Ingredients:
2 1/2 cups all-purpose flour (spooned & leveled)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (softened, at room temperature)
1 1/2 cups granulated sugar
4 large eggs (room temperature)
1 tsp vanilla extract
1 tbsp lemon zest (freshly grated from 2 lemons)
1/4 cup fresh lemon juice (about 2 lemons)
1 cup buttermilk (room temperature)
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest (optional, for extra flavor)
Instructions:
Prepare the Pan:
Preheat your oven to 325°F (163°C).
Grease and flour a 9x5-inch loaf pan (or an 8x4-inch pan for a taller cake) or line it with parchment paper. If using a bundt pan, grease and flour thoroughly.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer (or stand mixer) on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and lemon zest.
Add Lemon Juice and Buttermilk:
With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the butter mixture. Start and finish with the dry ingredients (add 1/3 of the flour mixture, then 1/2 of the buttermilk, then another 1/3 of the flour, followed by the remaining buttermilk, and finally the last of the flour). Mix until just combined—be careful not to overmix.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. The cake should be golden brown on top and should slightly pull away from the sides of the pan.
Cool the Cake:
Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Make the Lemon Glaze:
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest (if using). If the glaze is too thick, add a tiny bit more lemon juice until it reaches a pourable consistency.
Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Social Plugin