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Fluffy Baking Lemon Cake with Zesty Glaze Delight

Fluffy Baking Lemon Cake with Zesty Glaze You'll Love

This Fluffy Baking Lemon Cake with Zesty Glaze Delight will fill your kitchen with warmth and the irresistible aroma of fresh lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute gluten-free flour for gluten-free version.
  • 1.5 cups Granulated sugar Can reduce to 1 cup for less sweetness.
  • 0.5 cups Unsalted butter Consider using vegan butter for dairy-free.
  • 1 cup Buttermilk Milk with vinegar can be a substitute.
  • 3 large Eggs Flax eggs can be used for vegan.
  • 2 tablespoons Lemon zest Use fresh lemons for best flavor.
  • 0.5 cups Fresh lemon juice Fresh-squeezed juice is key.
  • 2 teaspoons Baking powder Ensure it’s fresh.
  • 0.5 teaspoons Baking soda Freshness is necessary.
  • 0.5 teaspoons Salt Kosher or sea salt is ideal.
  • 1 teaspoon Vanilla extract Almond extract can be swapped.
For the Zesty Glaze
  • 1 cup Powdered sugar Can use stevia powder for lower-calorie.
  • 2 tablespoons Fresh lemon juice Fresh juice will yield best flavor.
  • 1 tablespoon Lemon zest More zest equals more flavor.

Equipment

  • Oven
  • Mixing Bowl
  • 9-inch Round Pans
  • whisk
  • Spatula
  • wire rack

Method
 

Steps to Make the Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round pans by greasing and flouring them.
  2. Cream softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
  3. Add each egg one by one, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Combine the dry mixture with the butter mixture gradually, alternating with buttermilk and lemon juice.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  7. Cool the cakes in their pans for about 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare the glaze by mixing powdered sugar, fresh lemon juice, and lemon zest until smooth.
  9. Layer the cooled cakes on a serving plate, drizzling the glaze over each layer.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Garnish with fresh berries or whipped cream for extra deliciousness.

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