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Lemon Drop Cake

Lemon Drop Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1½ cups (190 g) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup (120 ml) buttermilk, at room temperature
  • 2 tbsp fresh lemon juice
  • ¾ cup (90 g) powdered sugar
  • 1½ to 2 tbsp fresh lemon juice

Method
 

  1. Heat the oven to 350°F (175°C) and grease a lined 8½ x 4½-inch loaf pan. Cream the butter and sugar until pale and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, then add the lemon zest and vanilla. Mix briefly.
  3. Whisk the flour, baking powder, baking soda, and salt together. With the mixer on low, add the dry mix in three parts, alternating with the buttermilk and lemon juice. Fold just until combined.
  4. Scrape the batter into the pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out with moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
  5. Whisk the powdered sugar with enough lemon juice to form a thick drizzle, spoon it over the cooled cake, and let it set before slicing.

Notes

Make sure the cake is completely cool before glazing. If you do not have buttermilk on hand, sour ½ cup whole milk with 1½ tsp lemon juice or white vinegar and let it sit 5 minutes before using.