Lemon Pillow Cake
Delightfully light, zesty, and irresistibly tender, the Lemon Pillow Cake lives up to its name with a fluffiness that feels like biting into a lemon-scented cloud. Crafted with freshly squeezed lemon juice and fragrant lemon zest, this easy-to-make dessert shines with bright citrus flavor balanced by a soft, buttery crumb. A simple yet elegant lemon glaze lightly drizzles atop the cake, adding a glossy finish and tangy-sweet kick to every bite. Perfect as a centerpiece for spring gatherings, afternoon tea, or a refreshing dessert after dinner, this 9-inch round treat bakes up in just 30 minutes and serves 8. Whether you're a citrus lover or need a crowd-pleasing recipe with flair, this Lemon Pillow Cake is sure to become a new favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 pieces Eggs, large
- 0.5 cups Whole milk
- 3 tablespoons Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the lemon juice and lemon zest until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry mix. Beat just until combined; do not overmix.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into 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 lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.
Once the cake is cooled, drizzle the glaze over the top evenly, letting it drip down the sides.
Let the glaze set for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 41.4 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 73 mg | 2% | |
*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.
