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Lemon Cake to Die For

An ultra-moist, tangy lemon cake drizzled with a luscious lemon glaze — sweet, zesty, and absolutely irresistible.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp lemon zest about 2 lemons
  • 2 tbsp lemon juice freshly squeezed
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk or milk with 1 tsp lemon juice
  • 1 tsp vanilla extract
Lemon Glaze
  • 1.5 cups powdered sugar
  • 3 tbsp lemon juice fresh
  • 1 tbsp melted butter
  • 1 lemon zest optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Whisk
  • 9x13-inch baking pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Alternate adding dry ingredients and buttermilk to the wet mixture until smooth.
  6. Pour batter into prepared pan and bake for 35–40 minutes.
  7. Whisk glaze ingredients until smooth, then pour over warm cake.
  8. Cool completely before slicing and serving.

Notes

For best flavor, use freshly squeezed lemon juice and zest. This cake stays moist for days!