Description:
This Lemon Cake To Die For is a heavenly dessert, perfect for spring and summer gatherings. It boasts a delicate crumb, bright lemon flavor, and a sweet-tart glaze that makes it truly irresistible. Whether you’re hosting a tea party, a family dinner, or just satisfying a sweet tooth, this cake is guaranteed to impress.
Origin:
Lemon cake is a popular dish in many cultures, known for its vibrant flavor and light texture. This particular version takes inspiration from classic American and European baking techniques, combining a moist sponge with the rich, zesty essence of fresh lemons.
Ingredients:
- For the Cake:
- 1 cup unsalted butter, softened (225 grams)
- 2 cups granulated sugar (400 grams)
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 3 tablespoons lemon juice
- 3 cups all-purpose flour (360 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (240 ml)
- For the Lemon Glaze:
- 1 1/2 cups powdered sugar (180 grams)
- 3-4 tablespoons lemon juice (adjust for desired consistency)
- Additional lemon zest for garnish (optional)
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Flavorings:
- Beat in the eggs, one at a time, then stir in the lemon zest and lemon juice.
- Combine Dry Ingredients:
- In another bowl, whisk together the flour, baking soda, and salt.
- Mix Dry and Wet Ingredients:
- Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix until just combined.
- Bake:
- Pour the batter into the prepared bundt pan. Smooth the top and tap the pan on the counter to release any air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare Glaze:
- While the cake is cooling, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar if necessary.
- Glaze and Serve:
- Once the cake is completely cooled, drizzle the glaze over the top. Garnish with lemon zest if desired.
- Let the glaze set before slicing and serving.
Nutritional Information Estimate (per serving, based on 12 servings):
- Calories: 490
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 115mg
- Sodium: 220mg
- Carbohydrates: 71g
- Fiber: 1g
- Sugar: 46g
- Protein: 6g
This Lemon Cake To Die For is not only a treat to your taste buds but also a feast for the eyes, making it the perfect centerpiece for your dessert table. Enjoy the freshness of lemon in every bite!