Description
A moist and tangy lemon cake that’s perfect for any occasion, featuring a zesty lemon glaze that adds a delightful sweetness and brightness to each slice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons additional lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, eggs, whole milk, fresh lemon juice, lemon zest, sour cream, and vanilla extract until the mixture is smooth and uniform.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the cake tender.
- Bake: Transfer the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk the powdered sugar with enough lemon juice (2 to 3 tablespoons) to make a smooth, pourable glaze.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Let it set slightly before slicing and serving.
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon zest or substitute half the milk with additional lemon juice.
- This cake stays moist for up to three days when stored tightly covered at room temperature.
- You can double the glaze amount if you prefer a sweeter, more pronounced topping.
