Spring Baking: The Easiest Lemon Cake Recipe EVER

Spring baking lemon cake is the taste of sunshine on a plate. There’s something about the bright, zesty flavor of lemon that just screams spring. My grandmother, bless her heart, always made a simple lemon cake this time of year. It wasn’t fancy, but it was bursting with flavor and love. This spring baking lemon cake recipe is my slightly elevated take on her classic, guaranteed to brighten your day.

It all started with wanting to recreate that memory, but with a bit more oomph. After countless trials (and happy taste testers!), I’ve perfected a spring baking lemon cake that’s moist, tender, and intensely lemony. The secret? Lemon zest, lemon juice, and a luscious lemon glaze. Trust me, you’ll want to bookmark this one.

Why You Will Love This spring baking lemon cake Recipe

This spring baking lemon cake recipe is pure comfort food. It’s incredibly easy to make, even for beginner bakers. The bright lemon flavor is an instant mood booster, perfect for those slightly chilly spring days when you need a little sunshine in your life. Plus, the simple glaze adds just the right amount of sweetness.

I remember baking this cake for a friend who was feeling down, and the look on her face when she took her first bite was priceless. It’s a hug in cake form. Think of this spring baking lemon cake as a quick and easy way to make everything a little better. You might also enjoy browsing our equally delicious Spring Baking Loaf Cake recipes!

Ingredients Needed for This spring baking lemon cake Recipe

*For the Cake:*

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/4 cup lemon juice
• 2 tablespoons lemon zest

*For the Glaze:*

• 2 cups powdered sugar
• 1/4 cup lemon juice
• 1 tablespoon lemon zest

How to Make This spring baking lemon cake Recipe

1. 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. 5. In a small bowl, combine the buttermilk and lemon juice.
6. 6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. 7. Stir in the lemon zest.
8. 8. Pour batter into the prepared pan and bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. 10. While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
11. 11. Once the cake is completely cool, drizzle the glaze over the top. If you enjoy cheesecakes, you should consider our Spring Baking Cheesecake recipes!

How to Serve This spring baking lemon cake Recipe

Serve this spring baking lemon cake at room temperature. A slice of this cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch of spring, garnish with fresh berries like raspberries or blueberries. You can also serve it with a cup of tea or coffee for a delightful afternoon treat.

How to Store This spring baking lemon cake Recipe

Store leftover spring baking lemon cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cake, tightly wrapped, for up to 2 months. To reheat, thaw in the refrigerator overnight. This method will make baking lemon creations last longer.

Tips to Make This spring baking lemon cake Recipe

• For the best flavor, use fresh lemon juice and zest. Bottled lemon juice just doesn’t compare.
• Make sure your butter is softened to room temperature for easy creaming.
• Don’t overmix the batter, as this can result in a tough cake.
• Let the cake cool completely before glazing to prevent the glaze from melting.
• For a more intense lemon flavor, poke holes in the cooled cake and drizzle some extra lemon juice over the top before glazing.

Helpful Notes for This spring baking lemon cake Recipe

Buttermilk adds tenderness and moisture to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. Another spring themed delight to consider are these Spring Vegetable Carrot Cake 2 recipes.

The lemon zest is crucial for the lemon flavor. Be sure to zest the lemon before juicing it.

Variation of This spring baking lemon cake Recipe

For a poppy seed lemon cake, add 2 tablespoons of poppy seeds to the batter along with the lemon zest. To make a lemon bundt cake, bake the batter in a greased and floured bundt pan. You can also add a handful of fresh blueberries or raspberries to the batter for a fruity twist.

Conclusion

So there you have it, my take on a classic spring baking lemon cake. It’s bright, zesty, and guaranteed to bring a little sunshine to your day. This spring baking lemon cake is more than just a dessert; it’s a slice of happiness. I encourage you to give this recipe a try and let me know what you think in the comments below!

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