Lemon Cake from Scratch
Bright, tangy, and irresistibly moist, this Lemon Cake from Scratch is a citrus lover’s dream! Made with freshly squeezed lemon juice and fragrant lemon zest, this homemade cake bursts with fresh, natural flavor in every bite. The tender crumb is balanced by a zesty lemon glaze that drizzles beautifully over the top, creating the perfect combination of sweet and tart. With a simple 20-minute prep time and no need for boxed mixes, this easy yet elegant dessert is perfect for spring celebrations, brunches, or weeknight treats. Garnish with a sprinkle of lemon zest for a pop of color and serve up this delightful citrus treat to wow your family and friends!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 4 pieces Large eggs
- 0.5 cups Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 0.75 cups Whole milk
- 1.5 cups Powdered sugar (for glaze)
- 0.25 cups Freshly squeezed lemon juice (for glaze)
- 1 teaspoon Lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easier removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in the freshly squeezed lemon juice and lemon zest until fully incorporated.
Alternately add the dry flour mixture and the milk to the batter, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and 1/4 cup freshly squeezed lemon juice until smooth and pourable.
Once the cake is completely cool, drizzle the glaze evenly over the top. Allow it to set for 10-15 minutes.
Garnish with additional lemon zest, if desired, before slicing and serving.
Nutrition Facts
Calories |
4887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1154 mg | 384% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 798.0 g | 290% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 546.3 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 460 mg | 35% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1135 mg | 24% | |
*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.
