Lemon Cake to Die For
In the world of desserts, few delights can match the refreshing taste of a well-made lemon cake. Bright, tangy, and utterly delicious, this Lemon Cake to Die For is the perfect celebration of citrus flavors. Whether it’s a birthday, a family gathering, or just a simple afternoon treat with tea, this cake is sure to impress everyone.
Why Make This Recipe
This lemon cake is not just a dessert; it’s an experience. The balance of sweetness and tartness makes it a delightful option for any occasion. The use of buttermilk enhances the cake’s moistness, while fresh lemon juice and zest impart an aromatic freshness that sets it apart from other cakes. Plus, it’s simple to make, allowing both novice and experienced bakers to achieve a stunning cake with minimal fuss.
How to Make Lemon Cake to Die For
Making this Lemon Cake to Die For is a straightforward process that results in a moist and flavorful cake that will have everyone asking for seconds.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Powdered sugar (for dusting, optional)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, buttermilk, lemon juice, and lemon zest, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
How to Serve Lemon Cake to Die For
This lemon cake is delightful on its own, but you can elevate the experience by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries can also add a lovely touch of color and flavor. For a special occasion, consider drizzling it with a simple lemon glaze or serving it alongside a lemon curd for an extra citrus burst.
How to Store Lemon Cake to Die For
To keep your lemon cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week. For longer storage, consider wrapping slices in plastic wrap and placing them in a freezer-safe container, where they can be stored for up to 3 months. Just remember to let it thaw in the fridge overnight before serving.
Tips to Make Lemon Cake to Die For
- Use fresh lemons for the juice and zest to maximize flavor.
- Ensure your butter is softened at room temperature for easier creaming.
- Don’t overmix the batter after adding the dry ingredients; mix until just combined for a tender crumb.
- For an added lemon flavor, substitute part of the buttermilk with lemon-lime soda.
Variation
For a different twist, try incorporating poppy seeds into the batter for a lemon-poppy seed cake. You can also switch out the lemon for other citrus fruits like orange or lime for a delicious alternative.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using it in the recipe.
2. Can I freeze the lemon cake?
Absolutely! The cake freezes well. Just wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container.
3. How can I make this cake even more lemony?
You can add more lemon zest or use a lemon syrup to soak the cake after baking for an extra burst of citrus flavor. Additionally, consider topping it with a tangy lemon icing for more zest.
Enjoy making and sharing this Lemon Cake to Die For, an irresistible dessert that promises to brighten any occasion!
Lemon Cake to Die For
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon juice Fresh lemon juice recommended
- 1 tablespoon lemon zest Freshly grated lemon zest is best
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- Powdered sugar (for dusting, optional) For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, buttermilk, lemon juice, and lemon zest, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
