Description
This delightful Lemon Cake features a moist, tender crumb infused with fresh lemon zest and juice, creating the perfect balance of sweet and tangy flavors. Topped with an optional zesty lemon glaze, this classic American dessert is easy to make and perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
For the Lemon Glaze (optional)
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan or two 8-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes, to incorporate air for a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon zest, lemon juice, and vanilla extract for fresh citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening agents and seasoning.
- Mix Batter: Add the dry ingredients to the wet mixture in three parts, alternating with milk, and beginning and ending with dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Pour and Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to prevent sogginess.
- Prepare Glaze: Whisk powdered sugar and fresh lemon juice together until smooth to create a tangy lemon glaze.
- Glaze Cake: Drizzle the lemon glaze over the cooled cake just before serving for added sweetness and lemon zing.
Notes
- For a layered cake, double the lemon glaze amount or use lemon buttercream for richer frosting.
- This recipe works well in a Bundt pan; if doing so, increase baking time to 45–50 minutes and check doneness with a toothpick.
- Store leftovers covered at room temperature for 2–3 days or refrigerate for up to 5 days to maintain freshness.
