The Best Damn Lemon Cake
Bright, zesty, and irresistibly tender, The Best Damn Lemon Cake is a citrus lover's dream dessert. Bursting with fresh lemon flavor from both zest and juice, this made-from-scratch cake features a velvety crumb, thanks to the perfect balance of creamy butter, rich eggs, and tangy milk. Topped with a glossy lemon glaze that seeps into every bite, this cake has just the right balance of sweet and tart to keep you coming back for more. Perfect for any occasion, from afternoon tea to celebratory gatherings, this quick and easy lemon cake recipe bakes to perfection in under an hour. Don't just take our word for it—one slice, and you’ll understand why this truly is the best damn lemon cake ever.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 units Large eggs
- 2 tablespoons Lemon zest
- 0.5 cups Freshly squeezed lemon juice
- 0.5 cups Whole milk
- 1 cup Powdered sugar
- 2 tablespoons Freshly squeezed lemon juice (for glaze)
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 flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, 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 zest and lemon juice until combined.
Alternately add the flour mixture and the milk to the wet ingredients, beginning and ending with the flour mixture. Mix 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 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring 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. Adjust the consistency with more lemon juice or powdered sugar if necessary.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for 10-15 minutes before serving.
Slice and enjoy the best damned lemon cake you've ever tasted!
Nutrition Facts
Calories |
4928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 722.0 g | 263% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 472.2 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 244 mg | 19% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 842 mg | 18% | |
*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.
