Lemon Cake
A moist, tangy lemon cake topped with a sweet glaze and a dusting of powdered sugar. Perfect for a quick dessert or afternoon treat.
- Total time
- 60 min
- Servings
- 8
- Calories
- 320
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- ½ cup butter
- 2 large eggs
- 2 medium lemon
- 1.5 teaspoons baking powder
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch loaf pan. In a bowl, mix 1.5 cups flour, 1.5 tsp baking powder, and a pinch of salt.
- 2
In another bowl, cream 0.5 cup softened butter with 1 cup sugar until light. Beat in 2 eggs, one at a time, then add zest of 2 lemons and 2 tbsp lemon juice.
- 3
Stir dry ingredients into wet until just combined. Pour batter into pan and bake until a toothpick comes out clean, about 45-50 minutes.
- 4
Cool cake in pan for 10 minutes, then transfer to a rack. Mix 0.5 cup powdered sugar with 2 tbsp lemon juice to make glaze; drizzle over warm cake.
- 5
Let glaze set for 5 minutes, then dust with extra powdered sugar before slicing.
Tools you’ll need
- 9-inch loaf pan
- mixing bowls
- whisk or electric mixer
- zester or grater
- toothpick
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