Description
This delightful Lemon Cake recipe is bursting with fresh citrus flavor and topped with a zesty lemon glaze. Perfect for any occasion, this moist and tender cake is a true crowd-pleaser.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Lemon Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a baking pan.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and flavorings: Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, alternating with milk.
- Bake: Pour batter into pan(s) and bake for 30–35 minutes until a toothpick comes out clean.
- Cool and glaze: Let the cake cool, then drizzle with lemon glaze.
Notes
- For a layered cake, double the glaze or use lemon buttercream.
- This cake can also be baked in a Bundt pan; adjust baking time accordingly.
- Store leftovers covered at room temperature for 2–3 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
