Nut-Free Lemon Cake Slice
Bright, zesty, and completely nut-free, this Lemon Cake Slice is the perfect dessert for citrus lovers and allergy-conscious bakers alike. Featuring a tender, buttery crumb infused with the fresh tang of lemon juice and zest, this easy-to-make treat is topped with a luscious lemon glaze that adds just the right balance of sweetness and tartness. Ready in under an hour, the recipe combines pantry staples with simple techniques, making it ideal for both beginner bakers and seasoned pros. Whether served at afternoon tea, as a light dessert, or for a celebration, these lemon cake slices are guaranteed to impress with their vibrant flavor and melt-in-your-mouth texture.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 115 grams unsalted butter, softened
- 150 grams granulated sugar
- 3 units large eggs
- 60 milliliters freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
- 100 grams powdered sugar
- 2 tablespoons lemon juice for glaze
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9x9 inch baking pan. Line the bottom with parchment paper for easy removal.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.
Step 5
With the mixer on low speed, alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Step 6
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9
To make the glaze, whisk the powdered sugar and lemon juice together in a small bowl until smooth.
Step 10
Once the cake has cooled, drizzle the glaze over the top and let it set for about 15 minutes before slicing into squares.
Step 11
Serve the cake slices at room temperature. Enjoy your nut-free lemon cake slice!
Nutrition Facts
| Serving size | (952.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2847.0 |
| Total Fat 114.5g | 0% |
| Saturated Fat 66.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 823.9mg | 0% |
| Sodium 2397.1mg | 0% |
| Total Carbohydrate 424.2g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 257.2g | |
| Protein 44.1g | 0% |
| Vitamin D 174.5IU | 0% |
| Calcium 309.7mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 754.0mg | 0% |
Source of Calories