or raspberries.
- Enjoy your lemon cake with a cup of tea or coffee, or savor it on its own.
- Store any leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week for longer storage.
- For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight when ready to enjoy.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes