Make this lemon cake! It’s chock full of great, fresh, lemon flavor. I made this for a special birthday and the recipients absolutely loved it! It’s pretty easy to make too, and clearly comes with great results!
- 1/4 c. (1 stick) unsalted butter, at room temperature
- 1 1/4 c, granulated sugar
- 2 large eggs, at room temperature
- 1/4 . grated lemon zest (about 3 large lemons)
- 1 1/2 c. all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 c. freshly squeezed lemon juice
- 1/4 c. plus 2 tbsp. buttermilk, at room temperature
- 1/2 tsp. vanilla extract
Heat oven to 350 degrees. Grease and flour a bundt or loaf pan.
Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour batter into the prepared pan, smooth the top, and bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set on a rack set over a tray or sheet pan; spoon the lemon syrup over the cake. Allow to cool completely.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cake and allow the glaze to drizzle down the sides.