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Lemon Cake Dessert: A Refreshing Treat for Every Occasion

  • Author: Dottie
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

This light and fluffy Lemon Cake is bursting with fresh lemon flavor, making it a perfect treat for any occasion. Easy to prepare, it can be elegantly topped with a simple lemon glaze and fresh berries for a delightful presentation. Enjoy it with tea or coffee for a refreshing dessert!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk
  • 1 tablespoon lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice (about 1–2 lemons)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Fresh berries, for garnish (optional)
  • 1 cup powdered sugar (for lemon glaze)
  • 2–3 tablespoons fresh lemon juice (for lemon glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.
  4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
  5. In another bowl, mix the buttermilk, lemon zest, lemon juice, and vanilla extract. Stir until well combined.
  6. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the buttermilk mixture. Start with the dry ingredients, then add some of the buttermilk, and continue this process until everything is combined. Be careful not to overmix; just mix until no dry flour remains.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the top should spring back when gently pressed.
  9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully turn it out onto a wire rack to cool completely.
  10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
  11. Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides.
  12. Dust the top of the cake with powdered sugar before serving for an inviting touch.
  13. Serve slices of the lemon cake with fresh berries on the side, such as strawberries, blueberries, or raspberries.
  14. Slice the cake into wedges and enjoy it with a cup of tea or coffee.
  15. Store any leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week for longer storage.
  16. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight when ready to enjoy.

Notes

  • Feel free to adjust the amount of lemon juice and zest to suit your taste preferences.
  • This cake pairs wonderfully with a variety of toppings, including whipped cream or a scoop of vanilla ice cream.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes

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Find it online: https://recipefantastic.com/lemon-cake-dessert/