Lemon Sunshine Glaze Cake

Lemon Sunshine Glaze Cake

Lemon Sunshine Glaze Cake is a delightful, zesty dessert that captures the essence of sunny days and brings a bright burst of flavor to your table. This cake is soft, moist, and topped with a luscious lemon glaze that elevates every bite. Imagine slicing into a cake that not only looks stunning but also fills your kitchen with an invigorating aroma of fresh lemons. If you’re looking for a recipe that’s simple to follow, this step-by-step guide is just what you need. With just a handful of ingredients, you can create a showstopper that will impress family and friends alike.

This Lemon Sunshine Glaze Cake is worth making for any occasion—from casual afternoon tea to grand celebrations. The combination of zest and sweetness is harmonious, creating a delicious treat that appeals to all ages. Not only is it easy to make, but it also offers a delightful sensory experience with its vibrant flavors and beautiful presentation.

Why You’ll Love This Recipe

This lemon cake recipe is loved for its effortless preparation, making it perfect for both novice and experienced bakers. With minimal ingredients and quick steps, you can whip up this dessert in no time. Families will adore the zesty punch, while the appealing glaze makes it a hit for any gathering. The dish is also versatile, allowing you to tailor it to your tastes with optional extras like food coloring or garnishes.

Ingredients for Lemon Sunshine Glaze Cake

This Lemon Sunshine Glaze Cake is made of wholesome, easy-to-find ingredients that harmonize beautifully. Here’s what you’ll need:

• 1 cup (225g) unsalted butter, softened: This gives the cake a rich texture.
• 1 3/4 cups (350g) granulated sugar: Sweetens the cake perfectly.
• 4 large eggs: Adds moisture and structure.
• 1 tbsp lemon zest: Intensifies the lemon flavor.
• 1/4 cup freshly squeezed lemon juice: Provides a refreshing tang.
• 2 1/2 cups (315g) all-purpose flour: The base of your cake.
• 2 tsp baking powder: Helps it rise.
• 1/2 tsp baking soda: Provides extra lift.
• 1/2 tsp salt: Enhances the flavor.
• 1 cup (240ml) buttermilk: Ensures a tender cake.
• 1 1/2 cups (180g) powdered sugar: For a sweet glaze.
• 2–3 tbsp fresh lemon juice: For the glaze.
• 1 tbsp lemon zest: For an extra lemony kick in the glaze.
• Optional: Yellow gel food coloring to brighten your cake.
• Garnish: Lemon slices or twists and extra lemon zest, if desired.

Step-by-Step Directions for Lemon Sunshine Glaze Cake

Creating this delightful cake is a straightforward process that makes baking a breeze:

1. Preheat your oven to 175°C (350°F). Grease a 9×13-inch cake pan and line it with parchment paper to ensure easy removal.
2. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy, around 3 minutes. This step is crucial for a light cake texture.
3. Add the eggs one at a time into the butter-sugar mixture. Mix well after each addition. Once combined, fold in the lemon zest and lemon juice to infuse the batter with freshness.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Mix just until everything is incorporated; over-mixing can lead to a dense cake.
5. Pour the batter into the prepared cake pan. Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack.
6. For the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth. If you prefer a more vibrant glaze, add yellow gel food coloring to achieve the desired look.
7. Once the cake is cooled, pour the glaze over the top, letting it drizzle down the sides. Garnish with lemon slices or additional lemon zest for a beautiful presentation.

Tips & Tricks for Lemon Sunshine Glaze Cake

• Use room temperature ingredients: This is essential for a smooth batter. Ensure your eggs and butter are at room temperature before beginning.
• Don’t overmix: When combining your dry and wet ingredients, mix until just combined to prevent a tough cake.
• Make it your own: Feel free to add poppy seeds for a fun texture or switch up the lemon to lime for a different citrusy flavor.
• Check for doneness: Ovens can vary, so check your cake a few minutes before the recommended bake time to prevent overbaking.
• Storage: If you have leftovers, store the cake in an airtight container at room temperature for up to three days.

Serving Suggestions & Pairings

This Lemon Sunshine Glaze Cake shines on its own, but there are several creative ways to serve it. Pair it with a dollop of whipped cream for added decadence, or serve it alongside a scoop of vanilla ice cream for a delightful contrast of temperatures. A light, fruity tea or a refreshing lemonade complements its flavors perfectly. For a more elegant presentation, plate the slices with fresh berries or a sprig of mint.

