Lemon Cake To Die For

Here’s a detailed, foolproof recipe for a “Lemon Cake To Die For” — soft, moist, and bursting with fresh lemon flavor. I’ll give it in a step-by-step format so it’s easy to follow.

---

Ingredients

For the Cake:

• 1¾ cups (220g) all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup (150g) sugar

• ½ cup (115g) unsalted butter, softened

• 2 large eggs

• ½ cup (120ml) whole milk

• ¼ cup (60ml) fresh lemon juice (about 1–2 lemons)

• Zest of 2 lemons

• 1 teaspoon vanilla extract

For the Lemon Glaze (Optional but recommended):

• ½ cup (60g) powdered sugar

• 2–3 tablespoons fresh lemon juice

---

Instructions

Step 1: Preheat Oven & Prepare Pan

1. Preheat your oven to 350°F (175°C).

2. Grease and flour an 8-inch round or square cake pan, or line with parchment paper.

---

Step 2: Mix Dry Ingredients

1. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

---

Step 3: Cream Butter and Sugar

1. In a large bowl, use a hand mixer or stand mixer to cream butter and sugar until light and fluffy (about 3–4 minutes).

2. Add eggs one at a time, mixing well after each addition.

3. Stir in vanilla extract and lemon zest.

---

Step 4: Incorporate Wet Ingredients

1. In a small bowl, mix milk and lemon juice.

2. Gradually add the dry ingredients and milk-lemon mixture alternately to the butter-sugar mixture, starting and ending with dry ingredients. Mix gently until smooth.

---

Step 5: Bake

1. Pour the batter into the prepared pan and smooth the top.

2. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

---

Step 6: Add Lemon Glaze

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding more sugar or juice if needed.

2. Pour the glaze over the cooled cake, letting it drip down the sides for extra flavor and moisture.

---

Step 7: Serve

• Slice and serve at room temperature. The cake pairs beautifully with a cup of tea or coffee.

---

Tips for the Perfect Lemon Cake

• Use fresh lemon juice and zest for the brightest flavor.

• Do not overmix the batter once the flour is added — overmixing makes the cake dense.

• For extra moistness, brush the cake with a little lemon syrup (equal parts lemon juice and sugar) before glazing.

• You can add poppy seeds (1–2 tablespoons) to the batter for a classic lemon-poppy seed version.