Print

Lemon Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Cake is a bright, zesty dessert with a moist crumb, infused with fresh lemon juice and zest, and topped with a tangy glaze. This simple yet elegant cake is ideal for spring gatherings, tea time, or whenever you need a citrusy pick-me-up.

Ingredients

  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup milk or buttermilk
  • 1 tsp vanilla extract
  • For the Glaze (optional):
  • 1 cup powdered sugar
  • 1–2 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or round cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Alternate adding dry ingredients and milk to the wet mixture, stirring just until combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cake cool slightly, then drizzle with glaze made by whisking powdered sugar and lemon juice until smooth. Allow to set before slicing.

Notes

  • Use sour cream instead of milk for added richness.
  • Add 1–2 tablespoons of poppy seeds for a lemon poppy seed variation.
  • Turn into cupcakes by baking at 350°F for 18–22 minutes.
  • For a layered cake, add lemon curd between layers or serve with whipped cream and berries.
  • Fresh lemon juice is highly recommended over bottled for the brightest flavor.

Nutrition

Find it online: https://cookedbymaya.com/lemon-cake/