Lemon Cake to Die For

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Light, airy, and kissed with citrus sunshine, this Lemon Cake to Die For is the ultimate treat for lemon lovers. Each bite delivers a perfect balance of sweet and tart, thanks to its velvety crumb and luscious lemon glaze. The topping of thinly sliced lemons adds an elegant touch, making this cake as stunning as it is satisfying.

Whether you’re planning a spring brunch, looking for a showstopper dessert, or simply craving something bright and comforting, this lemon cake delivers. It’s easy to prepare, beautifully moist, and the kind of recipe that gets passed around at family gatherings. The glaze oozes down the sides just enough to tempt anyone who walks by. One slice is never enough.

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Ingredients for this Lemon Cake to Die For

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest (from about 2 lemons)
• ¼ cup freshly squeezed lemon juice
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk

For the lemon glaze:

• 1 ½ cups powdered sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest

For garnish (optional but gorgeous):

• Thinly sliced lemons, fresh or candied

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Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan, making sure to cover all the edges to prevent sticking. You can also use parchment paper for extra assurance.

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Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy — about 3–4 minutes. This step is crucial for creating that tender, melt-in-your-mouth crumb.

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Step 3: Add Eggs and Lemon

Beat in the eggs, one at a time, mixing well after each addition. Then stir in the lemon zest and lemon juice. This will infuse the cake with fresh citrus flavor that’s both vibrant and zesty.

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Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture. Mix just until combined—don’t overmix.

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Step 5: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

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Step 6: Make the Glaze

In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Once the cake is completely cool, drizzle the glaze generously over the top, letting it run down the sides.

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Step 7: Decorate and Serve

Arrange thin lemon slices over the glazed cake for an eye-catching, sunny finish. Slice and serve to a chorus of compliments!

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Storage Instructions

To keep your Lemon Cake to Die For tasting fresh and fabulous, store it in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, refrigerate it to maintain the glaze’s consistency — just be sure to let it sit out for about 20 minutes before serving to bring back its soft texture.

For longer storage, this cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before enjoying.

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Estimated Nutrition

(Per slice, based on 12 servings)

• Calories: 375
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 90mg
• Sodium: 220mg
• Carbohydrates: 50g
• Sugars: 32g
• Protein: 5g
• Fiber: 1g
  Note: Values may vary based on specific ingredients used.

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Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for the best flavor, but bottled will work in a pinch.

2. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking blend. Results may vary slightly in texture.

3. Why did my cake sink in the middle?

This usually happens when the oven door is opened too early or the batter is overmixed. Stick to the instructions and avoid peeking!

4. Can I use a loaf pan instead of a round or bundt pan?

You can! Just adjust the baking time — start checking for doneness around 40 minutes.

5. What’s a good substitute for buttermilk?

You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice, then let it sit for 5 minutes.

6. Is the glaze necessary?

While not essential, the glaze enhances the lemon flavor and adds visual appeal. Totally worth it.

7. Can I add blueberries to this cake?

Absolutely! Fold in 1 cup of fresh or frozen blueberries to the batter before baking for a fruity twist.

8. How do I candy the lemon slices for garnish?

Simmer lemon slices in a simple syrup (equal parts sugar and water) for 15 minutes, then cool on a rack before using.

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