Yellow Lemony Cake
Bright, zesty, and irresistibly moist, this Yellow Lemony Cake is the ultimate dessert to celebrate your love for citrus flavors! Made with fresh lemon juice and fragrant lemon zest, this cake is layered with a tender crumb, thanks to the perfect blend of all-purpose flour, room-temperature butter, and creamy whole milk. Topped with a luscious lemon glaze, it strikes the perfect balance of sweetness and tang in every bite. Perfect for birthdays, brunches, or a refreshing summer treat, this easy-to-follow recipe comes together in under an hour and serves up to 12 guests. Whether you're an experienced baker or a kitchen novice, this lemon delight will become a go-to favorite for its stunning flavor and gorgeous presentation.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 pieces large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 0.25 cups fresh lemon juice
- 0.75 cups whole milk (room temperature)
- 1 cups powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
With the mixer on low speed, alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Add the fresh lemon juice and mix until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the cakes are completely cool, drizzle the lemon glaze over the top or use it to layer the cakes. Serve and enjoy!
Nutrition Facts
Calories |
4642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 727.7 g | 265% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 485.9 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 407 mg | 31% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 995 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.
