Description
This Lemon Cake stands out with its zesty flavor and moist texture, made easily with simple ingredients like fresh lemons and butter. It’s ideal for gatherings or enjoying after dinner, ensuring satisfaction with every slice.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the milk, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes for a round cake or 50-60 minutes for a loaf, or until a skewer comes out clean.
- Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Prepare the glaze by whisking the powdered sugar with 2-3 tablespoons of lemon juice until smooth and pourable. Drizzle over the cooled cake.
Notes
Ensure the butter is softened for easy creaming with sugar.
For a more intense lemon flavor, add more lemon zest to the batter.
Store any leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg