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A Lemon Cake To Die For

A Lemon Cake To Die For
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A Lemon Cake To Die For is a perfectly tangy and sweet cake bursting with fresh citrus flavor, moist and tender in texture. This classic dessert uses fresh lemon zest and juice combined with common pantry staples to create a bright, lively, and soft lemon cake that’s simple to make and versatile for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • Zest of 2 fresh lemons
  • 1/2 cup fresh lemon juice (from about 3 lemons)
  • 1/2 cup milk or buttermilk
  • 1 teaspoon vanilla extract

Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Prepare Your Ingredients: Preheat the oven to 350°F (175°C). Gather all ingredients, ensuring butter and eggs are at room temperature for easier mixing.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to create the dry base for the cake.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until light and fluffy to incorporate air into the batter.
  4. Incorporate Eggs and Lemon Zest: Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the fresh lemon zest for even citrus flavor distribution.
  5. Alternate Adding Dry Ingredients and Milk: Gradually fold in the flour mixture alternately with milk or buttermilk, starting and ending with the flour mixture. Mix gently to keep the batter airy.
  6. Pour and Bake: Pour the batter into a greased 8 or 9-inch round or square cake pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  7. Prepare the Lemon Glaze: While the cake cools, whisk together powdered sugar and lemon juice until smooth and glossy for the glaze.
  8. Finish and Serve: When the cake is completely cool, drizzle the lemon glaze evenly on top and allow it to set before slicing and serving.

Notes

  • Use Fresh Lemons: For best flavor, always use fresh lemon zest and juice instead of bottled.
  • Don’t Overmix: Fold dry ingredients gently to maintain a light, tender crumb.
  • Room Temperature Ingredients: Butter and eggs at room temp help with smooth mixing and better texture.
  • Check Oven Temperature: Use an oven thermometer to avoid over or under baking.
  • Cool Completely: Allow cake to cool fully before glazing to prevent glaze from melting.

Nutrition

Keywords: lemon cake, citrus dessert, moist cake, lemon glaze, gluten-free lemon cake, tangy cake, easy lemon cake

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