Lemon Cake


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon

For the lemon glaze:

  • 1 cup powdered sugar
  • 3 tablespoons freshly squeezed lemon juice


  1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Stir in the lemon juice and lemon zest.
  7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
  9. Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
  10. Remove the cake from the pan and place it on a wire rack.
  11. Using a skewer or toothpick, poke holes all over the surface of the cake.
  12. Drizzle the lemon glaze over the cake while it’s still warm.
  13. Let the cake cool completely before serving.

Enjoy your delicious and refreshing lemon cake!

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