Incredible Lemon Cake Recipe

Name: Incredible Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb unsalted butter, room temperature; 2 1/2 cups granulated sugar, divided; 4 large eggs, room temperature; 1/3 cup lemon, zest of, grated; 3 cups flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 3/4 cup fresh lemon juice, divided; 3/4 cup buttermilk, room temperature; 1 teaspoon vanilla extract; Glaze; 2 cups confectioners' sugar, sifted; 3 1/2 tablespoons fresh lemon juice

Servings: persons

1/2 lb unsalted butter, room temperature
2 1/2 cups granulated sugar, divided
4 large eggs, room temperature
1/3 cup lemon, zest of, grated
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup fresh lemon juice, divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
Glaze
2 cups confectioners' sugar, sifted
3 1/2 tablespoons fresh lemon juice

1
Preheat oven to 350u00b0F.
2
Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
3
Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
4
With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
5
Sift together flour, baking powder, baking soda and salt into a bowl.
6
In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
7
Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8
Divide batter evenly between pans, smoothing the tops.
9
Bake 45 minutes- 1 hour, until tester comes out clean.
10
When cakes are done, cool 10 minutes.
11
Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
12
Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
13
Spoon lemon syrup over cakes.
14
Allow cakes to cool completely.
15
Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
16
Pour over the tops of the cakes and allow to drizzle down the sides.
17
Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.

2080

kcal

Calories

Fat

304

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 lb unsalted butter, room temperature, 2 1/2 cups granulated sugar, divided, 4 large eggs, room temperature, 1/3 cup lemon, zest of, grated, and more.

Yes, Incredible Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Incredible Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions