Description
This Lemon Cake is known for its irresistible flavor and quick preparation. With fresh lemons and a light, fluffy texture, it’s ideal for any occasion and will leave your guests wanting more.
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) and grease and flour a 9-inch round cake pan or loaf pan.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- In a large bowl, cream the granulated sugar and softened butter together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, mix together the milk, lemon zest, and lemon juice.
- Gradually combine the dry ingredients with the wet ingredients, alternating between them, and mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes for a round pan, or 50-60 minutes for a loaf, until a skewer comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then turn it onto a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with 2-3 tablespoons of lemon juice until smooth and drizzle it over the cooled cake.
Notes
Make sure to measure flour correctly by spooning it into the measuring cup and leveling it off for the best texture.
You can substitute the unsalted butter with a dairy-free alternative if needed.
For extra lemon flavor, consider adding more zest or juice to the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg