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A Lemon Cake To Die For

A Lemon Cake To Die For
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This Lemon Cake To Die For is a moist, tender cake bursting with bright, authentic lemon flavor. Perfect for any occasion, it balances zesty citrus with a soft crumb, is simple to make, and can be customized with various glazes or frostings. Ideal for lemon lovers seeking a delightful and versatile dessert.

Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • Zest of 2 fresh lemons
  • Juice of 2 fresh lemons (about 1/3 cup)
  • 1/2 cup milk or buttermilk
  • 1 teaspoon vanilla extract

Optional Variations and Add-ins

  • 1 tablespoon poppy seeds (for Lemon Poppy Seed version)
  • Gluten-free flour blend, substitute 1:1 for all-purpose flour (for gluten-free twist)
  • Cream cheese frosting instead of glaze
  • Fresh thyme or rosemary for herbal infusion
  • Plant-based butter, flax egg (1 tbsp flaxseed meal + 3 tbsp water), and non-dairy milk for vegan adaptation

For Glaze (Optional)

  • 1 cup powdered sugar
  • 2–3 tablespoons freshly squeezed lemon juice

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease your cake pan. Zest and juice your lemons, melt the butter, and measure all ingredients precisely to set the foundation for baking success.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
  3. Combine Wet Ingredients: In another bowl, beat the softened butter and granulated sugar until fluffy and light. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, vanilla extract, and milk or buttermilk until smooth.
  4. Incorporate Dry Into Wet: Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully until just combined to maintain a tender crumb without overmixing.
  5. Bake to Perfection: Pour the batter into your prepared pan and bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan before removing.
  6. Add a Glaze or Frosting (Optional): Once completely cooled, drizzle with a simple lemon glaze made from powdered sugar and lemon juice, or spread cream cheese frosting evenly over the cake for added richness and presentation.

Notes

  • Use freshly grated lemon zest and juice for the brightest, cleanest lemon flavor.
  • Ensure eggs, butter, and milk are at room temperature for smooth mixing and even baking.
  • Do not overmix the batter; fold gently to keep the texture light and avoid density.
  • Test cake doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Allow the cake to cool completely before glazing to prevent melting or running.
  • Store leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
  • Freeze wrapped cake tightly in plastic wrap and foil for up to three months; thaw overnight in the fridge before serving.
  • Reheat cake slices gently in the microwave for 10-15 seconds or in a low oven to refresh moisture.

Nutrition

Keywords: lemon cake, citrus cake, moist lemon cake, lemon dessert, homemade cake, lemon zest cake, easy lemon cake

Find it online: https://cherrycooks.com/a-lemon-cake-to-die-for/