Danielle Macaulay TITLE-min

Lemon Cake

When life gives you lemons…. make Lemon Cake!!

Ok, I know I say this with every sweet treat I’ve posted, but LEMON truly is one of my favorite tastes and one of my favorite scents! Lemon is fresh and summery and makes your tastebuds come alive! Not only that, it does provide many health benefits. It is rich in vitamin C. Your liver loves lemons, and so does your waist line. It is also great for your digestive system. You may use lemons during cold and flu season to give your health a boost, and it may also be found in your hair and skin care to help give you a gorgeous glow. Lemons have many antibacterial properties and they contain 22 anti-cancer compounds. Not that we needed any convincing to enjoy lemons (unless we are dared to eat one straight), but this information just seals the deal.


Here is a recipe for a sweet treat that includes lots of lemony flavor! This cake is very moist and makes a double batch!


1/2 lb unsalted butter at room temp
2 1/2 C granulated sugar
4 extra lg eggs
1/3 C grated lemon zest (6-8 lemons)
3 C all purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 C freshly squeezed lemon juice + 1/2 C for syrup
3/4 C buttermilk at room temperature
1 tsp vanilla extract


2 C confectioners sugar
3 1/2 tbsp freshly squeezed lemon juice


Preheat oven to 350 degrees. Grease, flour and line the bottom of two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with parchment paper. Cream the butter and 2 C of the sugar in the bowl of an electric mixer fitted with paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs one at a time, and then the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 C lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide batter evenly between pans, smooth tops and bake 45 minutes -1 hour until cake comes out clean. Combine 1/2 C sugar with 1/2 C lemon juice in small sauce pan and cook over low heat until sugar dissolves. When cakes are done, let them cool for 10 minutes and then invert onto a rack and spoon lemon syrup over cakes. Cool.

For glaze, combine confectioners sugar and lemon juice in a small bowl, mixing with a wire whisk until smooth. Pour over tops of cakes, slice and enjoy!

Original Recipe found here

Food Photography by: Rebecca O’Hara

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