Description
This Lemon Cake stands out with its refreshing citrus flavor, simple preparation, and use of fresh lemons. 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 your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan.
- In a medium bowl, combine the flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream together the granulated sugar and softened butter until the mix is light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the milk, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk mixture in two parts, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes for round pans or 50-60 minutes for loaf pans, or until a skewer inserted comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Make the glaze by whisking powdered sugar with 2-3 tablespoons of lemon juice until smooth and pourable. Drizzle over the cooled cake.
Notes
For added richness, use buttermilk instead of regular milk.
Ensure the cake cools completely before adding the glaze for the best appearance.
Store any leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 27g
- Sodium: 148mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg