Lemon Cake to Die For

Lemon Cake to Die For is a delightful dessert that combines the zesty brightness of fresh lemons with a moist, tender crumb. This cake is perfect for any occasion, whether it’s a birthday, a family gathering, or simply a treat for yourself.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest (from 2 lemons)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Stir in the lemon juice and lemon zest until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Servings and Timing

Total Time: 45 minutes
Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes

Variations

• Lemon Glaze: Drizzle a lemon glaze made with powdered sugar and lemon juice over the cooled cakes for extra sweetness.
• Frosting Options: Pair with cream cheese frosting or lemon buttercream for a richer flavor.
• Layer Cake: Stack the two layers with frosting or fruit preserves in between for a more decadent dessert.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. Reheat individual slices in the microwave for about 10-15 seconds if desired.

10 FAQs

1. Can I use bottled lemon juice?
   Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
2. What if I don’t have buttermilk?
   You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
3. Can I make this cake ahead of time?
   Yes, you can bake the cakes a day in advance and store them covered at room temperature.
4. What’s the best way to measure flour?
   Spoon flour into a measuring cup and level it off with a knife to avoid packing.
5. How do I know when the cake is done?
   The cake should be golden brown, and a toothpick inserted into the center should come out clean.
6. Can I add poppy seeds for texture?
   Yes, adding poppy seeds will give the cake a delightful crunch.
7. How can I make this cake gluten-free?
   Use a gluten-free all-purpose flour blend in place of regular flour.
8. Can I use other citrus fruits?
   Yes, you can substitute lemon with orange or lime for a different flavor profile.
9. What’s the best way to frost the cake?
   Ensure the cakes are completely cooled before frosting to prevent melting.
10. Can I turn this into cupcakes?
    Yes, this recipe works well for cupcakes; bake for about 18-20 minutes.

Conclusion

Lemon Cake to Die For is a stunning dessert that showcases the bright, refreshing flavor of lemons. With its fluffy texture and delightful sweetness, this cake is sure to be a hit at any gathering. Whether served plain or dressed up with frosting, it’s a treat that will leave everyone wanting more!

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