Luscious Lemon Cake
Brighten up your dessert repertoire with this Luscious Lemon Cake—a citrus-lover’s dream that promises a perfect balance of tangy and sweet in every bite. Featuring freshly squeezed lemon juice, aromatic lemon zest, and a velvety lemon glaze, this moist, tender cake is a refreshing treat that’s as delightful to eat as it is to make. With its easy-to-follow steps and a quick 20-minute prep time, this recipe is perfect for both novice bakers and seasoned pros. Ideal for celebrations, afternoon tea, or simply satisfying your lemon cravings, this zesty creation will leave your taste buds singing! Serve it as is or pair it with a dollop of whipped cream for an extra indulgent finish.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.75 cups Granulated sugar
- 1 cup Unsalted butter
- 4 Eggs
- 0.75 cup Whole milk
- 0.33 cup Lemon juice (freshly squeezed)
- 2 tablespoons Lemon zest (from 2 lemons)
- 1.5 cups Powdered sugar (for glaze)
- 3 tablespoons Lemon juice (for glaze)
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In another mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or a stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
Add the lemon juice, lemon zest, and vanilla extract. Mix until just combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it 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 lemon juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top of the cake.
Let the glaze set for 10-15 minutes before slicing and serving. Enjoy your luscious lemon cake!
Nutrition Facts
Calories |
5414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 793.1 g | 288% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 546.4 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 425 mg | 33% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 980 mg | 21% | |
*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.
