“This Lemon Cake is a celebration of bright, zesty flavors and tender crumb. Each bite is a burst of sunshine, thanks to the freshly squeezed lemon juice and aromatic zest infused throughout the cake. The luscious lemon glaze adds an extra layer of tangy sweetness that perfectly balances the rich, buttery cake.
Ingredients:
- For the Cake:
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/2 cup freshly squeezed lemon juice
- For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, combine the milk, lemon zest, and lemon juice.
- Combine All Ingredients:
- Add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients. Begin and end with the dry ingredients, mixing just until combined.
- Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze the Cake:
- Once the cakes are completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
