Description
This Heavenly Lemon Cake is light, fluffy, and bursting with bright lemon flavor. Perfectly moist with a tender crumb and a zesty lemon glaze, it’s an elegant dessert for any occasion.
Ingredients
Scale
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 3/4 cup milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- For the glaze: 1 cup powdered sugar + 2 tbsp lemon juice
Instructions
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 8-inch round pans.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.
- Alternately add dry ingredients and milk, starting and ending with dry ingredients, mixing until just combined. Fold in sour cream or yogurt.
- Bake: Pour batter into prepared pan(s) and bake 35–45 minutes (for 9×13 pan) or 25–30 minutes (for 8-inch rounds), until a toothpick comes out clean. Cool completely.
- Glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
For extra lemon flavor, add 1 tsp lemon extract. You can also garnish with candied lemon slices. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: lemon cake, citrus cake, glazed lemon cake, moist lemon cake