Description
A soft, zesty and moist lemon cake topped with a tangy lemon glaze, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
- For the glaze: 1 cup powdered sugar + 2–3 tablespoons lemon juice
Instructions
- Preheat oven to 175°C (350°F) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in Greek yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients, alternating with milk, beginning and ending with the flour mixture.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar and lemon juice to make the glaze, then drizzle over cooled cake.
Notes
For extra lemon flavor, poke small holes in the cake and pour a bit of glaze while it’s still warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon cake, moist lemon cake, lemon dessert, lemon glaze, citrus cake