Lemon Cake To Die For Recipe

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There’s something magical about the perfect lemon cake—it’s sweet, tangy, fluffy, and melts in your mouth with every bite. This Lemon Cake To Die For is exactly that kind of dessert. With a buttery crumb, bold lemon flavor, and a drippy lemon glaze that seeps into every slice, this cake is a showstopper for birthdays, tea time, or just because. It’s simple to make but tastes like it came from a fancy bakery.

Ingredients:

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 2 ¼ cups all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 cup whole milk

  • 1 tbsp lemon zest (from 2 lemons)

  • ¼ cup fresh lemon juice

  • 1 tsp vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp fresh lemon juice

  • 1 tsp lemon zest (optional, for extra zing)

  • Instructions:

    1. Prep:
    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

    2. Cream Butter & Sugar:
    In a large bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).

    3. Add Eggs:
    Add eggs one at a time, beating well after each addition. Stir in the vanilla and lemon zest.

    4. Mix Dry Ingredients:
    In a separate bowl, whisk together flour, baking powder, and salt.

    5. Combine:
    Add the dry ingredients to the wet mixture in 3 parts, alternating with milk and lemon juice. Begin and end with dry ingredients. Mix until just combined—don’t overmix.

    6. Bake:
    Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

    7. Cool & Glaze:
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, drizzle the lemon glaze over the top so it soaks in slightly.

    8. Serve:
    Let the cake cool completely before slicing. Garnish with extra zest or a lemon slice if desired.

  • Tips:

    • For an extra moist cake, poke small holes with a skewer and let the glaze soak in.

    • Swap milk with sour cream or Greek yogurt for added richness.

    • Store covered at room temp for 2 days or refrigerate for up to 5 days.

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