Take Me to a Picnic Cake
Bright, zesty, and effortlessly portable, the "Take Me to a Picnic Cake" is your new go-to treat for outdoor gatherings! This delightful lemon cake strikes the perfect balance of sweet and tangy, infused with fresh lemon zest and juice for citrusy goodness in every bite. Moist and tender, thanks to a harmonious blend of milk and butter, it’s topped with a simple yet irresistible lemon glaze that drizzles beautifully, creating a rustic, picnic-ready charm. Quick to prepare in just 20 minutes and ready to serve up to 8, this cake is the ideal dessert to pack into your basket and enjoy under the sun. Perfect for picnics, potlucks, or a sunny day snack, this lemon cake is the slice of summer you’ve been craving!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1.25 cups Granulated sugar
- 2 Eggs
- 1 teaspoons Vanilla extract
- 2 teaspoons Lemon zest
- 0.25 cups Lemon juice
- 0.5 cups Milk
- 1 cups Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
- 1 tablespoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake tin or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually mix in the flour mixture in three additions, alternating with the lemon juice and milk, beginning and ending with the flour mixture. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared cake tin and spread it evenly. Tap the tin gently on the counter to release any air bubbles.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth and pourable.
Drizzle the glaze over the cooled cake, letting it run down the sides for a rustic look.
Allow the glaze to set for 10–15 minutes before slicing. Pack slices into an airtight container for a picnic or serve immediately. Enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 47.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 83 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.
