Description

This Lemon Cake is a flavorful delight that combines fresh lemon juice and zest for an irresistibly tangy treat. With its simple preparation and delightful taste, it’s the perfect dessert for gatherings or a sweet afternoon snack.

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

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
In a large bowl, cream together the granulated sugar and softened butter until it's light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In another bowl, whisk together the milk, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk mixture in two parts, starting and ending with the dry ingredients. Mix until just blended.
Pour the batter into the prepared pan and bake for 30-35 minutes for a round cake or 50-60 minutes for a loaf, or until a skewer inserted comes out clean.
Cool the cake in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
Create the glaze by mixing the powdered sugar with 2-3 tablespoons of lemon juice until it reaches a smooth, pourable consistency. Drizzle it over the cooled cake.

Notes

Be sure to properly grease and flour your pan to prevent sticking.
This cake pairs wonderfully with fresh berries or whipped cream.
Storing in an airtight container will keep the cake moist for several days.

Nutrition

Serving Size: 1 slice
Calories: 245
Sugar: 21g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg