Super Moist Lemony Lemon Cakes

lemon cake slice

Making these  lemony cakes brings me back to the Amalfi Coast in Italy. In Sorrento, you will see lemons everywhere. It’s a yellow heaven of greatness! Lemon trees are everywhere you look, and they are so huge and the lemons are so delicious. And the smell of citrus is everywhere!  Every restaurant makes various dishes using this yellow fruit and each is better than the last recipe. There are so many different recipes with lemons and this one I assure you will be a big hit!

lemon cake drizzled

lemon cake with lemon glaze

I have been eating lemons as a treat since I was a little girl. My grandmother would slice up a lemon, dip it in sugar and that would be my special treat.She would also make me tea with lemon slices. It was warm, soothing and full of vitamin C. I still drink a cup of lemony liquid each morning, whether it’s in tea or just water. It is very healthy for you and great for your complexion! It helps flush out toxins from your body. So bottoms up!

Cooking and baking with lemons is also beneficial to your health. Lemons contain vitamin C, vitamin B6, vitamin A,  vitamin E, copper, calcium, magnesium, potassium, phosphorus and zinc. Now I know that this recipe is a “cake” made with sugar, but it’s a bit more healthier because of all the lemon used; 4 per cake. So treat yourself once in awhile, moderately, and you’ll be a happier person.

lemon cake with lemon syrup

lemon cake with lemon syrup

This lemon cake is a wonderful treat to serve and give as a gift. It goes so well with tea or coffee or even as a side with your morning fruit.

So try this recipe and make one for you and one for your dear friend, they will love you even more. But as always, Enjoy!

Super Moist Lemony Lemon Cakes:

Ingredients: Makes 2,  8 inch cakes

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/4 cup finely grated lemon zest (I use 8 large organic lemons)
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder, sifted
  • 1/2 teaspoon baking soda, sifted
  • 1 teaspoon kosher salt
  • ¼ cup fresh lemon juice, from your zested lemons
  • 3/4 cup buttermilk, at room temperature or ¾ whole milk + 2 tablespoons lemon juice (allow to sour for 15 minutes at room temperature)
  • 1 teaspoon pure vanilla extract

For the Lemon Syrup:

  • ½ cup lemon juice (from your zested lemons)
  • ½ cup granulated sugar

For the Lemon glaze:

  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice (from your zested lemons)

Preparation:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. You will still need to grease the parchment paper) This will allow easier removal of cakes.

Sift together the flour, baking powder, baking soda, and salt in a bowl.  Set aside.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.  Or you may use a hand mixer. Make sure to scrape down the sides of the bowl frequently to allow proper incorporation of ingredients. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. I always break the eggs in a separate bowl first and not individually into the batter in the case of loose, broken shells.

In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.  When the cakes are done, allow to cool for 10-15 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan.

Make the lemon syrup by placing the lemon juice and sugar in a small saucepan. Place over a medium/low heat and stir until the sugar dissolves.

Take a toothpick and prick the cakes all over the top. This will allow the lemon syrup to saturate better into the cakes once you pour the syrup slowly over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk (or fork) until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

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4 Comments Add yours

  1. foodinbooks says:

    This looks really good, and simple, too. I make something similar, but with lemon yogurt in place of the buttermilk, though I imagine both would work just fine. Thanks for sharing!

    1. Yvette says:

      Hi Vanessa, Thank you for the comment. Yes, this recipe is quite easy. I also have another lemon cake recipe on my blog that incorporates yogurt and lavender.

      1. foodinbooks says:

        Yum! I’ll have to look that one up. Love cooking and baking with lavender.

        1. Yvette says:

          Yes, me too. I purchased my lavendar flowers at the Farmers Market and dried them upside down. Then I arranged them in a ceramic pot filled with rocks for support and display them on my counter. I pull off as much lavendar as I need when I need it, plus I have a pretty flower arrangement.

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