Ingredients for Rich Lemon Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Lemon, Zest Of
- 2 teaspoons baking powder
- 1 teaspoon almond extract
- 1 cup buttermilk
- 2 ½ cups all-purpose flour
- ½ cup fresh lemon juice
- 1 ½ cups powdered sugar
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How to Make Rich Lemon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch tube pan or bundt cake pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1/4 cup fresh lemon zest, 2 teaspoons baking powder, and 1 teaspoon almond extract.
- Add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup buttermilk, beginning and ending with the buttermilk. Mix until just combined.
- Pour batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
- Meanwhile, whisk together ½ cup fresh lemon juice and 1 ½ cups powdered sugar until smooth. Set aside.
- Remove cake from oven and immediately poke small holes all over the top using a wooden skewer or cake tester.
- Pour ¾ of the lemon glaze over the warm cake.
- Let the cake cool completely in the pan before inverting it onto a serving plate or waxed paper (if freezing).
- Pour the remaining glaze over the top of the cooled cake.
- Let the glaze set at room temperature.
- Cover and store at room temperature for up to 48 hours, or freeze in an airtight container for up to 3 months. Thaw overnight at room temperature before serving.
- Serve at room temperature or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
280g
Fat
63g
Carbs
33g
