A Lemon Cake To Die For

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A Lemon Cake To Die For

Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (230g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs, at room temperature

• 1 tbsp lemon zest (from about 2 lemons)

• 1 tbsp vanilla extract

• 1 cup (240ml) buttermilk, at room temperature

• ¼ cup (60ml) fresh lemon juice (about 2 lemons)

For the Lemon Syrup:

• ½ cup (120ml) fresh lemon juice

• ½ cup (100g) granulated sugar

For the Lemon Glaze:

• 1 ½ cups (180g) powdered sugar, sifted

• 2–3 tbsp fresh lemon juice

• Optional: zest for garnish

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Instructions

1. Prepare Oven and Pans

• Preheat your oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Mix Dry Ingredients

• In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

• In a large bowl, beat softened butter and sugar together with an electric mixer on medium-high speed until light, fluffy, and pale (about 3-4 minutes).

4. Add Eggs and Flavorings

• Add eggs one at a time, beating well after each addition.

• Stir in lemon zest and vanilla extract.

5. Combine Wet and Dry Ingredients

• Reduce mixer speed to low.

• Alternately add the dry flour mixture and buttermilk to the butter mixture in three additions, starting and ending with the flour.

• Mix until just combined — do not overmix.

• Gently fold in the fresh lemon juice.

6. Bake

• Divide batter evenly between prepared pans.

• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

7. Make Lemon Syrup

• While cakes bake, combine lemon juice and sugar in a small saucepan.

• Heat over medium until sugar dissolves completely.

• Remove from heat and let cool slightly.

8. Soak Cakes with Syrup

• While cakes are still warm, poke holes in the tops with a skewer or fork.

• Brush lemon syrup generously over each layer to soak in flavor and moisture.

9. Prepare Lemon Glaze

• In a bowl, whisk powdered sugar and lemon juice together until smooth.

• Adjust consistency by adding more lemon juice (thinner) or powdered sugar (thicker).

10. Assemble Cake

• Place one cake layer on a serving plate.

• Optionally spread a thin layer of lemon curd or frosting here.

• Place second cake layer on top.

• Drizzle lemon glaze over the top, letting it drip down the sides.

• Garnish with lemon zest or thin lemon slices if desired.

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Tips for the Perfect Lemon Cake:

• Use fresh lemons for the best bright flavor.

• Don’t skip the lemon syrup — it makes the cake incredibly moist.

• Room temperature eggs and butter help create a smooth batter.

• For a richer cake, you can add a few tablespoons of sour cream instead of buttermilk.

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Would you like a frosting or a lemon curd recipe to go along with this? Or maybe a vegan or gluten-free version?