Description
This Lemon Cake is bursting with fresh lemon flavor, simple to make, and perfect for any occasion. Moist and zesty, it’s a delightful treat that everyone will love!
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, whisk together the flour, baking powder, and salt. Set aside.
- Using a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add eggs one at a time, then mix 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 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 or 50-60 minutes for the loaf, or until a skewer comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth and pourable. Drizzle over the cooled cake.
Notes
Ensure your lemons are fresh for the best flavor.
The cake can be stored in an airtight container for up to 3 days at room temperature.
Feel free to adjust lemon juice量 for a more tart or sweeter glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg