Lemon Cake to Die For
A delightful lemon cake that brightens any day with its zesty flavor and tender crumb, perfect for gatherings and tea time.
Servings: 8 servings
Calories: 250kcal
Ingredients
Cake Ingredients
- 190 g all-purpose flour
- 200 g granulated sugar
- 115 g unsalted butter, softened
- 2 large eggs
- 120 ml fresh lemon juice from about 2-3 lemons
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 120 ml milk
Glaze Ingredients
- 125 g powdered sugar for glaze
- 30 ml lemon juice for glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the milk and fresh lemon juice until fully incorporated.
- In another bowl, mix the all-purpose flour, baking powder, baking soda, salt, and lemon zest together.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Baking
- Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
Glazing
- For the glaze, mix the powdered sugar with lemon juice until smooth, then drizzle it generously over the cooled cake.
Notes
Use room temperature ingredients for best mixing results. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.