Description
This Lemon Cake is a delightful treat known for its irresistible flavor and simple preparation. Made with fresh lemons, it’s perfect for any occasion!
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 the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the granulated sugar and softened butter until light and fluffy.
- Add eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the milk, lemon zest, and lemon juice.
- Gradually combine the dry ingredients with the wet ingredients in three additions, alternating with the milk mixture in two additions, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes for the round cake or 50-60 minutes for the loaf, or until a skewer comes out clean.
- Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Prepare the glaze by whisking the powdered sugar with 2-3 tablespoons of lemon juice until smooth and pourable. Drizzle over the cooled cake.
Notes
Ensure the butter is softened to room temperature for easy mixing.
You can adjust the amount of lemon juice in the glaze for desired sweetness.
Store leftover cake in an airtight container for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg