Moist Lemon Cake with Lemon Glaze

nibbleboard.com/recipes/lemon-cake-recipe

Ingredients

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
2. Whisk together the flour, baking powder, lemon zest (from about 1 lemon), and salt in a medium bowl. Set aside.
3. Beat the softened butter and granulated sugar together on medium-high speed until pale and fluffy, about 4-5 minutes. Scrape down the sides of the bowl.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and 2 tablespoons of lemon juice until combined.
5. Add one-third of the flour mixture and mix on low until almost combined. Add half the buttermilk and mix until just incorporated. Repeat with another third of flour, the remaining buttermilk, then the final third of flour. Mix until just combined — do not overmix.
6. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
7. While the cake bakes, stir together ¼ cup lemon juice and 3 tablespoons powdered sugar for the lemon syrup.
8. Let the cake cool in the pan for 15 minutes. Carefully lift it out using the parchment overhang and transfer to a wire cooling rack. While still warm, poke small holes all over the top with a toothpick and brush on all of the lemon syrup. Let it soak in completely.
9. Whisk together the powdered sugar, 1½ tablespoons lemon juice, and milk for the glaze. Start with less lemon juice and add more until thick but pourable — it should coat the back of a spoon.
10. Once the cake is fully cooled, pour the glaze over the top, letting it drip naturally down the sides. Let the glaze set for about 10 minutes before slicing.

Nutrition per Serving

Chef Tips

• I've found that room temperature ingredients are non-negotiable here — cold butter and eggs won't cream properly and you'll end up with a dense cake. Pull everything out at least 30 minutes ahead.
• No buttermilk? Mix ½ cup milk with ½ tablespoon white vinegar or lemon juice, let it sit 5 minutes, and you're good. I do this more often than I'd like to admit.
• The lemon syrup step is the secret weapon. After trying both ways, I always poke holes and brush it on while warm — it's what takes this from a good cake to a moist, punchy, incredible cake.
• Overmixing is the fastest way to ruin this. Once you start adding flour, switch to low speed and stop the second you don't see dry streaks.
• This cake actually tastes better the next day once the lemon flavors meld. I make it the night before if I'm bringing it somewhere.

Storage

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. Refrigerate if your kitchen runs warm, but bring to room temperature before serving for the best texture.