★Ingredients
For the Cake:
1 ½ teaspoons baking powder
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest (about 2 lemons)
2 large eggs
1 teaspoon vanilla extract
½ cup fresh lemon juice (about 2 lemons)
½ cup buttermilk
For the Lemon Sauce:
¼ cup fresh lemon juice
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon zest
½ cup water
★Instructions
- Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
Stir in the fresh lemon juice until fully incorporated.
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Sauce*
In a small saucepan, whisk together the sugar, lemon juice, lemon zest, and cornstarch.
Add the water and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil (about 3-5 minutes).
Remove from heat and let it cool slightly. The sauce will thicken as it cools.
- Serve*
Once the cake is completely cooled, drizzle the warm lemon sauce over the cake. You can also serve extra sauce on the side.
Slice and enjoy your delicious lemon cake!
Tips*
For added flavor, you can top the cake with whipped cream or fresh berries.
The cake can be stored in an airtight container at room temperature for up to 3 days.
Enjoy!