Festive Lemon Cake
Brighten up any celebration with this Festive Lemon Cake, a zesty and moist dessert that's perfect for holidays, birthdays, or any special occasion. Made with fresh lemon juice and finely grated lemon zest, this cake bursts with tangy citrus flavor that’s balanced by the creamy richness of yogurt or sour cream. Softened butter and sugar are whipped to a fluffy perfection, ensuring a tender crumb in every bite. Finished with a sweet, glossy lemon glaze and a sprinkle of decorative zest, this vibrant cake is as stunning as it is delicious. Ready in just over an hour, it’s a crowd-pleaser that pairs beautifully with tea or coffee and serves up to ten. Ideal for lemon enthusiasts, this show-stopping treat is a delightful combination of simplicity and sophistication.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 pieces large eggs
- 0.5 cups fresh lemon juice
- 2 tablespoons lemon zest, finely grated
- 1 cups plain yogurt or sour cream
- 1 cups powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 0.5 teaspoons lemon zest, finely grated (for decoration)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round or bundt cake pan. Lightly dust the pan with flour and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the lemon juice and lemon zest until combined.
On low speed, alternate adding the dry ingredients and the yogurt (or sour cream) to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
To make the glaze, whisk powdered sugar and fresh lemon juice in a small bowl until smooth. Adjust the consistency with more lemon juice or powdered sugar if necessary.
Drizzle the glaze over the cooled cake and sprinkle a touch of finely grated lemon zest on top for decoration.
Let the glaze set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1163 mg | 388% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 682.3 g | 248% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 434.5 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 499 mg | 38% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1189 mg | 25% | |
*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.
