Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ¾ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup buttermilk
For the glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice and lemon zest.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until combined.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.
- To make the glaze, mix powdered sugar and lemon juice until smooth.
- Drizzle glaze over cooled cakes and allow it to set before serving.
Notes
Use fresh lemons for the best flavor.
Avoid overmixing the batter to keep the cake tender.
If you prefer, substitute buttermilk with a milk and lemon juice mixture (1 cup milk + 1 tbsp lemon juice).
The glaze can be adjusted to your preferred consistency by adding more powdered sugar or lemon juice.
- Prep Time: 20
- Cook Time: 35