A Lemon Cake

If you're looking for a dessert that captures the essence of sunshine in every bite, the Zesty Lemon Bliss Cake is your answer. This delightful cake is not only a feast for the eyes but also a refreshing treat that tantalizes the palate. Its light, airy texture combined with a vibrant lemon flavor makes it an ideal centerpiece for gatherings, celebrations, or simply a sweet indulgence on a warm afternoon. What’s more, this recipe is straightforward, allowing both novice and seasoned bakers to create something truly special with minimal fuss.

Bring a taste of sunshine to your dessert table with this Zesty Lemon Bliss Cake! Bursting with vibrant lemon flavor, this cake features a light and fluffy texture that makes it perfect for any occasion. Easy to make using fresh ingredients, this recipe is great for bakers of all skill levels. Enjoy a slice at brunch, celebrations, or whenever you need a refreshing treat. Follow the steps and impress your family and friends with this delightful dessert!

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk, at room temperature

3 large eggs

2 tablespoons lemon zest (from about 2 lemons)

½ cup fresh lemon juice (about 2-3 lemons)

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 cup powdered sugar (for glaze)

2-3 tablespoons lemon juice (for glaze)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Flavors: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Pour in the vanilla extract, fresh lemon juice, and lemon zest, mixing until well combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined; be careful not to overmix.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar and enough lemon juice until you reach a smooth, drizzle-able consistency.

Glaze the Cakes: Once the cakes have completely cooled, place one layer on a serving plate and pour half of the glaze over it. Top with the second layer and drizzle the remaining glaze on top.

Serve and Enjoy:Let the glaze set for a few minutes before slicing into the cake. Serve with a dusting of powdered sugar or fresh lemon slices for an extra burst of flavor!

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10