Nutritional Information for Lemon Sunshine Glaze Cake

This cake offers indulgence but is best enjoyed in moderation. A serving generally contains about 350 calories, with a balance of carbohydrates, fats, and proteins. For a lighter option, consider reducing the sugar or substituting some of the butter with unsweetened applesauce. This way, you can still savor the cake without straying too far from your dietary preferences.

Storing Tips & Variations for Lemon Sunshine Glaze Cake

When it comes to storing this delightful cake, keeping it in an airtight container at room temperature is key to maintaining its moisture. If you need to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to two months. Thaw in the refrigerator or at room temperature before serving. For variations, consider adding blueberries for a blueberry lemon flavor or turning it into a layer cake by stacking two or more layers with frosting in between.

Conclusion for Lemon Sunshine Glaze Cake

Don’t miss out on the chance to experience the pure joy of Lemon Sunshine Glaze Cake! Its bright, fresh flavors and easy preparation make this recipe an irresistible addition to your dessert repertoire. Perfect for any gathering or just a delightful treat at home, it’s time to turn on your oven and brighten up your day with this delicious lemony delight!

FAQs

• Can I use salted butter instead of unsalted? Yes, but it’s best to reduce the added salt in the recipe to prevent the cake from being overly salty.
• Can I make this cake ahead of time? Absolutely! The cake stays fresh for several days and can even be frozen for later enjoyment.
• Is there a substitute for buttermilk? Yes, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a DIY buttermilk substitute.
• Can I add frosting instead of glaze? Yes, cream cheese frosting would be a delightful alternative if you prefer a richer topping.
• How can I make this cake gluten-free? Use a gluten-free flour blend to substitute the all-purpose flour while maintaining the other ingredient ratios.

Now you have all the information you need to whip up this delightful Lemon Sunshine Glaze Cake. Get baking and enjoy the sunshine on your palate!

Print Recipe

Lemon Sunshine Glaze Cake

A delightful, zesty dessert featuring a moist cake topped with a luscious lemon glaze, perfect for any occasion.

Prep Time15 minutes mins

Cook Time36 minutes mins

Total Time51 minutes mins

Course: Cake, Dessert

Cuisine: American

Keyword: Baking Recipe, Easy Cake, Glaze Cake, Lemon Cake, Zesty Dessert

Servings: 12 servings

Calories: 350kcal

Ingredients

For the cake

• 1 cup unsalted butter, softened This gives the cake a rich texture.
• 1 3/4 cups granulated sugar Sweetens the cake perfectly.
• 4 large eggs Adds moisture and structure.
• 1 tbsp lemon zest Intensifies the lemon flavor.
• 1/4 cup freshly squeezed lemon juice Provides a refreshing tang.
• 2 1/2 cups all-purpose flour The base of your cake.
• 2 tsp baking powder Helps it rise.
• 1/2 tsp baking soda Provides extra lift.
• 1/2 tsp salt Enhances the flavor.
• 1 cup buttermilk Ensures a tender cake.

For the glaze

• 1 1/2 cups powdered sugar For a sweet glaze.
• 2–3 tbsp fresh lemon juice For the glaze.
• 1 tbsp lemon zest For an extra lemony kick in the glaze.
• Optional Yellow gel food coloring To brighten your cake.
• Garnish: Lemon slices or twists and extra lemon zest If desired.

Instructions

Preparation

• Preheat your oven to 175°C (350°F). Grease a 9×13-inch cake pan and line it with parchment paper to ensure easy removal.
• In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, around 3 minutes.
• Add the eggs one at a time, mixing well after each addition. Then fold in the lemon zest and lemon juice.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the buttermilk. Mix until just incorporated.
• Pour the batter into the prepared cake pan.

Baking

• Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Glazing

• For the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth. Add gel food coloring if desired.
• Once the cake is cooled, pour the glaze over the top and let it drizzle down the sides. Garnish with lemon slices or additional lemon zest.

Notes

To keep the cake moist, store in an airtight container at room temperature. Variations include adding poppy seeds or substituting lemon with lime.