This moist Lemon Cake Recipe is fluffy, tangy and so easy to make Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.
This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! A perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try!
Ingredients:
Lemon Cake Recipe:
1 cup (230 grams) unsalted butter
1 cup (200 grams) sugar
1 teaspoon vanilla essence or vanilla extract
4 eggs
Zest of 1 lemon
2 cups (260 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice
Lemon Frosting:
1 cup (115 grams) confectioners’ (powdered or icing) sugar
2 – 4 tablespoons fresh lemon juice
Method
1. Preheat oven to 180 degrees C.
2. Grease a 9 inch round baking pan and then line the bottom of the pan with butter paper.
3. Beat the butter and sugar until light and fluffy and pale in color (about 3-4 minutes) in the bowl of your electric mixer or with a hand mixer.
4. Scrape down the sides and bottom of the bowl as needed. Add in the vanilla extract. Add the eggs, one at a time, mixing well after each addition. At this point batter will look curdled but don’t worry, it will smoothen later.
5. Whisk together the flour, baking powder, salt, and lemon zest. Add the flour mixture (in three additions) alternately with the lemon juice (in two additions), mixing until you have a smooth batter.
6. Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake about 40 – 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Place on a wire rack to cool for about 15 minutes, then gently remove the cake from the pan.
Lemon Frosting: Place the sifted confectioners sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed. Pour the frosting over the top of the cake. Let the frosting dry before covering and storing.
