Lemon Zest Cake Indulgence

Name: Lemon Zest Cake Indulgence
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 tablespoons lemon zest; 1 tablespoon baking powder; ½ teaspoon salt; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest

Highlighted under: Sweet Baking Ideas

When I first baked this Lemon Zest Cake Indulgence, I never imagined how delightful it would turn out. The fresh lemon zest adds a vibrant flavor, while the moist texture keeps each slice incredibly enjoyable. I love serving it at gatherings since it’s light, refreshing, and perfect for any occasion. Each bite guarantees a sweet yet tangy experience that leaves everyone craving more. I can’t wait for you to try this recipe and add a citrus twist to your baking repertoire!

Created by

Emily

Last updated on 2026-02-02T16:50:27.865Z

Making this Lemon Zest Cake was a true adventure in my kitchen! The moment I incorporated the zest, it completely transformed the batter. I could already envision the flavors dancing together, leading to a successful cake experience. I also learned that letting the cake rest enhances its flavors even more.

Each time I shared this cake with friends, they were amazed at the light, fluffy texture combined with the zesty punch. It’s great for showcasing the beautiful citrus flavor without being overwhelming. Trust me, the outcome is worth every minute in the kitchen!

        Why You'll Love This Recipe
        Bright citrus flavor complemented by sweet cake
Soft and moist texture that’s simply irresistible
Perfect for afternoon tea or special celebrations

      

Understanding Your Ingredients

The star of this cake is undoubtedly the fresh lemon zest. It not only infuses the batter with a bright citrus aroma but also enhances the cake's overall flavor complexity. When choosing lemons, opt for organic ones if possible, as they tend to have more flavor and fewer pesticides. Remember to wash the lemons thoroughly before zesting to remove any wax or impurities.

Granulated sugar plays a critical role in achieving the cake's structure. It aerates the batter when creamed with the butter, which translates into a light and fluffy texture. For those looking for an alternative, coconut sugar can be used, though it may slightly alter the cake's light color and flavor due to its caramel notes.

Technique Tips for Success

When creaming the butter and sugar, make sure the butter is sufficiently softened to room temperature; this ensures a smooth mixture that will trap air effectively. Use a stand mixer fitted with a paddle attachment for the best results, beating the mixture until it's pale and fluffy, which usually takes about 3–5 minutes.

To ensure even baking, divide the batter equally between your two cake pans. An easy way to do this is by weighing the filled pans on a kitchen scale. This can help avoid uneven cakes, as one side won’t be heavier than the other, leading to different bake times.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 tablespoons lemon zest
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the buttermilk and vanilla extract.

Incorporate Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Fold in the lemon zest.

Bake the Cakes

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

Prepare the Glaze

While the cakes are cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Assemble the Cake

Once cooled, remove the cakes from the pans and place one layer on a serving plate. Drizzle with a part of the lemon glaze, then top with the second layer and drizzle the remaining glaze on top.

Pro Tips

For an extra layer of flavor, consider adding a few tablespoons of poppy seeds to the batter. They provide a delightful texture and enhance the visual appeal of your cake.

Storing and Freezing

This Lemon Zest Cake can be stored at room temperature for up to three days in an airtight container. If you need to keep it longer, consider wrapping it tightly in plastic wrap and freezing it for up to three months. To thaw, place it in the refrigerator overnight or at room temperature for a few hours before serving.

When freezing, it's best to avoid glazing the cake until you're ready to serve it. This way, the glaze stays fresh and doesn't become overly soggy during storage. If you've already added the glaze, be sure to keep the cake in a sealed container to prevent it from drying out.

Serving Suggestions

This cake pairs beautifully with afternoon tea, complemented by a cup of chamomile or Earl Grey. You might consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side, enriching the dessert experience and providing a lovely contrast to the cake's citrus notes.

For added texture and flavor, try garnishing the top with candied lemon slices or fresh berries. This not only enhances the aesthetic appeal but also adds a delightful burst of flavor that pairs naturally with the cake's lemony essence.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the cake will be less moist. For a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, but it's best enjoyed fresh.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake up to 2 days in advance and leave out the glaze until you're ready to serve for the best texture.

→ What can I substitute for eggs in this recipe?

You can use flaxseed meal or applesauce as an egg substitute. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg, or 1/4 cup of unsweetened applesauce.