Description
Zesty homemade lemon cake brings sunshine to dessert tables with its tangy, moist crumb and delicate sweetness. Perfect for afternoon tea or special celebrations, this classic treat will satisfy sweet cravings and brighten your day.
Ingredients
Scale
Cake Flour and Dry Ingredients:
- 2 ½ cups (315 g / 11.1 ounces) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Primary Ingredients:
- 1 cup (225 g / 8 ounces) unsalted butter, softened
- 1 ¾ cups (350 g / 12.3 ounces) granulated sugar
- 4 large eggs
- ½ cup (120 ml / 4 fluid ounces) whole milk
Flavor and Moisture Ingredients:
- 2 teaspoons vanilla extract
- ¼ cup (60 ml / 2 fluid ounces) fresh lemon juice
- 2 tablespoons lemon zest (about 2 lemons)
Glaze Ingredients:
- 1 cup (120 g / 4.2 ounces) powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Coat a 9×13-inch pan with butter and dust with flour, or line with parchment paper for easy removal.
- Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry ingredient base. Set aside for later incorporation.
- Using an electric mixer, whip softened butter and sugar until the mixture becomes airy and pale, creating a smooth, creamy texture that takes approximately 2-3 minutes.
- Introduce eggs individually into the butter mixture, thoroughly blending after each addition. Incorporate vanilla extract, freshly squeezed lemon juice, and finely grated lemon zest to infuse vibrant citrus notes.
- Gradually fold dry ingredients into the wet mixture, alternating with milk. Gently combine ingredients, ensuring no overmixing occurs to maintain the cake’s delicate texture.
- Transfer batter into the prepared pan, spreading evenly with a spatula. Bake for 30-35 minutes until a inserted toothpick emerges clean, indicating perfect doneness.
- Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack. Let the cake cool completely to room temperature.
- Craft a silky glaze by whisking powdered sugar with lemon juice until achieving a smooth, pourable consistency. Adjust liquid as needed to reach desired thickness.
- Once cake has cooled, elegantly drizzle the lemon glaze across the surface, allowing it to set for a few minutes before serving.
Notes
- Adjust the oven temperature if using a glass or dark pan to prevent over-browning, typically reducing by 25 degrees.
- Ensure butter and eggs are at room temperature for smoother batter and more even cake texture.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements.
- Intensify lemon flavor by adding a tablespoon of lemon extract or replacing some milk with fresh lemon juice for a more vibrant citrus profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 405
- Sugar: 37 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg