Description
This irresistible lemon cake is moist, fluffy, and bursting with tangy lemon flavor, perfect for any celebration or casual dessert craving.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1/4 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For the glaze: 1 cup powdered sugar
- 2–3 tbsp lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Use fresh lemon juice and zest for the best flavor.
- You can substitute buttermilk for milk for extra moistness.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
