A Lemon Cake To Die For

Moist, zesty, and undeniably delicious, A Lemon Cake To Die For is the perfect dessert for any occasion. This cake boasts a vibrant citrus flavor that can brighten up your gatherings or serve as a delightful treat for yourself. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging in something sweet, this cake will surely impress.

Why You’ll Love This Recipe

• Incredibly Moist: The combination of buttermilk and fresh lemon juice ensures every bite is soft and tender.
• Easy to Make: With simple steps and common ingredients, even beginners can master this recipe.
• Zesty Flavor: The bold lemon zest and juice provide a refreshing taste that’s perfect for any season.
• Versatile Dessert: Enjoy it plain, with glaze, or even paired with fresh berries for added flair.
• Perfect for Sharing: This recipe yields 8 servings, making it great for family gatherings or potlucks.

Tools and Preparation

Before you start baking, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Electric mixer
• Loaf pan (9×5 inches)
• Measuring cups and spoons
• Parchment paper

Importance of Each Tool

• Electric mixer: Makes creaming butter and sugar effortless, ensuring a light and fluffy texture.
• Loaf pan: Provides the perfect shape for your lemon cake, allowing it to bake evenly.

Ingredients

Moist, zesty, and easy to make—this lemon cake recipe features bold citrus flavor, a sweet lemon glaze, and a soft crumb. Perfect for beginners and pros alike!

For the Cake

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest (about 2 lemons)
• 2 tbsp fresh lemon juice
• ½ cup (120ml) buttermilk

For the Syrup

• ¼ cup fresh lemon juice
• 3 tbsp powdered sugar

For the Glaze

• 1 cup powdered sugar, sifted
• 1 ½ tbsp fresh lemon juice
• 1 tbsp milk (any kind)

How to Make A Lemon Cake To Die For

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:
* flour
* baking powder
* salt

Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl:
1. Beat the softened butter and granulated sugar until pale and fluffy (about 3 minutes).

Step 4: Add Eggs and Flavor

1. Beat in the eggs one at a time.
2. Add vanilla extract, lemon zest, and fresh lemon juice. Mix well until combined.

Step 5: Alternate Wet and Dry Ingredients

1. Add flour mixture in three parts.
2. Alternate with buttermilk.
3. Start and end with flour. Mix just until combined—don’t overmix!

Step 6: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 50–60 minutes or until a toothpick comes out clean.
3. If browning too fast, loosely cover with foil halfway through baking.

Step 7: Make Syrup While Baking

In a small bowl:
1. Whisk together fresh lemon juice and powdered sugar until smooth.

Step 8: Soak the Cake

After baking:
1. Let the cake sit in the pan for 10 minutes.
2. Poke holes using a skewer.
3. Brush warm syrup all over the cake.
4. Allow it to cool completely in the pan.

Step 9: Glaze It Up

In another bowl:
1. Mix sifted powdered sugar with fresh lemon juice and milk until smooth.
2. Drizzle over cooled cake.
3. Allow glaze to set before serving.

Enjoy your delightful slice of A Lemon Cake To Die For!

How to Serve A Lemon Cake To Die For

Serving a delicious lemon cake can elevate any gathering or meal. Here are some delightful ways to present and enjoy this zesty treat.

With Fresh Berries

• Serve slices of the lemon cake alongside a mix of fresh raspberries, blueberries, and strawberries for a burst of color and flavor.

With Whipped Cream

• Top each slice with a dollop of whipped cream for added creaminess. You can also add a sprinkle of lemon zest for extra zing.

As Part of a Dessert Platter

• Include the lemon cake on a dessert platter with assorted sweets. Pair it with cookies, brownies, and mini tarts for a delightful assortment.

With Tea or Coffee

• Enjoy this cake with your favorite tea or coffee. The citrus notes pair beautifully with both beverages, making for a refreshing afternoon treat.

At Celebrations

• Use the lemon cake as a centerpiece at birthdays or gatherings. It’s perfect for serving guests and can be decorated with fresh flowers or citrus slices.

How to Perfect A Lemon Cake To Die For

Perfecting your lemon cake takes just a few simple steps to ensure it turns out moist and flavorful every time.

• Use Room Temperature Ingredients: Bring eggs and buttermilk to room temperature before mixing. This helps create a smooth batter and contributes to even baking.
• Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture instead of a light crumb.
• Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached, indicating it’s perfectly baked.
• Let It Cool Completely: Allow the cake to cool fully after soaking it in syrup. This sets the flavors and ensures easier slicing.
• Store Properly: Keep leftovers covered at room temperature for up to three days. For longer freshness, refrigerate it in an airtight container.

Best Side Dishes for A Lemon Cake To Die For

Pairing side dishes with your lemon cake can enhance the overall experience. Here are some tasty suggestions that complement its bright flavor.

