Lemon Glazed Cake the Best Ever
Bright, zesty, and irresistibly moist, "Lemon Glazed Cake the Best Ever" is the ultimate lemon dessert that will captivate your taste buds. This easy-to-make loaf cake combines the richness of fluffy butter and sugar with the tangy brilliance of freshly squeezed lemon juice and fragrant lemon zest. Its perfectly balanced flavor is enhanced by a glossy, sweet-tart lemon glaze that delicately seeps into every slice, making each bite a burst of citrusy perfection. Ready in just an hour, this homemade treat is ideal for brunches, teatime, or any occasion that calls for a show-stopping dessert. Whether you're a seasoned baker or new to making cakes, this recipe is your go-to for a crowd-pleasing, refreshingly vibrant lemon cake.
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Recipe Information
Ingredients
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 3 whole Large eggs
- 1.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Whole milk
- 2 tablespoons Lemon juice, freshly squeezed
- 2 teaspoons Lemon zest, finely grated
- 1 cups Powdered sugar
- 2 tablespoons Lemon juice (for glaze), freshly squeezed
- 1 teaspoons Unsalted butter (for glaze, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the butter mixture in three additions, alternating with the milk. Begin and end with the dry mixture. Mix until just combined.
Stir in the freshly squeezed lemon juice and lemon zest until evenly distributed.
Pour the batter into the prepared loaf 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.
Let the cake 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 2 tablespoons of lemon juice until smooth. For an extra glossy glaze, stir in 1 teaspoon of melted unsalted butter (optional).
Once the cake has cooled, drizzle the lemon glaze evenly over the top, allowing it to run down the sides for a beautiful finish.
Allow the glaze to set for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 325.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 280 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 668 mg | 14% | |
*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.
