Lemon Cake

A bright and tangy lemon cake bursting with fresh citrus flavor. This moist and zesty treat is perfect for any occasion, balancing sweet and tart in every bite. Easy to make and delightfully refreshing!

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Prep Time 20

Cook Time 45

Cooling + Frosting 40

Total Time 1 45

Servings: 10 Slices

Course: Dessert

Ingredients Method Notes

Ingredients

Ingredients:

Zest of 2 lemons yellow part only
Juice of 1 lemon
1 stick ½ cup butter, softened
1¼ cups sugar
2 eggs
1 tsp vanilla extract
½ cup buttermilk or dairy-free substitute: ½ cup dairy-free milk + ½ tsp lemon juice
1½ cups flour can substitute gluten-free flour
1½ tsp baking powder
Pinch of salt
For the glaze:
Juice of ½ lemon
½ cup powdered sugar
For the frosting:
1 cup powdered sugar
Juice of 1 lemon
1 tbsp heavy cream or dairy-free substitute: ¼ cup full-fat coconut milk + ¼ cup dairy-free milk
1 tsp vanilla extract

Method

Instructions:

Preheat oven to 350°F (175°C). Grease a cake pan.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract, lemon juice, and lemon zest.
Add buttermilk and mix until combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour batter into the prepared pan and bake for 45 minutes or until a toothpick inserted comes out clean.
Remove from oven and allow to cool slightly in the pan.
Mix lemon juice and powdered sugar to make the glaze and pour it over the warm cake.
Once cooled, mix frosting ingredients and spread evenly over the cake.
Enjoy your zesty lemon cake!