Description
This Lemon Cake features an irresistible flavor with a simple prep using fresh lemon juice and zest. Perfect for gatherings or as a sweet treat, it’s a delightful homemade dessert 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 this mixture aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then add 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 additions, alternating with the milk mixture in two additions, beginning and ending with the dry mix. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes for a round cake or 50-60 minutes for a loaf, or until a skewer comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable, then drizzle it over the cooled cake.
Notes
Make sure to use fresh lemons for the best flavor.
This cake can be stored in an airtight container for up to 3 days.
Serve with a dollop of whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg