Summer Lemon Cake recipe
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup buttermilk
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 tablespoon milk (optional, for thinning if needed)
Instructions:
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and flour an 8×8-inch square or 9-inch round cake pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract and lemon zest.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three additions, alternating with the lemon juice and buttermilk. Start and end with the dry ingredients, mixing until just combined (be careful not to overmix).
Step 5: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Prepare the Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk (if using) until smooth and pourable.
Step 7: Glaze the Cake
Once the cake is fully cooled, drizzle the lemon glaze over the top.
Let the glaze set for about 10 minutes before slicing.
Optional Garnish:
Garnish with extra lemon zest, fresh berries, or edible flowers for a lovely summer presentation.
Enjoy!
This cake is perfect for a summer picnic or light dessert with a refreshing lemony flavor and tangy glaze!