This cake came about because we have a zillion lemon trees in our neighborhood (and even one in our backyard, perks of Cali living). Clyde went on a lemon picking binge during our MANY neighborhood quarantine walks (sorry, neighbors) so I decided to get creative in the kitchen and try out a new recipe: Lemon Cake.
For those of you who like a sweet & tart dessert, this one is for you. The cake itself is moist (I’m sorry, but there really isn’t a better word to describe it) and the drizzle provides the perfect “icing” that is sweet and tangy.
I’ve done lemon bars in the past and even a lemon pie but this comes close to being a new favorite. Its a great spring-time treat and I hope you enjoy!
Serving Size: 1 loaf // Prep Time: 30 min // Cook Time: 1 hour
Ingredients for the Cake:
- 1 stick unsalted butter, softened
- 2 cups granulated sugar
- 2 eggs
- Lemon zest from 3 large lemons
- 1 1/2 cups flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Ingredients for the Drizzle:
- 2 cups powdered sugar
- 4 tbsp freshly squeezed lemon juice
Directions for the Cake:
- Preheat oven to 350 degrees. Grease a loaf pan or prepare with parchment paper.
- Cream together butter and 2 cups of granulated sugar until smooth & fluffy.
- Add eggs one at a time until blended. Add in lemon zest.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the lemon juice, buttermilk & vanilla. Add the flour mixture and buttermilk mixture alternately to the batter, beginning and ending with the flour.
- Pour batter into your loaf pan and bake for 1 hour.
- Allow cake to completely cook before adding the drizzle.
Directions for the Drizzle:
- Combine the powdered sugar & lemon juice and whisk until smooth and a bit sticky. Add more powdered sugar as necessary to achieve an “icing-like” texture. Pour over the cake as desired. Allow to harden/set on the cake before serving.