Incredible Lemon Cake
Brighten up your dessert table with this *Incredible Lemon Cake*, a zesty treat that's bursting with citrusy goodness and buttery richness. Perfectly moist and tender, this cake is infused with the vibrant flavors of fresh lemon zest and juice, creating a delightful balance of tartness and sweetness. The light, fluffy crumb comes together effortlessly thanks to a simple yet elegant combination of pantry staples like all-purpose flour, butter, and eggs. To top it all off, a luscious lemon glaze drizzled over the cake adds a dazzling finish that enhances every bite with a burst of sweet-tart perfection. Ready in just over an hour and serving 8, this easy homemade lemon cake is ideal for any occasion—from casual family dinners to celebratory gatherings. Delight your taste buds with this classic lemon dessert that’s as eye-catching as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 Large eggs
- 2 tablespoons Lemon zest (from about 2 lemons)
- 0.25 cups Freshly squeezed lemon juice
- 0.5 cups Whole milk
- 1 cup Confectioners' sugar
- 2 tablespoons Freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour 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 an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and 1/4 cup of fresh lemon juice until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing 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 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, then transfer to a wire rack to cool completely.
To make the glaze, whisk the confectioners' sugar and 2 tablespoons of fresh lemon juice together in a small bowl until smooth and pourable.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
4594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 630.9 g | 229% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 434.1 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 366 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 877 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.
