Description
Moist, tender lemon cake soaked with a tangy citrus glaze, bursting with fresh zest and the perfect balance of sweet and tart.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted Butter, softened: 1/2 cup
- Granulated Sugar: 1 cup
- Eggs: 3 large
- Whole Milk: 1/2 cup
- Fresh Lemon Juice: 1/3 cup
- Lemon Zest, finely grated: 2 tablespoons
- Powdered Sugar, for glaze: 1 cup
- Fresh Lemon Juice, for glaze: 2 tablespoons
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan or an 8 inch round pan with parchment.
- Whisk flour, baking powder, and salt in a bowl until combined.
- Cream softened butter and granulated sugar with a mixer until pale and fluffy, about 2 to 3 minutes.
- Beat in eggs one at a time, then mix in milk, 1/3 cup lemon juice, and lemon zest until smooth.
- Fold dry ingredients into wet just until incorporated, avoiding overmixing.
- Transfer batter to the prepared pan, smooth the top, and tap to release air bubbles.
- Bake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Whisk powdered sugar with 2 tablespoons lemon juice to make a pourable glaze.
- While cake is warm, poke a few holes, then spoon or drizzle glaze over the top. Cool completely on a rack.
- Slice, serve, and enjoy the bright citrus flavor.
Notes
- Use room temperature butter and eggs for a silky batter and tender crumb.
- Zest lemons before juicing to capture maximum aromatic oils.
- For extra zing, add a touch more zest to the glaze.
- Store airtight at room temperature for up to 3 days or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg