Description
A soft, bright, and buttery cake packed with fresh lemon zest and juice, this lemon cake is perfect for any occasion. Topped with a zesty glaze or a rich lemon cream cheese frosting, it strikes a beautiful balance between sweet and tangy.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- Zest of 2 lemons
- 1/3 cup fresh lemon juice
- 1 cup buttermilk
- 2 tsp vanilla extract
For the Glaze or Frosting (optional):
- 1/2 cup cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Alternately add the flour mixture and buttermilk to the wet mixture, starting and ending with flour. Mix just until combined.
- Divide batter evenly between the pans. Smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- If using, beat cream cheese and butter until smooth, then add powdered sugar and lemon juice. Mix until creamy.
- Frost or glaze the cooled cake. Decorate with lemon zest or slices if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes