Description
A soft and tender lemon cake bursting with fresh citrus flavor and topped with a smooth, tangy lemon glaze. Perfect for brunch, dessert, or an afternoon treat with coffee.
Ingredients
Scale
- 2 cups (240 g) all purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk
- 2 tablespoons fresh lemon zest
- 1/4 cup (60 ml) fresh lemon juice
- 1 cup (120 g) powdered sugar
- 2 to 3 tablespoons additional lemon juice for glaze
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9 inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest and lemon juice.
- Alternately add the dry ingredients and milk into the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes, then transfer to a rack.
- Mix powdered sugar with 2 to 3 tablespoons lemon juice until smooth. Pour glaze over slightly warm cake and allow to set before slicing.
Notes
- Use freshly squeezed lemon juice for the brightest flavor.
- Do not overmix the batter to keep the crumb tender.
- Sift powdered sugar before making the glaze for a smoother finish.
- The cake tastes even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg