Lemony Lemon Cake
Bright, zesty, and irresistibly moist, this Lemony Lemon Cake is a citrus lover's dream. Bursting with fresh lemon juice and fragrant lemon zest, this easy-to-make dessert balances tangy and sweet flavors in every bite. The tender cake is made with pantry staples and elevated by a luscious lemon glaze that drips down the sides for extra indulgence. Perfect for spring gatherings, tea parties, or any moment that calls for a light yet decadent treat, this lemon cake is as beautiful as it is delicious. With just 20 minutes of prep time, you'll have a crowd-pleasing dessert that's sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 4 Eggs
- 0.75 cups Whole milk
- 0.33 cups Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 1.5 cups Powdered sugar
- 3 tablespoons Freshly squeezed lemon juice (for glaze)
- 1 teaspoons Lemon zest (for garnish)
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 bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice and lemon zest until combined.
With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined; do not overmix.
Pour the batter into the prepared cake 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.
While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and 3 tablespoons of lemon juice in a small bowl. The glaze should be smooth and slightly thick but pourable.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Garnish with an additional teaspoon of lemon zest for an extra burst of freshness.
Slice and serve your Lemony Lemon Cake. Enjoy!
Nutrition Facts
Calories |
4444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1154 mg | 384% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 691.0 g | 251% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 489.8 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 449 mg | 35% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1016 mg | 22% | |
*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.
