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–+ servings
lemon cake

Zesty Lemon Cake

A light, moist lemon cake layered with tangy glaze and zest for a bright, refreshing dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk room temperature
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice adjust to consistency

Equipment

  • Mixing Bowls
  • Electric mixer
  • Cake Pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  4. Add lemon juice and zest, then alternate adding dry ingredients and milk until smooth.
  5. Pour batter into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
  6. Cool completely before adding glaze.
  7. For glaze, mix powdered sugar with lemon juice until smooth, then drizzle over cake and garnish with zest.

Nutrition

Calories: 295kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 70mgSodium: 120mgPotassium: 90mgSugar: 33gVitamin A: 350IUVitamin C: 6mgCalcium: 60mgIron: 1.2mg

Notes

For a richer flavor, add a thin layer of lemon curd between cake layers or top with candied lemon slices.
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