Lost Lemon Cake
Discover the zesty charm of the Lost Lemon Cake, a beautifully moist and tender dessert bursting with bright citrus flavor. This classic lemon cake combines a buttery crumb with the vibrant tang of fresh lemon juice and zest, creating a perfect balance of sweet and tart. Finished with a luscious lemon glaze that soaks into every bite, this cake is a true showstopper for any occasion. Effortlessly made with pantry staples like all-purpose flour, butter, and sugar, this easy-to-follow recipe takes just 20 minutes of prep time and yields eight irresistible servings. Whether served as a refreshing afternoon treat or a stunning dessert centerpiece, the Lost Lemon Cake is sure to captivate lemon lovers with its light texture and refreshing taste. Perfect for spring gatherings, Easter celebrations, or simply satisfying a citrus craving, this recipe is a must-try for bakers of all levels!
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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
- 0.5 cups unsalted butter
- 3 large eggs
- 0.75 cups whole milk
- 2 tablespoons lemon zest
- 0.25 cups freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons freshly squeezed lemon juice (for glaze)
- 1 tablespoon unsalted butter (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with 1 tablespoon of unsalted butter and lightly dust with flour, shaking off any excess.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the 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 to fully incorporate.
Slowly mix in the milk, lemon zest, lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or on low speed until the batter is smooth and no lumps remain.
Pour the batter into the prepared pan and smooth out the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze by whisking together the powdered sugar and freshly squeezed lemon juice in a small bowl until smooth.
Once the cake is finished baking, let it cool in the pan for 10 minutes before transferring onto a wire rack.
While the cake is still warm, use a fork or skewer to poke small holes all over the top of the cake.
Slowly pour the lemon glaze over the cake, allowing it to soak in. Let the cake cool completely before serving.
Slice the cake and enjoy this citrusy delight!
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 629.3 g | 229% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 430.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 397 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 910 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.
