Description
This Lemon Cake features a heavenly combination of fresh lemons and butter, creating a moist and flavorful dessert. With easy preparation, it’s perfect for gatherings or a sweet treat at home.
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 oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together granulated sugar and softened butter until light and fluffy.
- Beat in eggs one at a time, then vanilla extract.
- In a separate bowl, whisk together 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 dry. Mix until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes for round or 50-60 minutes for loaf, or until a skewer comes out clean.
- Cool cake in pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Prepare glaze by whisking powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable. Drizzle over cooled cake.
Notes
Make sure to use fresh lemons for the best flavor.
You can adjust the glaze thickness by adding more or less lemon juice.
This cake can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg