lemon cake

While lemons are still in season, I am inspired to bake this zesty, refreshing lemon cake. It is simple to make, and it is always great to have on your table for breakfast with tea. It lasts a few days, yet the lemon fragrance does not fade.

Serves 6-8


  • 3 lemons, zest grated and saved, then juiced for 3 tablespoons juice
  • 3 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 3/4 cup low fat buttermilk
  • 3 large eggs, at room temperature
  • 1 large egg yoke
  • 18 tablespoons unsalted butter (2 1/4 sticks), at room temperature
  • 2 cups sugar
  • Glaze: 
  • 2 -3 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • 2 cups confectioners’ sugar (8 oz)
  • Directions for the Cake:
  • Adjust oven rack to lower-middle position; heat oven to 350 degrees F. Spray 12-cup Bundt pan with nonstick baking spray with flour.
  • Mince lemon zest to fine paste ( you should have about 2 tablespoons). Combine zest with lemon juice in small bowl; set aside to soften, 10 – 15 min.
  • Whisk flour, baking soda, baking powder and salt in a large bowl.
  • Combine lemon mixture with vanilla and buttermilk.
  • In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 min. scrape down sides of bowl with rubber spatula. Reduce speed, add the eggs, mix.
  • Reduce speed, to low and add about 1/3 of flour mixture followed by buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15-30 sec.
  • Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
  • Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-55 minutes.
  • For the Glaze:
  • While cake is baking, whisk lemon juice, buttermilk and confectioners’ sugar. When cake is baked and slightly cooled, drizzle the glaze over it.
  • ***Another Choice***
  • Using a sifter, sprinkle confectioners’ sugar directly over the cake. It creates a snowy winter wonderland effect, as it is seen in the picture above.