Description
This Spring Zesty Lemon Garden Cake is a soft, buttery lemon cake infused with fresh zest and juice. Finished with a glossy lemon glaze and decorated with edible flowers, it’s a stunning dessert for garden parties, Easter, or any sunny-day celebration.
Ingredients
Units
Scale
- Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Lemon Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed)
- Decoration (optional)
- Edible flowers (like pansies or violets)
- Extra lemon zest
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, mixing well.
- Stir in lemon zest, juice, and vanilla.
- Alternate adding flour mixture and buttermilk, starting and ending with flour.
- Pour batter into pan and smooth the top.
- Bake 45–50 minutes or until a toothpick comes out clean.
- Cool 10 minutes in the pan, then transfer to a wire rack to cool fully.
- For glaze, whisk sugar, lemon juice, zest, and enough milk to reach drizzling consistency.
- Pour glaze over cooled cake. Garnish with flowers and zest if using.
Notes
- Use room temperature ingredients for a better batter consistency
- Don’t overmix the batter to keep the cake tender
- Edible flowers add a pretty, seasonal touch but are optional
Nutrition
- Calories: ~420
- Sugar: 36g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
