Description
A soft, moist, and zesty lemon cake with a bright citrus flavor, topped with a sweet and tangy lemon glaze. Perfect for any occasion, this cake is a burst of sunshine on a plate!
Ingredients
Units
Scale
Serves 12:
- For the cake:
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) fresh lemon juice
- 2 tablespoons lemon zest (about 2 lemons)
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar:
- In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs and flavorings:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
- Incorporate the dry ingredients and milk:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the cake:
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
- Glaze the cake:
- Drizzle the lemon glaze over the cooled cake. Let it set for a few minutes before serving.
Notes
- For extra lemon flavor, add 1/2 teaspoon of lemon extract to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake also pairs beautifully with a dollop of whipped cream or fresh berries.