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Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal after baking.
2. Prepare the Lemon
Start by zesting your lemon to get about 1 tablespoon of lemon zest. Then, juice the lemon to yield around 2–3 tablespoons of fresh lemon juice. Set both aside to use in the batter and glaze.
3. Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk. Beat until the mixture becomes light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until everything is well combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined – be careful not to overmix, or the cake might turn out dense.
5. Bake the Cake
Pour the batter into your prepared cake pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should be lightly golden and spring back when touched.
6. Make the Lemon Glaze
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. For an extra burst of lemony flavor, add some zest to the glaze. Stir until smooth and free of lumps.
7. Cool the Cake
Once the cake is baked, let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This will help the cake set and prevent the glaze from melting off when you pour it.
8. Glaze the Cake
Once the cake has cooled to room temperature, drizzle the lemon glaze evenly over the top. The glaze will soak into the cake slightly, creating a beautiful, glossy finish.
Tips and Variations:
- Lemon Frosting: If you prefer a frosted cake, you can swap out the glaze for a fluffy lemon cream cheese frosting or a buttercream frosting with lemon zest and juice.
- Add Fresh Berries: To add a pop of color and extra flavor, serve this cake with fresh berries like raspberries, strawberries, or blueberries on top.
- Make It into Cupcakes: This recipe can easily be adapted into cupcakes. Simply fill a cupcake tin with batter and bake for 18-20 minutes.
- For Extra Moisture: Try adding a tablespoon of sour cream or Greek yogurt to the batter to make the cake even more moist and tender.
Why You’ll Love This Cake
This Lemon Cake is perfect for anyone who loves a citrusy treat! The combination of tangy lemon and sweet glaze creates a balanced flavor that isn’t overpowering. Plus, its light, fluffy texture and melt-in-your-mouth consistency make it a joy to eat. Serve it at your next brunch, birthday party, or holiday gathering, and watch it disappear in no time!
Whether you’re a lemon lover or just someone who appreciates a good cake, this Lemon Cake will bring a refreshing burst of flavor to your kitchen. Enjoy it with a cup of tea or coffee for the ultimate treat!
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