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Lemon Cake

This soft and moist lemon cake bursts with fresh citrus flavor and a light, tangy glaze. Perfect as a refreshing dessert, birthday cake, or springtime treat, this recipe is simple yet elegant.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • For the cake:
  • 1 cup 230 g unsalted butter, softened
  • 1 ½ cups 300 g granulated sugar
  • 4 large eggs room temperature
  • 2 ½ cups 310 g all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup 240 ml whole milk
  • ⅓ cup 80 ml fresh lemon juice
  • 2 tbsp lemon zest
  • For the glaze:
  • 1 cup 120 g powdered sugar
  • 2 –3 tbsp fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment).
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the butter mixture, alternating with milk and lemon juice. Mix until just combined.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow cake to cool completely on a wire rack.
  8. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Notes

  • For a Lemon Layer Cake, double the recipe and bake in two 9-inch pans.
  • Add a layer of lemon curd or cream cheese frosting between layers for extra richness.
  • Perfect for lemon birthday cakes, brunch cakes, or summer desserts.