Description
This Lemon Cake is truly irresistible with its bright citrus flavor and moist texture. Easy to prepare with common ingredients, it’s perfect for gatherings or a cozy dessert at home.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan.
- In a medium bowl, whisk the flour, baking powder, and salt together and set aside.
- In a large bowl, cream the granulated sugar and softened butter until the mixture is light and fluffy.
- Add the eggs one at a time while beating, then mix in the vanilla extract.
- In another bowl, whisk together the milk, lemon zest, and lemon juice.
- Gradually combine the dry ingredients with the wet mixture in three parts, alternating with the milk mixture. Start and finish with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake. Round cakes will take 30-35 minutes, while loaf cakes will take 50-60 minutes, or until a skewer comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar with 2-3 tablespoons of lemon juice until smooth and pourable, then drizzle over the cooled cake.
Notes
For a more intense lemon flavor, you can increase the amount of lemon juice in the glaze.
Ensure the butter is properly softened for easy creaming with sugar.
Store any leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg