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Lemon Cake
Lemon Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- Juice of 1 lemon
- Zest of 1 lemon
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until the texture resembles coarse crumbs.
- In a separate bowl, combine the milk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until well blended.
- Gradually incorporate the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
- After baking, allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- Once the cake has cooled, drizzle the lemon glaze over the top, letting it cascade down the sides.
- Slice and serve the lemon cake, optionally garnishing with additional lemon zest.
This lemon cake is delightfully light and moist, with a vibrant citrus flavor. The tangy lemon glaze enhances its sweetness, making it an ideal treat for any occasion. Enjoy!