Old Fashioned Triple Lemon Cake
Bursting with citrusy brightness, the Old Fashioned Triple Lemon Cake is a dream come true for lemon lovers. This timeless dessert features a moist, tender crumb infused with the vibrant flavors of fresh lemon zest and juice. Elevated with a tangy lemon syrup brushed onto the warm cake, every bite is saturated with sweet, citrusy goodness. Finished off with a luscious lemon glaze that cascades over the edges and a sprinkle of zest for garnish, this cake offers a triple dose of lemon in every slice. Perfect for special occasions or as a crowd-pleasing everyday treat, this homemade masterpiece is an irresistible blend of classic charm and bold flavor. Bake it to delight your guests or satisfy your own zestful cravings!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter
- 4 large Eggs
- 0.75 cup Whole milk
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Powdered sugar
- 0.25 cup Lemon juice (for syrup)
- 0.25 cup Granulated sugar (for syrup)
- 3 tablespoons Lemon juice (for glaze)
- 1 teaspoon Lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt cake pan or two 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the lemon zest and lemon juice until well incorporated.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine 1/4 cup lemon juice and 1/4 cup granulated sugar over medium heat. Stir until the sugar is dissolved, then remove from heat.
Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then turn the cake out onto a wire rack and immediately brush the top and sides with the warm lemon syrup. Allow the cake to cool completely.
Prepare the lemon glaze by whisking 1.5 cups powdered sugar with 3 tablespoons lemon juice until smooth. Adjust consistency with more powdered sugar or lemon juice as needed.
Drizzle the glaze evenly over the cooled cake, letting it run down the sides.
Garnish with a teaspoon of freshly grated lemon zest if desired.
Allow the glaze to set before slicing and serving. Enjoy your Old Fashioned Triple Lemon Cake!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 45.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
