Description
This Pioneer Woman Lemon Cake is a delightful dessert that combines a moist, fluffy texture with a refreshing lemon flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 lemons
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- In another bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, making sure each one is fully incorporated before adding the next.
- Mix in the lemon zest and fresh lemon juice.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
- Pour the batter into your prepared pan and smooth the top. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is completely cooled, drizzle the glaze over the top.
Notes
Use fresh lemons for the best flavor. If short on buttermilk, substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30
- Sodium: 200
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 40
- Protein: 3
Keywords: lemon cake, dessert, Pioneer Woman, easy recipe, baking