1. Fruit Salad: A vibrant mix of seasonal fruits adds freshness and balances the sweetness of the cake.
2. Lemon Sorbet: This icy treat provides an extra burst of lemon flavor while offering a refreshing contrast to the cake’s richness.
3. Creamy Coleslaw: A tangy coleslaw adds crunch and contrasts beautifully with the soft texture of the lemon cake.
4. Green Salad with Citrus Vinaigrette: Light greens drizzled with citrus dressing provide a crisp bite that pairs well with dessert.
5. Pistachio Muffins: These nutty muffins bring an interesting texture and taste that complements the zesty notes in the lemon cake.
6. Chilled Cucumber Soup: This light soup offers cooling relief between bites of sweet dessert, making it an elegant pairing.
7. Chocolate Covered Strawberries: The rich chocolate contrasts nicely against the tartness of the lemon, creating a delightful combination.
8. Almond Biscotti: Crunchy biscotti adds texture and is perfect for dipping into coffee or tea alongside your slice of lemon cake.

Common Mistakes to Avoid

Baking can be tricky, and even small errors can affect your lemon cake. Here are some common mistakes to watch out for:

• Skipping the Room Temperature Step: Using cold eggs or butter will not blend well, resulting in a dense cake. Always bring your ingredients to room temperature before mixing.
• Overmixing the Batter: Mixing too much can lead to a tough texture. Stir just until the ingredients are combined for a light, fluffy cake.
• Not Measuring Ingredients Accurately: Baking is a science. Use a kitchen scale or measuring cups specifically for dry and liquid ingredients to ensure accuracy.
• Ignoring Bake Time: Ovens can vary in temperature. Always check for doneness with a toothpick inserted in the center; it should come out clean.
• Rushing Cooling Time: Letting your cake cool in the pan too long can make it soggy. Follow cooling instructions closely for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store your lemon cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing A Lemon Cake To Die For

• Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating A Lemon Cake To Die For

• Oven: Preheat to 350°F (175°C), cover with foil, and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 10-15 seconds until warm.
• Stovetop: Use a skillet on low heat for a few minutes, covered, until warmed through.

Frequently Asked Questions

Here are answers to some common questions about making A Lemon Cake To Die For:

How do I ensure my lemon cake is moist?

Using buttermilk and not overbaking are key factors that help keep your cake moist.

Can I use other citrus fruits?

Yes! You can substitute lemon with lime or orange for different flavors while following the same recipe process.

What if I don’t have buttermilk?

You can easily make a substitute by mixing milk with lemon juice or vinegar, letting it sit for about 5-10 minutes before using.

How long does A Lemon Cake To Die For last?

When stored properly, this lemon cake stays fresh for up to 5 days in the fridge and up to 3 months in the freezer.

Final Thoughts

A Lemon Cake To Die For is not only easy to prepare but also delivers delightful flavors that everyone will enjoy. It’s perfect for any occasion or just as a treat at home. You can customize this recipe by adding berries or nuts to suit your taste. Don’t hesitate—try making this refreshing dessert today!

Print

A Lemon Cake To Die For

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Indulge in A Lemon Cake To Die For, a moist and zesty dessert that promises to brighten any occasion. This delightful cake combines the vibrant flavors of fresh lemons with a tender crumb, making it an irresistible treat for birthdays, tea parties, or simply as a sweet indulgence at home. With its easy preparation and minimal ingredients, even beginner bakers can create this stunning centerpiece. Drizzled with a sweet glaze and paired with fresh berries, this lemon loaf is not only visually appealing but also bursting with refreshing citrus goodness. Each slice invites you to savor the sunny flavors, whether enjoyed alone or shared with loved ones.

• Total Time: 1 hour 15 minutes
• Yield: Makes approximately 8 servings 1x

Ingredients

Scale 1x2x3x

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest (about 2 lemons)
• 2 tbsp fresh lemon juice
• ½ cup (120ml) buttermilk
• ¼ cup fresh lemon juice (for syrup)
• 3 tbsp powdered sugar (for syrup)
• 1 cup powdered sugar, sifted (for glaze)
• 1 ½ tbsp fresh lemon juice (for glaze)
• 1 tbsp milk (any kind, for glaze)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan lined with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream softened butter and sugar until pale and fluffy.
4. Beat in eggs one at a time, then add vanilla extract, lemon zest, and fresh lemon juice.
5. Alternate adding dry ingredients with buttermilk until just combined.
6. Pour batter into the prepared pan and bake for 50–60 minutes until a toothpick comes out clean.
7. While baking, mix syrup ingredients (fresh lemon juice and powdered sugar) until smooth.
8. After baking, soak the warm cake in syrup before allowing it to cool completely.
9. Prepare glaze by mixing sifted powdered sugar with lemon juice and milk; drizzle over cooled cake.

• Author: Diary
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 40mg