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A Lemon Cake To Die For

A Lemon Cake To Die For
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A Lemon Cake To Die For is a moist, tangy, and irresistibly sweet dessert offering a perfect balance of vibrant lemon flavor and tender crumb. Ideal for any occasion, from casual afternoons to elegant dinner parties, this cake uses simple pantry staples to create a refreshing and unforgettable treat with a luscious lemon glaze.

Ingredients

Scale

For the Cake

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (or coconut oil for dairy-free option)
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 2 fresh lemons
  • Juice of 2 fresh lemons
  • 1/2 cup sour cream or yogurt (dairy-free alternative if needed)

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Prepare Your Ingredients: Begin by zesting and juicing fresh lemons. Measure out all dry and wet ingredients separately to ensure a smooth baking process.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the rising agents.
  3. Cream Butter and Sugar: Use a mixer to cream the softened butter and granulated sugar together until light and fluffy, which creates a soft texture in the cake.
  4. Add Eggs and Lemon: Incorporate the eggs one at a time, beating well after each addition. Then add the lemon zest and lemon juice to infuse the batter with bright citrus notes.
  5. Combine Wet and Dry Ingredients: Alternately add the dry mixture and sour cream into the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to maintain a tender crumb.
  6. Bake Until Golden: Pour the batter into a greased cake pan and bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until a tester inserted in the center comes out clean and the top is golden.
  7. Prepare the Glaze: Mix the powdered sugar with fresh lemon juice until smooth to create a shiny glaze.
  8. Glaze and Cool: While the cake is still warm, drizzle the lemon glaze over it. Allow the cake to cool completely so the glaze sets beautifully.

Notes

  • Use room temperature ingredients to help everything blend evenly for a smoother batter and lighter cake.
  • Do not overmix the batter; stir until just combined to keep the crumb tender instead of tough.
  • Zest lemons before juicing to maximize lemon flavor.
  • Pour glaze over warm cake to allow it to soak in, boosting moisture and flavor.
  • Use fresh lemons rather than bottled lemon juice for the brightest, freshest taste.

Nutrition

Keywords: lemon cake, citrus cake, moist lemon cake, gluten-free lemon cake, lemon dessert, lemon glaze, tangy cake

Find it online: https://recipesemilly.com/a-lemon-cake-to-die-for/