Description
This delectable Lemon Cake is a citrus lover’s dream. With a moist and tender crumb, infused with fresh lemon flavor and topped with a zesty glaze, it’s the perfect dessert for any occasion.
Ingredients
Scale
For the cake:
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature)
For the lemon glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or a 9×13-inch pan.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Pour batter evenly into prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
- For an extra lemony punch, brush the warm cake layers with lemon syrup (equal parts sugar and lemon juice heated until dissolved).
- Pairs beautifully with whipped cream or lemon cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
