The Heavenly Easy Lemon Glaze Cake, a vibrant dessert characterized by its bright, zesty flavors, is perfect for any occasion, from family gatherings to quiet tea times.
Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 tbsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 cup buttermilk
Lemon Glaze:
1 1/2 cups powdered sugar
3 tbsp lemon juice
1 tbsp lemon zest
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time.
Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually mix in the dry ingredients alternately with buttermilk, starting and ending with dry ingredients.
Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, combine the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake. Allow it to set before slicing.
Prep Time: 20 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Kcal: 350 per serving
Servings: 8
Serving Suggestions: Serve with a sprinkle of fresh lemon zest or a few thin lemon slices as garnish to enhance the visual appeal and add a fresh zesty flavor.
Heavenly Easy Lemon Glaze Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients alternately with buttermilk, starting and ending with dry ingredients.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, combine the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake. Allow it to set before slicing.
