Warm Winter Lemon Cake
Brighten up chilly days with this irresistible Warm Winter Lemon Cake, a cozy dessert that combines the comfort of home baking with the zesty vibrance of fresh lemons. This moist, tender cake is infused with fresh lemon juice and zest, delivering a perfect balance of sweet and tangy in every bite. Topped with a luscious lemon glaze that melts into the still-warm cake, it’s a delightful treat for winter afternoons or festive gatherings. With simple ingredients like sour cream for an ultra-soft texture and a quick prep time of just 20 minutes, this recipe is as easy as it is rewarding. Serve it warm for a burst of citrus sunshine in every mouthful, perfect for chasing away the winter cold.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 pieces large eggs
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 0.75 cups sour cream
- 1 cups powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon hot water (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Add the fresh lemon juice and lemon zest to the mixture, then mix until combined.
On low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Mix each addition just until combined; do not overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, make the glaze: in a small bowl, whisk together the powdered sugar, fresh lemon juice, and hot water until smooth and slightly runny.
Once the cake is done, remove it from the oven and allow it to cool for 10 minutes in the pan.
Drizzle the lemon glaze over the still-warm cake, spreading it gently with the back of a spoon to ensure even coverage.
Let the cake cool slightly but serve warm for the best flavor. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 42.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 56 mg | 1% | |
*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.
