Lemon Cake

By

I love this cake...probably one of the prettiest and most delicious cakes my Mom every taught me how to make. And it is my most requested cake for birthdays and other celebrations. Just a simple lemon cream cake with a lemon vanilla glaze but it makes such a beautiful presentation. It is just as moist as it looks in this picture!

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Ingredients

  • CAKE:
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 3 lemons, zested
  • 3 tablespoons lemon juice
  • 3/4 cup buttermilk
  • 3 large eggs, at room temperature, lightly beaten
  • 1 large egg yolk, at room temperature
  • 1 cup plus 2 tablespoons butter, room temp (2 1/4 sticks)
  • 2 cups sugar
  • GLAZE:
  • 2-3 tablespoons fresh lemon juice
  • 4 tablespoons unsalted butter, melted
  • 2 cups confectioners sugar (8 ounces)
  • 2 teaspoons grated lemon zest

Preparation

Step 1

Preheat oven to 350 degrees.

Spray 12 cup cake pan with nonstick baking spray. Zest 2 tablespoon lemon. Squeeze 3 tablespoons lemon juice. Mix lemon juice and zest in bowl, set aside.

Whisk flour, baking powder, baking soda and salt in large bowl.

Mix lemon and zest mixture with vanilla and buttermilk in medium bowl.

Gently whisk eggs and yolk.

Using an electric mixer, mix cream butter and sugar at medium/high speed until fluffy, around 3 minutes total.

Decrease to medium speed and add the eggs, mixing until well mixed. Reduce the mixer to low speed and alternate adding flour and then buttermilk, mixing until just mixed. Then mix at medium-low speed until batter is thoroughly mixed. Pour the batter into cake pan.

Bake in center of oven until top is golden brown or toothpick inserted into center comes clean, around 45 to 50 minutes. Cool for for 10 minutes, then flip cake directly onto rack.

GLAZE:

Whisk 2 tablespoons lemon juice, melted butter, vanilla, and confectioners' sugar until smooth, adding more lemon juice as needed until it reaches a thick consistency but can still be poured.

Pour 1/2 of glaze over warm cake and let sit for 1 hour to cool. Pour remaining glaze after an hour to cake and let sit until reaches room temperature. Cut, serve and enjoy!



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