Delicious Lemon Cake to Die For

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Bright, zesty, and irresistibly moist, this lemon cake is a true showstopper. The soft and fluffy cake bursts with fresh citrus flavor, perfectly balanced with a luscious lemon glaze that drapes over the sides like a sweet, tangy hug. Every bite is an explosion of sunshine, making it the perfect dessert for spring gatherings, afternoon tea, or any occasion that calls for a little indulgence.

Topped with delicate swirls of frosting and vibrant lemon slices, this cake is as beautiful as it is delicious. Whether you’re a fan of citrusy treats or simply looking for a crowd-pleasing dessert, this recipe delivers a perfect balance of sweetness and tartness. Serve it as a centerpiece at your next celebration, and watch as everyone reaches for a second slice!

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Ingredients for this Lemon Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• 1 cup buttermilk
• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• 3 tbsp fresh lemon juice
• 1 tbsp heavy cream (optional, for extra creaminess)

For Decoration (Optional):

• Whipped cream or buttercream frosting
• Thin lemon slices for garnish

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Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or round cake pan to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

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Step 2: Bake the Cake

Pour the batter evenly into the prepared pan. Smooth out the top with a spatula. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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Step 3: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If you prefer a creamier glaze, add a tablespoon of heavy cream. Adjust the consistency by adding more lemon juice if needed. The glaze should be pourable but not too thin.

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Step 4: Decorate and Serve

Once the cake has completely cooled, drizzle the lemon glaze generously over the top, letting it cascade down the sides. If desired, pipe small swirls of whipped cream or buttercream around the edges and decorate with thin lemon slices.

Let the glaze set for about 10 minutes before slicing. Serve and enjoy your heavenly lemon cake!

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Storage Instructions

To keep your lemon cake fresh, store it in an airtight container at room temperature for up to 3 days. If you live in a warm or humid climate, it’s best to refrigerate the cake to maintain its texture and prevent the glaze from melting. In the fridge, the cake will stay fresh for up to 5 days.

For longer storage, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw it at room temperature for a few hours before serving.

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Estimated Nutrition (Per Serving)

• Calories: 320
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 180mg
• Sugar: 30g

(Nutritional values are approximate and may vary based on ingredient brands and portion sizes.)

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Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can work in a pinch. Just note that the taste may not be as vibrant.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.

Can I make this cake in a different pan?

Yes! You can use a round cake pan, loaf pan, or even make cupcakes. Just adjust the baking time accordingly.

How do I prevent my cake from sticking to the pan?

Grease your pan thoroughly with butter or nonstick spray and dust it with flour. For extra security, you can also line the bottom with parchment paper.

Can I add poppy seeds to this cake?

Absolutely! Adding 2 tablespoons of poppy seeds will give your cake a lovely texture and a hint of nuttiness.

How do I make the glaze thicker?

If your glaze is too runny, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

What’s the best way to decorate this cake?

A simple drizzle of glaze is delicious, but for an extra touch, garnish with lemon slices, fresh berries, or edible flowers.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it at room temperature. Add the glaze just before serving for the freshest presentation.

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