What makes this spring baking lemon cake recipe so easy?

This recipe uses simple ingredients and straightforward instructions, making it perfect for beginner bakers. It focuses on achieving maximum flavor with minimal effort.

How do I keep my lemon cake moist?

Using the right amount of liquid, avoiding overbaking, and storing the cake properly are key. Consider brushing with a simple syrup after baking for extra moisture.

Can I substitute the lemon in this recipe for another citrus fruit?

Yes, you can experiment with other citrus fruits like oranges or limes. Just keep in mind that the flavor profile will be different.

What is the best way to store a lemon cake?

Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. You can also freeze it for longer storage.

7 Best Spring Baking Lemon Cake Secrets: Easy & Delicious

Description

Moist and tender lemon cake bursting with bright lemon flavor and topped with a sweet lemon glaze. Perfect for spring baking!

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, combine the buttermilk and lemon juice.
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.
Stir in the lemon zest.
Pour batter into the prepared pan and bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Once the cake is completely cool, drizzle the glaze over the top.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 50g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: lemon cake, spring baking, dessert, easy cake