Lemon Pie Cake
Indulge in the zesty perfection of Lemon Pie Cake, a delightful fusion of tangy citrus flavor and moist, tender cake. This easy-to-make dessert combines the brightness of freshly grated lemon zest and juice with a buttery, melt-in-your-mouth texture that’s perfect for any occasion. Topped with a silky powdered sugar glaze, this cake captures the essence of a classic lemon pie in each bite. With just 20 minutes of prep time and a quick bake, Lemon Pie Cake is ideal for weeknight treats or elegant gatherings. Serve it as is or pair it with a dollop of whipped cream for an added touch of decadence. Perfectly sweet, refreshingly tart, and effortlessly simple—this recipe is a must-try for lemon lovers!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 3 Eggs
- 1 tablespoon Lemon zest
- 0.5 cup Lemon juice
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.33 cup Milk
- 1.5 cups Powdered sugar
- 2 tablespoons Heavy cream
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 mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon zest and lemon juice. The mixture may look a bit curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients.
Mix until just combined. Do not overmix the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar and heavy cream until smooth. Add more cream if needed to reach your desired consistency.
Once the cake is done baking, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Drizzle the glaze over the cooled cake and allow it to set for a few minutes before serving.
Slice and enjoy your Lemon Pie Cake!
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 528.2 g | 192% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 381.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 560 mg | 12% | |
*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.
