Lemon Cake (Lemonade Cake)

This time the recipe that I bring has everything to do with lemon, lemon is everywhere, from top to bottom, on one side to another…hehe. I bring this recipe for a cake filled with lemon, the lemon is in the dough, in the syrup and in the glaze, perfect for those who like me is addicted to this little fruit and everything related. The picture was not very good because I make most of my recipes at night, so some days the photos are dark. The photo is without the glaze and as always, I did half the recipe and got a big cake. A delicious cake, super fragrant, soft and super lemonade, in fact I would even call it “Lemonade Cake”…hehe.

Lemon Cake


2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup
freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract

1/2 cup sugar
1/2 cup freshly squeezed lemon juice

3 1/2 tablespoons freshly squeezed lemon juice

2 cups confectioners’ sugar, sifted.


Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans or one bundt pan, and line the bottoms with parchment paper (no parchment paper if you’re using a bundt pan).

Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between loaf pans or one bundt pan, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. When cakes are done, carefully Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

Combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

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