Blissful Bites

Creating sweet memories one bite at a time!

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Lemon Cake

Description of Dish

Bring this lemon cake to your next diner party, and it is bound to be a show stopper. Each bite of this moist fluffy lemon cake is a burst of sunshine, thanks to the incorporation of freshly squeezed lemon juice and zest.

Ingredients

Lemon Pound Cake
  • 1 ½ cups of all-purpose flour
  • 1 ½ tsp of baking powder
  • 1 tablespoon of lemon zest
  • ½ cup of unsalted butter
  • ½ teaspoon of salt
  • 1 cup of sugar
  • 2 large eggs
  • 2 tablespoons of lemon juice
  • ½ cup of buttermilk
Lemon Syrup
  • ¼ cup of lemon juice
  • 3 tablespoons of powdered sugar
Lemon Icing
  • 3 tablespoons of powdered sugar
  • 1 ½ tablespoon of lemon juice
  • 1 tablespoon of milk

Recipe

  1. Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan
  2. In a bowl combine the flour, baking powder, lemon zest, and salt. Set the bowl aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
  4. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
  5. Add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with the remaining ingredients.
  6. Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean.
  7. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely
  8. When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.

Recipe from Plated Cravings.