Description
Creamy lemon glaze cake brings zesty Mediterranean sunshine to classic dessert tables. Sweet-tart notes dance across moist layers, promising refreshing indulgence you’ll savor until the last delightful crumb.
Ingredients
Scale
- 1 ½ cups (340 g) unsalted butter, softened
- 4 large eggs
- 1 ½ cups (300 g) granulated sugar
- 2 ½ cups (315 g) all-purpose flour
- ¾ cup (180 ml) buttermilk
- 2 teaspoons (5 g) lemon zest (from 2 lemons)
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons (8 g) baking powder
- ½ teaspoon salt
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preparation: Lavishly butter and flour a 9-inch bundt or loaf pan to guarantee effortless cake release.
- Creaming: Whip butter and sugar until light, fluffy, and capable of holding delicate peaks, creating a luxurious base for the cake.
- Wet Ingredients: Blend eggs systematically, integrating lemon zest, lemon juice, and vanilla extract to develop a harmonious, silky emulsion.
- Dry Mixture: Thoroughly sift flour, leavening agent, and salt, ensuring a uniform dry blend that will provide structural integrity to the cake.
- Batter Assembly: Gently fold dry ingredients into wet mixture, alternating with buttermilk to maintain a smooth, velvety texture without lumps.
- Baking: Pour batter into prepared pan, smoothing the surface, then bake at 350F (175C) for 45-55 minutes until a wooden pick emerges pristine.
- Cooling: Rest cake in pan for 10 minutes, then invert onto a wire rack, allowing complete cooling and preventing moisture accumulation.
- Glaze Preparation: Whisk powdered sugar with lemon juice and zest until achieving a silky, pourable consistency that will cascade elegantly.
- Finishing: Drape glaze over cooled cake, letting it set into a glistening citrus-infused crown, then garnish with fresh berries or whipped cream for a sublime presentation.
Notes
- Butter with Care: Ensure butter is truly softened at room temperature, not melted, for the perfect cake texture and smooth mixing.
- Zest Technique: Grate lemon zest carefully to avoid bitter white pith, using only the bright yellow outer layer for intense citrus flavor.
- Mixing Magic: Avoid overmixing batter after adding flour to prevent a tough, dense cake; fold gently until ingredients are just combined.
- Glaze Consistency: Control glaze thickness by gradually adding lemon juice, achieving a smooth, drippable texture that sets beautifully without becoming runny.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 315
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg