A Lemon Cake

The Citrus Sunshine Lemon Cake is more than just a dessert; it’s an experience that brings brightness to any occasion. Whether you are hosting a spring brunch, celebrating a birthday, or simply indulging in a sweet treat on a sunny afternoon, this cake stands out as a delightful centerpiece. The invigorating flavor of lemon not only tantalizes the taste buds but also uplifts the spirit, making each bite a refreshing escape into a world of citrusy goodness.

Experience the joy of baking with the vibrant Citrus Sunshine Lemon Cake, perfect for any occasion! Its refreshing lemon flavor offers a delightful uplift, making it a standout dessert for brunches, birthdays, or sunny afternoons. With its light, fluffy texture and eye-catching presentation, this cake will impress everyone at your table. Discover the satisfaction of creating something truly special that brings happiness and brightness to your gatherings. Enjoy every zesty bite!

Print Recipe Pin Recipe

Ingredients

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

1 tablespoon lemon zest (from about 1 lemon)

½ cup freshly squeezed lemon juice (about 2-3 lemons)

½ cup buttermilk (room temperature)

Powdered sugar, for dusting (optional)

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

A pinch of salt (to balance the sweetness)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest until combined.

Incorporate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and lemon juice. Start and end with the dry ingredients (dry, wet, dry, wet). Mix just until combined—don't overmix.

Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.

Prepare the Lemon Glaze: In a small bowl, mix together the powdered sugar, lemon juice, and a pinch of salt until smooth. If too thick, add a bit more lemon juice; if too thin, add more powdered sugar.

Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.

Serve: Dust with additional powdered sugar if desired. Cut into slices and serve with a cup of tea or coffee!

Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 10 servings