Written by Clara Rose
why make this recipe
Lemon Cake to Die For is a delightful dessert that captures the bright, refreshing flavor of lemons in every bite. Perfect for any occasion, this cake is easy to make and sure to impress your friends and family. The balance of sweetness and tanginess makes it a favorite for both lemon lovers and those new to this zesty fruit. Plus, it’s a wonderful way to celebrate spring and summer gatherings!
Table of Contents
how to make Lemon Cake to Die For
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, lemon juice, lemon zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, 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 to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
how to serve Lemon Cake to Die For
You can serve this delicious lemon cake on its own or with some whipped cream and fresh berries. It’s also lovely with a scoop of vanilla ice cream. If you want to add more lemon flavor, consider a light lemon glaze on top!
how to store Lemon Cake to Die For
Store any leftover lemon cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For the best flavor, allow it to come to room temperature before serving.
tips to make Lemon Cake to Die For
- Make sure your butter is at room temperature for easier creaming with sugar.
- Don’t over-mix your batter; mix just until you see no more flour.
- For a stronger lemon taste, increase the lemon zest and juice slightly.
variation
You can add poppy seeds for a delightful twist or incorporate a lemon glaze made with powdered sugar and lemon juice for an extra sweet finish.
FAQs
1. Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract if you don’t have fresh lemons. However, fresh lemon juice gives the best flavor!
2. Can I freeze the lemon cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze it for up to three months.
3. What can I do if my cake sinks in the middle?
A sinking cake usually means it was underbaked or the oven temperature was too low. Make sure to check your oven with a thermometer for accuracy!
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