🍋 Lemon Treat Cake

Yield: 12 servings
Prep Time: 20 minutes
Bake Time: 40–45 minutes

Ingredients

For the Cake

• 2½ cups (315 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (226 g) unsalted butter, softened
• 1¾ cups (350 g) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest (about 2 lemons)
• ¼ cup (60 ml) fresh lemon juice
• 1 cup (240 ml) buttermilk

For the Lemon Glaze

• 1½ cups (180 g) powdered sugar
• 3–4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Instructions

1. Prepare the Oven

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a Bundt pan.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.

4. Add the Eggs

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon zest, and lemon juice.

5. Combine the Batter

Add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined.

6. Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.

7. Make the Glaze

Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze if needed.

Drizzle over the cooled cake and sprinkle with lemon zest, if desired.

Serving Suggestions

• Fresh berries
• Whipped cream
• Vanilla ice cream
• A cup of hot tea or coffee

Tips

• Use fresh lemons for the best flavor.
• Do not overmix the batter, or the cake may become dense.
• Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The cake also freezes well for up to 3 months.