This Lemon Cake is the perfect balance of tart and sweet, with a light, tender crumb that melts in your mouth. The bright lemon zest infuses every bite with fresh, citrusy notes, while the tangy lemon glaze adds a burst of flavor that complements the soft cake beautifully.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (about 2 lemons)
- ½ cup whole milk
- ¼ cup fresh lemon juice
Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the milk and lemon juice, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze: whisk together powdered sugar, lemon juice, and zest. Drizzle over the cooled cake.
