Oh, you’re in for a zesty, moist, and irresistible treat. Here’s A Lemon Cake To Die For—bursting with fresh lemon flavor, ultra-soft, and topped with a tangy lemon glaze that soaks right into the cake. It’s sunshine in every bite.
A Lemon Cake To Die For
Ingredients:
For the cake:
• 1 cup (2 sticks) unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 2¾ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk (or buttermilk for extra tang)
• 1 teaspoon vanilla extract
For the lemon soak:
• ⅓ cup fresh lemon juice
• ⅓ cup powdered sugar
For the glaze (optional but amazing):
• 1 cup powdered sugar
• 2–3 tablespoons lemon juice
• 1 teaspoon lemon zest
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
2. Cream the butter and sugar until light and fluffy (about 3–5 minutes). Add eggs one at a time, beating well after each. Stir in lemon zest and juice.
3. Mix dry ingredients in a separate bowl: flour, baking powder, and salt.
4. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined. Stir in vanilla.
5. Pour batter into pan and smooth the top. Bake 45–50 minutes (bundt) or 35–40 minutes (sheet cake), or until a toothpick comes out clean.
6. While warm, poke holes all over the cake with a skewer or fork. Whisk together lemon juice and powdered sugar for the lemon soak, then pour it slowly over the cake.
7. Let it cool, then drizzle with the lemon glaze. For extra drama, zest a little lemon over the top just before serving.
Tips:
• Want it extra lemony? Add ½ tsp lemon extract to the batter.
• Serve with whipped cream or berries to make it extra luxurious.
• This cake tastes even better the next day—store covered at room temp.
Want a layered version or one with cream cheese frosting? Say the word!