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Lemon Cake with Lemon Glaze Recipe

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★★★★★

4.9 from 146 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://bakedbylisa.com/lemon-cake-with-lemon-glaze-recipe/