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Dorothy Thomas

Lemon Cake Recipe

A moist, zesty, and perfectly sweet lemon cake with a tender crumb and a refreshing citrus glaze. Ideal for birthdays, tea time, or any occasion!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 10
Course: Dessert, Snack
Cuisine: American, European
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 180g 1 ½ cups All-purpose flour
  • 5g 1 tsp Baking powder
  • 1g ¼ tsp Salt
  • 115g ½ cup Unsalted butter (room temp)
  • 200g 1 cup Granulated sugar
  • 2 large 2 Eggs
  • 30ml 2 tbsp Lemon zest (2 lemons)
  • 60ml ¼ cup Fresh lemon juice
  • 120ml ½ cup Whole milk
For the Glaze (Optional):
  • 120g 1 cup Powdered sugar 
  • 30ml  2 tbsp Lemon juice

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk/electric mixer
  • Zester
  • Cooling rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease the cake pan and line with parchment paper.
  2. Dry Mix: Whisk flour, baking powder, and salt in a bowl. Set aside.
  3. Cream Butter & Sugar: Beat butter and sugar until fluffy (~3 mins). Add eggs one at a time.
  4. Zest & Juice: Mix in lemon zest and juice.
  5. Combine: Alternately add dry mix and milk, starting/ending with flour.
  6. Bake: Pour batter into pan. Bake 30-35 mins (toothpick clean). Cool 10 mins in pan, then transfer.
  7. Glaze: Whisk powdered sugar and lemon juice. Drizzle over cooled cake.

Notes

  • Storage: Keep covered at room temp for 2 days or refrigerate for 5 days.
  • Variations: Add poppy seeds or blueberries for texture.
  • Vegan Option: Use almond milk and flax eggs.