Best Spring Lemon Cake Recipe
Capture the essence of spring with this delightful collection of baking desserts, featuring fresh ingredients and seasonal flavors.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup buttermilk
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the lemon zest and fresh lemon juice until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze by whisking together the powdered sugar and fresh lemon juice until smooth.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and drizzle with the lemon glaze while still warm.
- Allow the cake to cool completely before slicing. Serve with freshly whipped cream or a scoop of vanilla ice cream for an added treat.
- Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. Ingredient Substitutions: You can substitute buttermilk with a mixture of milk and lemon juice. How to Serve: Pair with a cup of tea or coffee. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: The cake can be made a day in advance and stored in the fridge.