Homemade Lemon Cake Recipe
Lemon cake is a moist, flavorful dessert with a perfect balance of sweetness and citrus tang. With simple ingredients and easy customization options, it’s a versatile treat suitable for any occasion.
Ingredients
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of unsalted butter softened
- 1 cup of granulated sugar
- 2 large eggs
- 2 tablespoons of lemon zest
- ¼ cup of freshly squeezed lemon juice
- ½ cup of whole milk
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually incorporate the dry ingredients, alternating with the milk, starting and ending with the flour mixture.
- Evenly distribute the batter into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cakes and, if desired, garnish with lemon zest.
Notes
For a more intense lemon flavor, add extra lemon zest.
These cakes make a delightful pairing with tea or coffee for an elegant treat.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
These cakes make a delightful pairing with tea or coffee for an elegant treat.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.