Here’s a simple and delicious Lemon Cake recipe that’s perfect for a light and tangy dessert!
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest (from about 1 lemon)
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- 1 tsp vanilla extract
- ¾ cup whole milk (or buttermilk for a richer flavor)
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice (adjust to your preferred consistency)
- 1 tsp lemon zest (optional)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.
2. Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar:
- In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add eggs and flavorings:
- Add the eggs, one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until well combined.
5. Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
6. Bake the cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Prepare the lemon glaze:
- While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest (if using) in a small bowl. If the glaze is too thick, add more lemon juice, a little at a time, until you reach your desired consistency.
9. Glaze the cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let it set for a few minutes.
10. Serve and enjoy!
- Slice the cake and enjoy your tangy, sweet lemon cake!
Tips:
- For a richer flavor, you can substitute buttermilk for the whole milk.
- If you want a more intense lemon flavor, you can add lemon juice or lemon zest to the cake batter as well.
- You can also decorate the cake with fresh berries or a sprinkle of powdered sugar for extra flair!
Let me know how it turns out!