Glazed Lemon Cake

Oh heaven have mercy do I love a good lemon cake! This cake is moist and super lemony and there is no added fake lemon flavoring. It’s all natural! The recipe is adapted from Ina Garten’s Lemon Cake Recipe, and if I do say it’s pretty darn delicious. A couple tips before scrolling down for the recipe! 1) Do not over mix or your bread will be very dense and 2) Use tart lemons. Meyer lemons are too sweet for this recipe! Xx

Scroll to the bottom for the printable recipe card!

Glazed Lemon cake

Ingredients for cake

1/2 pound (2 sticks) unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup freshly squeezed lemon juice

3/4 cup buttermilk, room temperature

1 teaspoon pure vanilla bean paste or extract

INGREDIENTS FOR Hot GLAZE

1/2 cup granulated sugar

1/2 cup freshly squeezed lemon juice

INGREDIENTS FOR Icing

2 cups confectioners' sugar, sifted

3 tablespoons freshly squeezed lemon juice

Directions

1. Preheat your oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans and line the bottom with parchment paper.

2. Cream the butter with 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed. Cream until fluffy, about 3 minutes.

3. Add the eggs 1 at a time, and then the lemon zest.

4. In a separate large bowl, sift together flour, baking powder, baking soda, and salt and set aside.

5. In another bowl, combine 1/2 cup lemon juice, buttermilk, and vanilla bean paste.

6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake for 45 minutes to 1 hour, until a cake toothpick comes out clean.

7. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. Poke some holes with toothpicks over the cake and spoon the lemon syrup over the cakes, allowing the syrup to soak in. Allow the cakes to cool completely.

8. For the top glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Add lemon zest over the top If desired so it looks pretty.
   

   Tips: 1) Do not over mix or your bread will be very dense and 2) Use tart lemons. Meyer lemons are too sweet for this recipe!

   Recipe is adapted from Ina Garten’s Lemon Cake Recipe.

Glazed Lemon Cake

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Yield: 6-8

Author: Jessie Daye

Prep time: 35 MCook time: 1 hourTotal time: 1 H & 35 M

Ingredients:

Ingredients for Cake

• 1/2 pound (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup freshly squeezed lemon juice
• 3/4 cup buttermilk, room temperature
• 1 teaspoon pure vanilla bean paste or extract

Ingredients for Hot Glaze

• 1/2 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice

Ingredients for Icing

• 2 cups confectioners' sugar, sifted
• 3 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat your oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans and line the bottom with parchment paper.
2. Cream the butter with 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed. Cream until fluffy, about 3 minutes.
3. Add the eggs 1 at a time, and then the lemon zest.
4. In a separate large bowl, sift together flour, baking powder, baking soda, and salt and set aside.
5. In another bowl, combine 1/2 cup lemon juice, buttermilk, and vanilla bean paste.
6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake for 45 minutes to 1 hour, until a cake toothpick comes out clean.
7. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. Poke some holes with toothpicks over the cake and spoon the lemon syrup over the cakes, allowing the syrup to soak in. Allow the cakes to cool completely.
8. For the top glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Add lemon zest over the top If desired so it looks pretty.

Notes:

1) Do not over mix or your bread will be very dense. 2) Use tart lemons. Meyer lemons are too sweet for this recipe! Recipe is adapted from Ina Garten’s Lemon Cake Recipe.

Created using The Recipes Generator