A light and zesty lemon cake drizzled with a sweet glaze, perfect for any occasion!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs: Beat in the eggs, one at a time, until well combined.
- Combine Ingredients: Mix in the lemon zest and juice. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If desired, add lemon zest for extra flavor.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top.
- Serve: Slice and enjoy your delicious Glazed Lemon Cake!