Introduction
This lemon cake is soft, tender, and filled with bright citrus flavor. It uses fresh lemon juice, lemon zest, and a light glaze to create a refreshing dessert that is simple enough for everyday baking yet elegant for gatherings.
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Description
A moist and fragrant cake with a balance of sweetness and tanginess from real lemons. The texture is light, and the lemon glaze adds an extra layer of flavor that sinks gently into the warm cake.
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Ingredients
For the Cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Lemon Glaze
1 cup powdered sugar
2–3 tablespoons lemon juice
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Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch cake pan or line it with parchment paper.
2. Cream the butter and sugar together in a bowl until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla, lemon juice, and lemon zest.
5. Whisk dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl.
6. Add dry ingredients alternately with milk to the wet mixture. Mix gently until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Adjust thickness if needed.
10. Pour the glaze over the warm cake and let it soak in. Allow the cake to cool before slicing.
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Tips
For stronger flavor, increase lemon zest up to 3 tablespoons.
Do not overmix the batter; it keeps the cake soft.
Make sure all ingredients are at room temperature for best texture.
If your glaze is too thin, add more powdered sugar; if too thick, add a few drops of lemon juice.
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Variations
Blueberry Lemon Cake: Fold 1 cup of fresh or frozen blueberries into the batter.
Lemon Poppy Seed Cake: Add 1 tablespoon of poppy seeds.
Lemon Layer Cake: Double the recipe and bake in two pans, adding frosting between layers.
Gluten-Free Option: Replace flour with a 1:1 gluten-free baking mix.
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Correction
If the cake turns out too dense, lightly whisk the dry ingredients before adding them and ensure you are not overmixing.
If the cake seems dry, reduce baking time by a few minutes or add an extra tablespoon of milk next time.
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Enjoy
Slice, serve, and enjoy the bright, refreshing flavor of homemade lemon cake. Perfect with tea, coffee, or as a light dessert anytime.