Great Lemon Cake
Bursting with bright citrus flavors, the Great Lemon Cake is a zesty, melt-in-your-mouth dessert that truly lives up to its name. Made with fresh lemon juice and aromatic lemon zest, this moist and tender cake strikes the perfect balance between tangy and sweet. Topped with a glossy lemon glaze that drizzles irresistibly down the sides, every bite is packed with refreshing, sun-kissed flavor. Whether you're serving it for a special occasion or as a delightful everyday treat, this easy-to-follow recipe requires just 20 minutes of prep time and is ready in under an hour. Perfect for lemon lovers, this homemade lemon cake is sure to brighten anyone’s day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter, softened
- 4 pieces Large eggs
- 0.25 cups Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 0.5 cups Whole milk
- 1 cup Powdered sugar
- 3 tablespoons Additional freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the freshly squeezed lemon juice and lemon zest until well combined.
With the mixer on low speed, alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and 3 tablespoons of freshly squeezed lemon juice until smooth.
Once the cake is completely cooled, drizzle the glaze over the top, letting it drip down the sides.
Slice and serve your Great Lemon Cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 629.0 g | 229% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 426.8 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 370 mg | 28% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 901 mg | 19% | |
*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.
