Mother’s Day Breakfast Lemon Cake: Easiest Cake EVER!

Mother's Day breakfast lemon cake, the perfect treat to start Mom's special day! This bright, flavorful cake is more than just a recipe; it's a memory of my grandmother baking on Sunday mornings, the aroma filling her cozy kitchen. I've taken that cherished memory and transformed it into an easy, delicious cake that you can make with your family. So, let's create some new memories this Mother's Day with a slice of delightful Mother's Day breakfast lemon cake.

Why You Will Love This Mother’s Day breakfast lemon cake Recipe

This Mother’s Day breakfast lemon cake is pure sunshine on a plate. It’s incredibly easy to make, using simple ingredients you probably already have in your pantry. Imagine waking Mom up to the aroma of freshly baked lemon cake a sweet and tangy treat that pairs perfectly with a cup of coffee or tea. It reminds me of my grandmother because she would always make sure everyone felt special and loved. This cake is my way of passing on that feeling. Plus, it’s the kind of recipe that even novice bakers can master thanks to its simplicity. If you are looking for other brunch options, why not try this Vegan Waffle Recipe!

Ingredients Needed for This Mother’s Day breakfast lemon cake Recipe

Here’s what you’ll need to whip up this sunshiney cake for Mother’s Day:

• For the Cake:

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

• For the Lemon Glaze:

  • 1 cup powdered sugar
  • 3 4 tablespoons lemon juice, or more to reach desired consistency

How to Make This Mother’s Day breakfast lemon cake Recipe

Get ready to fill your kitchen with the sweet scent of lemon with these simple steps.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3 5 minutes using an electric mixer. Creaming butter and sugar properly is very important so that the batter gets aerated and gives a fluffy texture to the cake.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. In a small bowl, combine the buttermilk, lemon juice, and lemon zest.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix.
7. Pour the batter into the prepared loaf pan and spread evenly.

8. Bake for 50 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, until you reach your desired consistency.
11. Once the cake is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set before slicing and serving.

How to Serve This Mother's Day breakfast lemon cake Recipe

This Mother's Day breakfast lemon cake is delicious on its own, but here are some serving suggestions to make it extra special:

• Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh berries like raspberries or blueberries.
• Pair it with a cup of coffee, tea, or a mimosa for a truly decadent Mother's Day breakfast. A serving of this cake goes well with a batch of Protein Cookie Recipe!
• For plating ideas, dust the cake with powdered sugar just before serving for an extra touch of elegance.

How to Store This Mother's Day breakfast lemon cake Recipe

Proper storage will keep your cake fresh and delicious for days. Here's how:

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: If frozen, let thaw overnight in the refrigerator before bringing to room temperature.
• Shelf Life: At room temperature, covered in plastic wrap, this lemon cake will last for about 2 days.

Tips to Make This Mother's Day breakfast lemon cake Recipe

Here are some tips to ensure your Mother's Day breakfast lemon cake turns out perfectly:

• Ingredient Swaps: If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
• Success Tips: Make sure your butter is softened to room temperature for easier creaming.
• Common Mistakes to Avoid: Overmixing the batter will result in a tough cake, so mix until just combined.
• Pro Tips: For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.

Helpful Notes for This Mother's Day breakfast lemon cake Recipe

A few extra notes to ensure success:

• Using fresh lemon juice and zest is key for the best flavor. Bottled lemon juice just doesn't compare.
• A good quality loaf pan will help your cake bake evenly.
• Don't be afraid to experiment with the amount of lemon juice in the glaze to achieve your desired sweetness and tanginess.
• To add complexity try a bit of Hamachi Crudo as part of your mother's day brunch!

Variation of This Mother's Day breakfast lemon cake Recipe

Get creative with these variations:

• Seasonal Twists: Add fresh blueberries or raspberries for a spring or summer variation. In the fall, try adding a touch of cinnamon and nutmeg to the batter.
• Optional Versions: Add a simple cream cheese frosting instead of the lemon glaze for a richer cake.
• Creative Modifications: Bake the batter in muffin tins for individual lemon cakes, adjusting the baking time accordingly.

Frequently Asked Questions

Mother’s Day Breakfast Lemon Cake: Easiest Cake EVER!

A bright and flavorful lemon cake perfect for Mother’s Day breakfast or brunch. Easy to make with simple ingredients, this cake will fill your kitchen with the sweet scent of lemon and bring joy to Mom’s special day.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings
Category: Dessert
Cuisine: American

Nutrition:
Calories: 280
Protein: 3g
Carbs: 40g
Fat: 12g

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup lemon juice
• 2 tbsp lemon zest, finely grated
• 1 cup powdered sugar
• 3-4 tbsp lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy (3-5 minutes).
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Combine buttermilk, lemon juice, and lemon zest in a small bowl.
6. Gradually add dry ingredients to wet, alternating with buttermilk mixture, until just combined.
7. Pour batter into prepared loaf pan and spread evenly.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
10. While cooling, whisk powdered sugar and lemon juice for glaze until smooth.
11. Drizzle glaze over cooled cake. Let set before slicing and serving.

Notes

• For a more intense lemon flavor, add 1 teaspoon of lemon extract to the batter. Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Wrapped tightly in plastic wrap, then in aluminum foil, and the lemon cake can be stored in the freezer for up to 2 months.