Triple Lemon Ripple Cake
Bursting with zesty citrus flavor, this Triple Lemon Ripple Cake is the ultimate treat for lemon lovers! Infused with fresh lemon zest and juice, the moist and buttery cake delivers a tangy punch in every bite. Topped with a glossy lemon glaze that adds sweetness and a vibrant drizzle effect, this dessert strikes the perfect balance between tart and sweet. Ready in just over an hour, it’s a stunning yet simple dessert that’s ideal for celebrations, afternoon tea, or anytime you crave a refreshing slice of sunshine. Garnished with extra lemon zest for a pop of color and flavor, this cake is as beautiful as it is delicious. Perfect for anyone searching for an irresistible citrus dessert or crowd-pleasing lemon cake!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 170 grams unsalted butter, softened
- 200 grams granulated sugar
- 3 large eggs
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 tablespoons lemon zest (from 2 lemons)
- 3 tablespoons freshly squeezed lemon juice
- 150 grams powdered sugar
- 3 tablespoons freshly squeezed lemon juice for glaze
- 1 teaspoon lemon zest for garnish
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the lemon zest and freshly squeezed lemon juice to infuse the batter with lemon flavor.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the lemon glaze, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Once the cake is fully cooled, pour the glaze evenly over the top, letting it drip down the sides for a decorative look.
Garnish with an additional teaspoon of lemon zest, if desired, for a final burst of color and flavor.
Slice and serve your Triple Lemon Ripple Cake, and enjoy the bright, tangy sweetness!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 44.5 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 93 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.
