Lemon Cake

A soft, fragrant lemon cake with a bright citrus flavor, tender crumb, and simple glaze, perfect for dessert, tea time, or special occasions.

This lemon cake is light, moist, and full of fresh citrus flavor. It has a tender crumb, a bright lemon aroma, and a simple glaze that adds sweetness without overpowering the cake. Perfect for afternoon tea, celebrations, or whenever you want a homemade dessert that feels fresh and elegant.

Ingredients

• 2 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 to 3 tablespoons fresh lemon juice, for the glaze

Instructions

1. Preheat the oven to 350 F and grease a 9-inch round cake pan or loaf pan. Line the bottom with parchment paper if desired.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
5. Add the dry ingredients and milk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35 to 40 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 it to a wire rack to cool completely.
9. To make the glaze, whisk the powdered sugar with enough lemon juice to form a smooth, pourable glaze.
10. Drizzle the glaze over the cooled cake before serving.