Lemon Cake
340 Words
Ingredients
**For the Cake:**
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
**For the Lemon Glaze:**
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
Instructions
1. **Preheat your oven and prepare your pans:**
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, or one 9x13-inch pan.
2. **Make the cake batter:**
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
3. Bake the cake:
- Divide the batter evenly between the prepared cake pans, or pour it all into the 9x13-inch pan.
- Bake for 25-30 minutes (if using round pans) or 35-40 minutes (if using a 9x13-inch pan), or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4. Prepare the lemon glaze:
- In a small bowl, whisk together the powdered sugar and enough lemon juice to achieve a pourable consistency.
- Stir in the lemon zest if using.
5. Glaze the cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top.
- Allow the glaze to set before serving.
Enjoy your homemade lemon cake!
- Writer
