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Lemon Cake

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A bright, tender lemon cake with a clean citrus bite, perfect for brunch, tea, or any occasion.

Ingredients

  • 3 tbsp lemon zest (about 2 medium lemons)
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup powdered sugar (for glaze)
  • 1/2 tsp salt
  • 1 tsp vanilla extract (optional)
  • 1 cup unsalted butter, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a cake pan and lightly flour it or line it with parchment.
  2. Cream the unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes on medium speed.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the lemon juice, lemon zest, and vanilla extract until evenly combined.
  5. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top. Bake for about 25–30 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  7. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before frosting.
  8. For the glaze, whisk powdered sugar with a little lemon juice to reach a pourable consistency and drizzle over the cooled cake.

Notes

A 9-inch round or an 8×4-inch loaf pan works well. For a lighter texture, sift the flour before measuring. If needed, a plant-based butter can be used for dairy-free.

Find it online: https://www.wholesomeeasy.com/lemon-cake/