Easy Lemon Cake
Bright, zesty, and irresistibly moist, this Easy Lemon Cake is the ultimate citrus dessert that’s as simple to make as it is delicious. Bursting with the refreshing flavors of fresh lemon juice and vibrant lemon zest, this homemade cake comes together in just 15 minutes of prep time. The buttery, tender crumb is perfectly balanced by a tangy-sweet lemon glaze that drizzles beautifully over the top for an elegant finish. Perfect for everything from casual gatherings to special occasions, this crowd-pleasing recipe is baked in a single pan, making it both fuss-free and versatile. Whether you’re a seasoned baker or just starting out, this easy lemon cake promises to deliver a burst of sunshine in every bite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 0.5 cup whole milk
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the lemon zest and 0.25 cup of fresh lemon juice, making sure everything is fully incorporated.
Gradually add the dry mixture to the wet mixture in three additions, alternating with the whole milk. Start and end with the dry mixture, mixing just until combined. Do not overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth and pourable.
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides for a lovely presentation.
Let the glaze set for about 10 minutes before slicing and serving. Enjoy your easy lemon cake!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 41.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
