Lemon Cake
Brighten your day with this zesty and irresistibly moist Lemon Cake, a dessert that balances tart citrus flavors with buttery sweetness in every bite. Perfectly soft and fluffy, this homemade lemon cake is infused with fresh lemon zest and juice, giving it a vibrant, tangy flavor that truly stands out. Topped with a glossy lemon glaze that seeps into the tender crumb, it’s the ultimate treat for lemon lovers. Simple yet elegant, this recipe requires just 20 minutes of prep time and uses pantry staples like all-purpose flour, sugar, and milk, making it ideal for any occasion, from casual weekday desserts to special celebrations. With its quick baking time and melt-in-your-mouth texture, this easy lemon cake is sure to be a new family favorite! Pair it with a cup of tea or coffee for the perfect finishing touch.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1.25 cups Granulated sugar
- 3 pieces Large eggs
- 2 tablespoons Fresh lemon zest
- 0.5 cups Freshly squeezed lemon juice
- 0.5 cups Whole milk
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the lemon zest and freshly squeezed lemon juice.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed 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 in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has completely cooled, drizzle the glaze over the top, allowing it to run down the sides.
Slice and serve the lemon cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 582.5 g | 212% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 382.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 309 mg | 24% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 854 mg | 18% | |
*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.
