Double Lemon Cake
Bright, zesty, and bursting with citrusy goodness, this Double Lemon Cake is a must-try dessert for lemon lovers! Featuring a tender, buttery crumb infused with fresh lemon juice and fragrant zest, this cake delivers a bold lemon flavor in every bite. Topped with a glossy, tangy lemon glaze that seeps into the moist layers, it’s the perfect balance of sweet and tart. Carefully crafted using simple pantry staples and fresh lemons, this recipe is delightfully easy to follow, ready in just over an hour, and serves 8. Whether you’re hosting a spring brunch, celebrating a special occasion, or simply treating yourself, this lemon-forward cake is guaranteed to impress.
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Recipe Information
Ingredients
- 170 grams unsalted butter (softened)
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 60 milliliters whole milk
- 60 milliliters fresh lemon juice (for the cake batter)
- 2 tablespoons lemon zest (from 2 lemons, finely grated)
- 120 grams powdered sugar (for the glaze)
- 4 tablespoons fresh lemon juice (for the glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually mix the dry ingredients into the butter-sugar mixture, alternating with the milk, beginning and ending with the dry ingredients.
Stir in the fresh lemon juice and lemon zest, mixing just until combined.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
Once the cake is fully cooled, drizzle the lemon glaze evenly over the top, letting it drip down the sides for a glossy finish.
Slice and serve your Double Lemon Cake, and enjoy the citrusy indulgence!
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 492.4 g | 179% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 325.0 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 272 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
