Lemon Glaze Cake
A bright, zesty, and moist citrus cake finished with a sweet, crackly lemon glaze that is perfect for any occasion.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1/2 cup whole milk (120ml)
- •1 tablespoon fresh lemon zest
- •2 tablespoons fresh lemon juice
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •1 cup powdered sugar (120g) for the glaze
- •2 tablespoons fresh lemon juice for the glaze
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, then stir in the lemon zest and 2 tablespoons of lemon juice.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 6
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
While the cake cools for 10 minutes, whisk the powdered sugar and 2 tablespoons of lemon juice together to create a smooth glaze.
- 8
Drizzle the glaze over the slightly warm cake, allowing it to soak into the edges.
💡 Chef tips
- For a dairy-free version, substitute the butter with high-quality vegan butter sticks and use almond or soy milk.
- Ensure your eggs and milk are at room temperature to prevent the batter from curdling.
- Store the cake in an airtight container at room temperature for up to 3 days to keep it moist.
✅ How it should turn out
The finished cake should have a golden-brown exterior, a tender, fine-crumb texture, and a refreshing, tangy lemon aroma that balances perfectly with the sweet, crisp glaze.