Sour Lemon Cake
Bright, zesty, and irresistibly moist, this Sour Lemon Cake is the ultimate dessert for citrus lovers. Infused with the bold flavors of fresh lemon juice and lemon zest, each bite delivers the perfect balance of tangy and sweet. The tender crumb is achieved with the addition of buttermilk, while a buttery glaze drizzled over the top adds an extra burst of citrusy goodness. With minimal prep time and a simple mixing method, this lemon cake is as easy to make as it is delicious. Perfect for spring gatherings, brunches, or a refreshing afternoon treat, this cake delights with a vibrant blend of flavors that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Unsalted butter
- 3 large Eggs
- 0.75 cups Buttermilk
- 0.5 cups Fresh lemon juice
- 2 tablespoons Lemon zest
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 tablespoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You can also line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the lemon zest and fresh lemon juice to the wet mixture.
Alternately add the dry ingredients and buttermilk to the wet ingredients in three additions, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, fresh lemon juice, and milk in a small bowl until smooth and pourable.
Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
Let the glaze set for 15-20 minutes before slicing and serving. Enjoy your tangy Sour Lemon Cake!
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 632.8 g | 230% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 432.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 400 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 940 mg | 20% | |
*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.
