Lemon Cake with Lemon Glaze Recipe
Introduction
This bright and tangy lemon cake is a simple yet delightful treat that’s perfect for any occasion. Moist and flavorful, it combines fresh lemon juice and zest with a sweet glaze for a refreshing dessert.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 2 Large Eggs
- 1/2 cup Whole Milk or Buttermilk
- 1/4 cup Fresh Lemon Juice
- 1 tablespoon Lemon Zest
- 1 teaspoon Vanilla Extract
For the Glaze:
- 3/4 cup Powdered Sugar
- 2 tablespoons Lemon Juice
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and line a loaf or round cake pan with parchment paper.
- Step 2: In a bowl, whisk together the flour, baking powder, and salt until combined.
- Step 3: In another bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Step 4: Stir in the milk, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Step 5: Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing.
- Step 6: Pour the batter into the prepared pan and smooth the top evenly.
- Step 7: Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Step 8: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
- Step 9: Mix the powdered sugar and lemon juice to make the glaze, then drizzle it over the warm cake.
- Step 10: Allow the glaze to set, slice, and serve once the cake has fully cooled.
Tips & Variations
- For extra lemon flavor, add a teaspoon of lemon extract to the batter along with the vanilla.
- Use buttermilk instead of whole milk for a richer, more tender crumb.
- Swap the glaze for a dusting of powdered sugar if you prefer a lighter finish.
- Add poppy seeds to the batter for a delightful texture and subtle crunch.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Reheat individual slices gently in the microwave for 10-15 seconds to restore moisture and softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor and brightness, but bottled lemon juice can be used in a pinch. Just make sure it’s 100% lemon juice without added preservatives or flavors.
What type of pan is best for this cake?
A loaf pan or an 8-inch round cake pan works well for this recipe. Just be sure to grease and line it with parchment paper to prevent sticking and make removal easier.
PrintLemon Cake with Lemon Glaze Recipe
This delightful Lemon Cake is a moist and flavorful dessert with a perfect balance of tangy lemon and sweet glaze. Easy to prepare and ideal for any occasion, it features a tender crumb enriched with fresh lemon juice and zest, topped with a simple lemon glaze that adds a refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 2 Large Eggs
- 1/2 cup Whole Milk or Buttermilk
- 1/4 cup Fresh Lemon Juice
- 1 tablespoon Lemon Zest
- 1 teaspoon Vanilla Extract
Glaze
- 3/4 cup Powdered Sugar
- 2 tablespoons Lemon Juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a loaf or round cake pan with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to create a uniform dry mixture.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Beat in the eggs one at a time into the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next.
- Incorporate Wet Ingredients: Stir in the whole milk (or buttermilk), fresh lemon juice, lemon zest, and vanilla extract into the wet mixture, blending until smooth and consistent.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake light and tender.
- Fill Pan and Smooth Batter: Pour the prepared batter into the greased and lined cake pan, smoothing the top evenly with a spatula for uniform baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely to room temperature.
- Prepare and Apply Glaze: While the cake is still slightly warm, mix the powdered sugar and lemon juice together until smooth to create the glaze. Drizzle it evenly over the top of the cake and let it set.
- Serve: Once the glaze has set and the cake is completely cool, slice and serve. Enjoy the fresh and zesty flavors of this lemon cake.
Notes
- For a more intense lemon flavor, you can add an extra teaspoon of lemon zest to the batter.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Buttermilk adds a slight tang and makes the cake more tender, but whole milk works well too.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Glaze can be adjusted by adding more lemon juice for thinner consistency or more powdered sugar for thicker glaze.
Keywords: Lemon cake, citrus dessert, easy lemon cake, lemon glaze, homemade cake, moist lemon cake
