A Lemon Cake

Imagine a slice of cake that captures the essence of summer in every bite—a cake that’s bright, refreshing, and bursting with the tangy flavor of fresh lemons. The Zesty Lemon Dream Cake is just that, an exquisite dessert that promises to invigorate your palate and elevate any occasion. With its moist texture and zesty glaze, this cake is the perfect balance of sweet and tart, making it an ideal choice for everything from casual get-togethers to elegant celebrations.

Discover the refreshing delight of the Zesty Lemon Dream Cake, a delightful dessert that brings a burst of summer flavor to any occasion. With its moist texture and tangy lemon glaze, this cake perfectly balances sweetness and tartness, making it a crowd-pleaser for casual gatherings or elegant celebrations. Learn how to create this stunning treat with simple ingredients and techniques that promise to impress everyone at your table. Enjoy baking and sharing this delicious delight!

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk, at room temperature

3 large eggs

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

Zest of 2 large lemons

1 teaspoon vanilla extract

½ cup fresh lemon juice (approximately 2-3 lemons)

For the Lemon Glaze:

1 ½ cups powdered sugar

3-4 tablespoons fresh lemon juice

Lemon zest, for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Wet Ingredients: In another bowl, whisk together the buttermilk and fresh lemon juice until well combined.

Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients, mixing just until combined. Do not overmix.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let Cool: Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Glaze: In a medium bowl, mix the powdered sugar with enough lemon juice to achieve a drizzleable consistency. Adjust with more lemon juice or sugar as needed.

Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Drizzle a generous amount of lemon glaze over the top, then place the second layer on top. Pour the remaining glaze over the top layer, allowing it to drip down the sides.

Garnish and Serve: Finish by sprinkling fresh lemon zest over the top for an extra zesty touch. Slice and serve your delightful Lemon Cake with a dollop of whipped cream or fresh berries, if desired.

Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 12 slices