Lemon Cake Recipe
This lemon cake is soft, moist with a gentle lemony flavor and topped with lemon glaze. This lemon drizzle cake is made with basic ingredients and no special techniques are required to make it. If you like pound cake you definitely should give this lemon pound cake a try!
Servings: 10 yields
Calories: 339kcal
Ingredients
For the cake:
- ¾ cup 170g Butter softened
- 4 Eggs
- 1 cup Sugar
- 3 tablespoons Lemon juice
- 2 tablespoons Lemon zest
- 1¾ cups All-purpose flour
- ½ teaspoon Salt
- 1½ teaspoons Baking powder
- ⅔ cup Yogurt/sour cream
- 1 teaspoon Vanilla extract
For the glaze:
- 1 cup Powdered sugar
- 3 tablespoons Lemon juice
Instructions
Make the cake:
- Preheat oven to 325ºF (163ºC). Line a 9X5-inch (23X12cm) loaf pan with parchment paper. Set aside.
- In a bowl, sift flour, baking powder, baking soda and salt. Set aside.
- In a large bowl cream butter, sugar and lemon zest, until light and pale. Add eggs, one at the time, beating to combine after each addition. Add 1/2 of the flour mixture and stir just until combined. Add yogurt/sour cream, lemon juice, vanilla extract and stir until combined. Add the remaining flour and stir until combined.
Bake the cake:
- Pour the batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Make the glaze:
- In a bowl, whisk powdered sugar and lemon juice until smooth.
- When the cake is baked, pour the glaze over the cake and allow to cool slightly before serving.
Video
Notes
- Room Temperature Ingredients: Make sure the butter, eggs, and yogurt/sour cream are at room temperature before starting. This helps create a smoother batter and ensures even baking.
- Zesting Lemons: When zesting lemons, avoid the white pith as it can make the cake bitter. Only use the bright yellow outer layer for the best flavor.
- Storing the Cake: The lemon cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze it for up to 2 months.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting!
Nutrition
Calories: 339kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 221mg | Potassium: 89mg | Fiber: 1g | Sugar: 21g | Vitamin A: 618IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg