The cake, which is tender, moist and scented with lemon zest, is brushed with a simple glaze of lemon juice and sugar when it’s still warm so it soaks into the cake. It’s a timeless dessert that’s perfect for practically any celebration.
- 1/2 pound unsalted butter
- 2 1/2 cups granulated sugar, divided
- 4 eggs
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla
How to prepare Lemon Cake
Preheat the oven to 350 degrees. Grease and flour 2 loaf pans. You may also line the bottom with parchment paper.
Mix the butter with 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for 5 minutes. With the mixer on medium speed, add the 4 eggs, 1 at a time, and the lemon zest.
Add the flour, baking powder, baking soda and salt in a bowl. In another bowl, add 1/4 cup lemon juice, the buttermilk, and pure vanilla. Add the mixtures alternately to the batter, beginning and ending with the flour. Place the mixer into the pan, smooth the top and bake for 45 minutes.
Add 1/2 cup granulated sugar with 1/2 cup lemon juice in a small pan and cook over low heat until the sugar dissolves in lemon juice. When the cakes are done, then cool for 15 minutes. Remove the cakes from the pans and set them on a tray. Spoon the lemon syrup over the cake. then cool the cake completely.