1 cup and a half of multi-purpose flour
1.5 tsp baking powder
.25 tsp baking soda
.25 tsp salt
Half a cup of softened unsalted butter
1 cup granulated sugar
Two large eggs
One half of buttermilk
Two tablespoons grated lemon zest
One quarter cup fresh lemon juice
For glaze:
One cup powdered sugar
2-3 tablespoons fresh lemon juice
One tablespoon grated zest (optional, for garnish)
Instructions:
Preheat the oven to three hundred fifty degrees Fahrenheit (175 Celsius). Grease or line with parchment paper a round 9-inch cake pan.
In another bowl combine flour, baking powder, baking soda and salt. Set aside.
In a big bowl, beat together the butter and sugar until they are light and fluffy. Then add the eggs one at a time beating well after each addition.
Stir together buttermilk, lemon zest and juice until thoroughly mixed.
Gradually pour the wet ingredients into the dry ones while mixing until barely joined. Take care not to overmix.
Empty out the batter into the prepared cake pan and even its surface with a spatula.
Bake in preheated oven for 25-30 minutes or until a toothpick inserted into center comes out clean.
While this cake is baking, prepare the glaze. You should smooth powdered sugar and lemon juice together in a small bowl using a whisk. If needed, adjust consistency by adding more lemon juice.
Once baked, remove from oven and let sit in pan for 10 minutes before transferring to wire rack where it can cool completely.
After cooling off, drizzle lemon glaze over top of cake so that some should run down sides too; sprinkle additional zest if desired for garnish.
Slice up your deadly delicious lemon cake–every juicy bite!
Recipe makes one nine-inch round cake which serves about eight to ten people. Adjust baking time accordingly when using different sized or shaped pans.
