Description
This Lemon Cake stands out with its vibrant citrus flavor and fluffy texture. Made with fresh lemons and simple ingredients, it’s an easy dessert that promises to impress any crowd.
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 your oven to 350°F (175°C) and prepare a 9-inch round cake pan or loaf pan by greasing and flouring it.
- In a medium bowl, combine flour, baking powder, and salt. Mix well and set aside.
- In a large bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy.
- Incorporate the eggs one by one, beating well after each addition, followed by the vanilla extract.
- In another bowl, whisk together the milk, lemon zest, and lemon juice until combined.
- Gradually fold the dry ingredients into the wet mixture in three parts, alternating with the milk mixture, starting and ending with the dry. Mix until just blended.
- Transfer the batter to the prepared pan and bake for 30-35 minutes for a round cake or 50-60 minutes for a loaf, until a skewer inserted comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle this over the cooled cake.
Notes
Ensure the butter is softened to room temperature for easy mixing.
The cake can be stored in an airtight container for up to three days.
For extra lemon flavor, feel free to add more lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg