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Lemon Cake

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Category: Dessert
  • Cuisine: American

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

  1. 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.
  2. Mix the dry ingredients:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://recipe.ukfinda.com/lemon-cake/