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Lemon Cake

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This lemon cake is soft, fluffy, and full of fresh citrus flavor. It’s light yet rich, perfect for spring celebrations, afternoon tea, or anytime you’re craving a sweet and tangy dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract
  • Optional glaze: 1 cup powdered sugar, 2–3 tablespoons lemon juice, 1/2 teaspoon lemon zest
  • Optional lemon buttercream: 1/2 cup butter, 1 1/2 cups powdered sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9-inch round or loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  5. Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For glaze: Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled cake.
  10. For buttercream: Beat softened butter with powdered sugar, lemon juice, and zest until fluffy. Spread over cooled cake.

Notes

  • Add poppy seeds for a lemon poppy seed variation.
  • Fold in sour cream or Greek yogurt for added richness.
  • Brush with lemon syrup after baking for deeper lemon flavor.
  • Can be baked in a bundt pan or made into cupcakes.
  • Store frosted cake in the fridge; let it come to room temp before serving.

Nutrition

Find it online: https://recipesbyliza.com/lemon-cake/