Description
Discover the irresistible Pioneer Woman Lemon Cake To Die For — a perfect dessert for birthdays, holidays, and special gatherings. This moist, bright lemon-flavored cake features tender layers and optional tangy glaze, making it a showstopper for citrus lovers. Easy to prepare with simple ingredients, it’s ideal for any celebration or casual baking adventure.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ½ cup freshly squeezed lemon juice
- Zest of 2 lemons
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat oven to 350°F (175°C). Grease your baking pan or bundt pan with butter and dust with flour.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Use a stand mixer to cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Stir in sour cream, lemon juice, and lemon zest until combined.
- Gradually add dry ingredients to wet mixture, mixing on low until just combined.
- Pour batter into prepared pan and smooth the surface. Bake for 45-50 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh lemon juice and zest for optimal flavor.
- Avoid overmixing to keep the cake light and fluffy.
- Optionally, add a splash of lemon liqueur for an adult twist.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg