Description
This classic Lemon Cake is a refreshing and moist treat perfect for any occasion. Made with zesty lemon juice and zest, it offers a bright citrus flavor balanced by a soft, buttery crumb. Finished with an optional tangy lemon glaze, this easy-to-make dessert is ideal for spring gatherings, afternoon tea, or a simple sweet indulgence.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- â…“ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk or buttermilk
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: Using a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes and helps incorporate air for a tender cake.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus and vanilla notes.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the dry. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cake: Pour the batter into your prepared pan(s) and smooth the surface with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to slightly set, then transfer it to a wire rack to cool completely, ensuring the glaze will set properly if applied.
- Make the Lemon Glaze: In a small bowl, whisk powdered sugar and fresh lemon juice until smooth and pourable. Drizzle this glaze over the cooled cake for a zesty finish.
Notes
- Add fresh blueberries or poppy seeds to the batter for an additional twist and texture.
- This cake can be layered with lemon curd and frosting for a richer, more decadent dessert option.
- Use buttermilk instead of whole milk for a slightly tangier flavor and tender crumb.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- For extra lemon flavor, sprinkle additional lemon zest over the glaze before it sets.
