Moist Tangy Lemon Cake (Printable)
Moist lemon cake with zesty glaze offers a delicate crumb ideal for afternoon tea or dessert.
# What You'll Need:
→ Cake
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 2 tablespoons lemon zest
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup milk
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract
→ Lemon Glaze
11 - 3/4 cup powdered sugar
12 - 2 to 3 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
04 - Beat in eggs one at a time, then add lemon zest, fresh lemon juice, and vanilla extract. Mix until evenly combined.
05 - Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix gently until just combined to avoid overmixing.
06 - Pour the batter into the prepared pan, smoothing the surface. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
08 - Whisk together powdered sugar and fresh lemon juice until smooth and pourable.
09 - Drizzle the lemon glaze over the cooled cake, slice into 8 squares, and serve.
# Expert Advice:
01 -
- It's foolproof for a beginner but impressive enough to share without apology.
- The glaze transforms it from simple to sophisticated in about thirty seconds.
- One small pan means you can have cake ready before dinner without heating up the whole kitchen.
02 -
- Room temperature ingredients are not optional here—cold eggs or butter will break the emulsion and give you a grainy, separated batter.
- The moment you see no dry flour streaks, stop mixing, even if you think it needs more; the rest will incorporate as it bakes.
- A completely cooled cake is essential before glazing, or the glaze will soak in unevenly and you'll lose that beautiful shine.
03 -
- If your kitchen is warm, chill your mixing bowl and beaters before creaming the butter and sugar—it prevents the mixture from getting too soft and deflating.
- Zest your lemons before juicing them; once they're cut, you can't zest them, so zest always comes first.