Lemon Glaze Cake
A bright, zesty, and moist lemon cake finished with a sweet, tangy 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 loaf pan or cake tin.
- 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, followed by the lemon zest and 2 tablespoons of lemon juice.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- 9
Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth to create the glaze.
- 10
Drizzle the glaze over the slightly warm cake and let it set before slicing.
💡 Chef tips
- For an extra moist cake, substitute the milk with full-fat Greek yogurt.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze it without the glaze for up to a month.
- Ensure your eggs and butter are at room temperature to achieve the best emulsion for a light crumb.
✅ How it should turn out
The finished cake has a tender, golden crumb with a vibrant citrus aroma and a crackly, sweet-tart glaze that melts in your mouth.