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Lemon Cake

Lemon Cake
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This lemon cake is the perfect treat for citrus lovers! With a soft, moist texture and a tangy lemon glaze, it’s a refreshing dessert that’s simple to prepare and sure to impress. Whether you’re baking for a casual gathering or a special occasion, this recipe delivers a delightful balance of sweetness and zest.

Ingredients

  • For the Cake:
    • All-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, milk, lemon zest, lemon juice, vanilla extract.
  • For the Lemon Glaze:
    • Powdered sugar, lemon juice, and optional lemon zest for garnish.

Instructions

  1. Preheat and Prepare
    • Preheat your oven to 350°F (175°C).
    • Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. Mix the Dry Ingredients
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients
    • In a large bowl, cream the softened butter and sugar until light and fluffy.
    • Add eggs, one at a time, mixing well after each addition.
    • Stir in the milk, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Combine Wet and Dry Mixtures
    • Gradually fold the dry ingredients into the wet ingredients. Mix until just combined—avoid overmixing.
  5. Bake the Cake
    • Pour the batter into the prepared cake pan and spread it evenly.
    • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  6. Prepare the Glaze
    • In a small bowl, whisk powdered sugar with 2–3 tbsp of fresh lemon juice until smooth.
    • Adjust the consistency as needed by adding more lemon juice.
  7. Glaze the Cake
    • Once the cake has cooled, drizzle the glaze evenly over the top.
    • Garnish with lemon zest if desired.
  8. Serve and Enjoy
    • Slice the cake and serve at room temperature.

Notes

  • For a stronger lemon flavor: Add an extra tablespoon of lemon zest to the batter.
  • For a dairy-free version: Substitute milk with almond or oat milk.
  • Storage tips: Keep leftovers in an airtight container at room temperature for up to three days.
  • Freezing: Wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw overnight in the fridge.

Nutrition

Find it online: https://infinityrecipes.com/lemon-cake/