Lemon cake is the perfect combination of sweet and tangy, offering a burst of fresh citrus flavor in every bite. Its bright flavor and light, fluffy texture make it a delightful dessert for any occasion—be it a summer picnic or a cozy tea time treat.
Ingredients:
For the cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream or yogurt
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs: Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Incorporate the dry ingredients: Add the dry ingredients to the butter mixture in batches, alternating with the sour cream or yogurt, beginning and ending with the flour mixture. Mix just until combined.
- Bake: 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.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Pour the glaze over the cooled cake, allowing it to drizzle down the sides. For extra zest, sprinkle with lemon zest on top.
Enjoy your delicious, tangy lemon cake with a cup of tea or as a refreshing dessert!
