Leave the mundane of the week behind you and lighten up your weekend with this refreshing lemon cake!
The most lemony of all the lemon cakes – the sweetest, tartest, filled with the most good stuff – cake! The best lemon cake!
Ok, I get it, you need more info before you can declare this the BEST lemon cake. I understand – I’m always quick to questions why someone (blogger, website, restaurant, window sign) thinks something is the “best” ever.
This lemon cake is the BEST ever lemon cake for one reason – it is absolutely loaded with lemon flavor, even taking a bath in a lemon simple syrup, leaving no confusion to this lemon cake.
There’s lemon juice and lemon zest, lemon extract and lemon baths. Let it be said – there is no shortage of lemon!
Plus… plus! The cake doesn’t just contain boring ol’ flour – there are ground up raw almonds, ground to a fine little powder, that are mixed in as well, adding a wonderful texture and a deliciously hint of nuttiness.
This cake is best if it sits for at least 24 hours before slicing into it, it really lets the lemon simple syrup soak through and make the most lemony flavor possible. Yes, you’re basically giving your cake a 24 hour lemon bath – like a lemon spa day, and we all feel better after a spa day, right?
So if you’re looking for the most intense, deliciously moist and delightful lemon cake, with a sticky sweetness, and delightful crumb. Well, look no further. You have found it – and the hardest part, well, it’s stopping after your first slice!
- 8 tablespoons unsalted butter, melted
- ½ cup raw almonds
- 1½ cups cake flour, plus more for dusting cake pan
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1½ cups + 2 tablespoons sugar, divided
- 2 eggs, at room temperature
- ½ cup milk, at room temperature
- 2 tablespoons lemon extract
- 2 lemons, juice and zest
- Preheat oven to 325 degrees F. Spray a loaf pan and dust with flour.
- In a food processor, grind almonds until very fine and set aside.
- In another bowl, whisk together cake flour, baking powder and kosher salt. Set aside.
- In the bowl of a stand mixer, add melted butter and 1 cup sugar and beat on low speed just to combine.
- Add eggs, one at a time, beating well after each addition.
- Add the flour mixture in three batches, alternating with milk in two batches. Beat well after each addition, scraping down the side, and beating a final time until batter is smooth.
- Finally, mix in the lemon extract and zest of two lemons into the batter. The mixture will be on the thinner side.
- Pour batter into the prepared baking pan. Bake for 60-65 minutes, or until a toothpick is inserted and comes out clean.
- While the lemon cake is baking, prepare the glaze by combining the juice from two lemons and the remaining ½ cup + 2 tablespoons sugar into a saucepan over medium heat.
- Stir mixture just until sugar melts completely and set aside to cool slightly.
- When the cake is done baking and has cooled slightly, pour the glaze evenly and slowly over the cake. It may pool on the sides, but it will eventually all absorb.
- Once all the liquid is absorbed, turn the cake out of the loaf pan. Once cooled, wrap in plastic wrap and let sit at room temperature for at least 60 minutes, but for the most intense lemon flavor, let it sit for 24 hours.
- Slice and serve!