Lemon Drenched Lemon Cake
Brighten your day with this Lemon Drenched Lemon Cake, a dessert bursting with zesty citrus flavor in every bite! This moist and tender loaf cake is infused with fresh lemon zest and juice, delivering a delightful tanginess that pairs perfectly with its buttery, rich base. What truly sets this recipe apart is the luscious lemon glaze drenched over the top while the cake is still warm, sinking into every crevice for an extra punch of lemony sweetness. With just 20 minutes of prep time and simple pantry ingredients, this recipe is as easy as it is delicious. Serve it as a crowd-pleasing dessert, a midday snack, or even a refreshing brunch treat—this loaf is as versatile as it is irresistible. Whether you're a citrus lover or simply craving something sweet with a tangy twist, this Lemon Drenched Lemon Cake is the perfect way to add sunshine to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.5 cups granulated sugar
- 4 units large eggs
- 2 tablespoons fresh lemon zest
- 0.25 cups fresh lemon juice
- 0.5 cups whole milk
- 1 cup powdered sugar (for glaze)
- 3 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest and fresh lemon juice.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack placed over a baking sheet.
While the cake is still warm, gently poke holes in the top of the cake using a skewer or toothpick. Slowly drizzle the lemon glaze over the cake, allowing it to soak in.
Let the cake cool completely before slicing and serving. Enjoy the citrusy goodness in every bite!
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 630.7 g | 229% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 431.5 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 349 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 889 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.
