It sounds like you’re looking for a lemon cake recipe that’s “to die for” (a playful twist on kick the bucket). Here’s a deliciously zesty and moist lemon cake recipe that’s sure to impress!
Ultimate Lemon Cake (To Die For!)
Ingredients:
For the Cake:
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2 ½ cups (300g) all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (230g) unsalted butter, softened
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1 ¾ cups (350g) granulated sugar
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4 large eggs, room temperature
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1 tbsp lemon zest (from 2-3 lemons)
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¼ cup (60ml) fresh lemon juice
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1 tsp vanilla extract
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1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
For the Lemon Glaze (Optional but Highly Recommended):
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1 ½ cups (180g) powdered sugar
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2-3 tbsp fresh lemon juice
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1 tsp lemon zest
Instructions:
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Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 9-inch round cake pans.
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Whisk dry ingredients—flour, baking powder, baking soda, and salt—in a bowl.
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Cream butter & sugar until light and fluffy (~3 mins). Beat in eggs one at a time, then add lemon zest, juice, and vanilla.
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Alternate dry & wet ingredients—mix in flour mixture and buttermilk in batches, starting and ending with flour.
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Bake for 30-35 mins (round pans) or 35-40 mins (sheet pan) until a toothpick comes out clean.
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Cool for 10 mins in the pan, then transfer to a wire rack.
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Glaze: Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over the warm cake.
Pro Tip: For extra lemony goodness, poke holes in the warm cake and brush with a lemon syrup (¼ cup sugar + ¼ cup lemon juice, heated until dissolved).
This cake is bright, tender, and irresistibly tangy—perfect for any occasion (or no occasion at all!). Enjoy! 🍋😋
Would you like a fluffy lemon frosting option instead of the glaze? Let me know!