Hello friends. Today I have excellent news!! Grab your forks! Today I’m sharing the recipe for this delicious Lemon Cake Recipe. It’s fluffy, tangy and so easy to make from scratch! It’s lovely and moist with fresh lemons and a simple lemon glaze. The perfect snack, dessert or even can be enjoyed at Brekkie!!!
INGREDIENTS
FOR THE LEMON CAKE
190g all-purpose flour
1 tsp baking powder
Zest of 1 lemon
1/2 tsp salt
115g unsalted butter, room temperature
200g granulated sugar
2 large eggs
1 tsp vanilla extract
Juice of 1/2 lemon
120ml buttermilk
FOR THE LEMON SYRUP:
Juice of 1 lemon
3 tbsp icing sugar
FOR THE LEMON ICING:
120g icing sugar, sifted
1 1/2 tbsp lemon juice
1 tbsp milk
INSTRUCTIONS
Preheat oven to 180°C (350°F) Grease a 9x5-inch (or 8x4-inch) loaf pan.
In a small bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
Cream the butter and sugar together at medium-high speed until pale and fluffy, about 4 minutes with an electric mixer. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined.
Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.Scrape the batter into the prepared loaf pan and bake for
45-55 minutes until the cake is golden brown and a knife comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
Let the cake cool for about 10 minutes in the pan. Stir together the lemon juice and icing sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.
