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.
This Lemon Cake to Die For is incredibly versatile.
For a more indulgent twist, add a layer of lemon curd between two cake layers or top with whipped cream for extra richness.
You can also incorporate poppy seeds into the batter for added texture and visual appeal.
If buttermilk is unavailable, substitute with a mix of milk and lemon juice or yogurt for a similar tangy effect.
To enhance the citrus flavor, try adding a bit of orange or lime zest.
For a gluten-free option, use a 1:1 gluten-free flour blend.
Be sure not to overmix the batter to keep the cake tender, and always let it cool completely before glazing to ensure the glaze sets beautifully.
To keep your Lemon Cake to Die For fresh, store it properly.
If you plan to consume it within 2-3 days, cover the cake tightly with plastic wrap or place it in an airtight container and store it at room temperature.
For longer storage, refrigerate the cake in an airtight container for up to a week.
If freezing, wrap the cake or individual slices in plastic wrap, then foil, and place them in a freezer-safe bag or container.
The cake can be frozen for up to 3 months. Before serving, allow the frozen cake to thaw in the refrigerator or at room temperature.
Proper storage will preserve its moist texture and vibrant flavor.
A slice of Lemon Cake to Die For (based on 10 servings) contains approximately 250-300 calories, depending on portion size and glaze quantity.
Each serving typically includes about 12-15 grams of fat, primarily from butter, and around 35 grams of carbohydrates, mainly from sugar and flour.
The cake provides about 3-4 grams of protein from eggs and buttermilk.
While it’s a rich and indulgent treat, it also offers a dose of vitamin C from the fresh lemon juice and zest.
For a lighter version, reduce the sugar in the batter or use a thinner glaze.
This cake is best enjoyed as an occasional dessert in a balanced diet.
