Lemon Cake

This polished lemon cake is a simple homemade recipe with a delicate citrusy drizzle that adds a burst of lemony freshness to every decadent bite.

Course Dessert

Cuisine American

Keyword buttermilk cakes, easy lemon cake, How do I make lemon cake recipe, Lemon Cake, lemon sheet cake recipes

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 459kcal

Author Kathleen

Preheat oven to 325°F (163°C).
Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
In a medium bowl, combine flour (2 ½ cups), baking powder (1 teaspoon), baking soda (1/2 teaspoon), and salt (1/2 teaspoon). Set aside.
In a liquid measuring cup combine buttermilk (3/4 cup), lemon juice (1/4 cup), and vanilla extract (1 teaspoon). Set aside.
In a large bowl add sugar (1 ¾ cups) and lemon zest (3 tablespoons). Using an electric mixer set on medium, beat until mixture is very fragrant 1-2 minutes. Transfer 1/4 cup of the sugar mixture to a small bowl and set it aside. Add butter (12 tablespoons) to the remaining sugar mixture and beat until the mixture is fluffy about 2 minutes. Add the eggs (3), one at a time, mixing after each addition just until combined. Add the egg yolk (1) and mix to combine. Set mixer to low speed and add flour mixture in 3 additions alternating with buttermilk mixture. Mix until ingredients are just blended.
Pour batter into the prepared baking dish and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in a pan set on a wire baking rack for 10 minutes.
Make the glaze by whisking powdered sugar (3 cups), lemon juice (3 tablespoons), and buttermilk (2 tablespoons) together until even and smooth. Spread glaze over warm cake then evenly sprinkle the reserved sugar lemon zest mixture over the top. Cool the cake completely before serving for at least 2 hours. Serve

Room Temp: For best results, have your buttermilk, butter, and eggs at room temperature. Room temp is different for everyone but in cooking it is quite often between 65-70 degrees Fahrenheit.
Zesting: Be sure to use a shallow hand when zesting your lemon. Try not to remove any of the bitter white pith attached to the lemon. Use a micro planer to zest the lemon.
Cake Flour: You’ll want to use cake flour rather than all-purpose flour. Cake flour is delicate with a lower protein content which makes it bake up light and fluffy. The cake flour will create a velvety crumb in the cake.
Why separate wet and dry: Blending wet and dry ingredients separately ensures an even mixture! You don’t want all your flavor in one corner of the cake, all your baking soda in a second, and all your salt in a third!
Why cream the sugar and lemon zest: This unusual technique infuses the sugar with oil from the lemon peel and intensifies that lemony zing! Blend for two minutes for best results. The lemon sugar really makes this cake stand out!
Don’t over-mix: Over-mixing this cake (or any cake) batter will result in a dense lifeless product instead of a light and fluffy delight.
Why cool before serving: If you dig in too soon, the cake will adhere to the knife and your slices may come out a crumbly mess.