Description

A Lemon Cake To Die For is a bright, refreshing dessert featuring a perfect balance of tangy lemon and sweet vanilla flavors. This moist and tender cake melts in your mouth, ideal for family gatherings or a cozy afternoon treat. Easy to bake with simple ingredients, it offers a versatile dessert experience that can be enjoyed on its own or with various toppings and sides.

Ingredients

Scale

Main Ingredients

1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk or buttermilk, at room temperature
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 2 fresh lemons
1 teaspoon vanilla extract

Optional Ingredients for Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Optional Variations and Add-ins

Fresh raspberries (to fold in for lemon raspberry variation)
1 tablespoon poppy seeds (for lemon poppy seed variation)
Flax eggs (for vegan adaptation: 2 tablespoons ground flaxseed mixed with 6 tablespoons water, set to gel)
Plant-based butter (for vegan adaptation)
Cream cheese frosting ingredients (for cream cheese frosting topping)
Fresh thyme leaves (for lemon thyme infusion)

Instructions

Prep Your Ingredients: Preheat your oven to 350°F (175°C) and grease your cake pan. Zest and juice the lemons, then measure and prepare all other ingredients, making sure everything is at room temperature for best results.
Mix the Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt to ensure an even distribution and help achieve a light, fluffy crumb.
Cream Butter and Sugar: In a separate large bowl, beat the softened butter with sugar until the mixture is light, fluffy, and pale in color. This step is key to creating a tender texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until smooth.
Incorporate Lemon Juice and Zest: Stir the freshly squeezed lemon juice and lemon zest into the batter to infuse vibrant citrus flavor and aroma.
Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture alternately with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
Bake Until Golden: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Optional Glaze: While the cake cools, whisk together powdered sugar and lemon juice to make a light glaze. Drizzle the glaze over the cooled cake for an extra touch of sweetness and zest.

Notes

Use fresh lemons for the best flavor; avoid bottled lemon juice and dried zest.
Do not overmix the batter to keep the cake tender and avoid a tough crumb.
Ensure all ingredients like butter, eggs, and milk are at room temperature to blend smoothly.
Check your oven temperature with an oven thermometer to ensure accurate baking.
Allow the cake to cool fully before applying glaze or frosting to prevent melting.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 280
Sugar: 22g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: lemon cake, lemon dessert, moist cake, citrus cake, easy lemon cake, gluten-free lemon cake, vegan lemon cake, lemon poppy seed cake, lemon raspberry cake