Lemon Cake
Bright, tangy, and moist, this homemade lemon cake is bursting with fresh citrus flavor—perfect for any occasion. Easy to make and topped with a zesty glaze
Ingredients
For The Cake
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120ml) buttermilk (or milk with 1 tsp vinegar or lemon juice)
For The Glaze (Optional)
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan.
Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter And Sugar
- In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add Eggs And Flavoring
- Beat in the eggs, one at a time. Add vanilla extract, lemon zest, and lemon juice. Mix until well combined.
Combine With Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined (don’t overmix).
Bake The Cake
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool And Glaze (Optional)
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.