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Lemon Cake finished recipe

Lemon Cake

This Lemon Cake is a soft, buttery dessert with a tender crumb, bright citrus flavor, and a smooth lemon glaze. Fresh lemon zest adds fragrant citrus oils to the batter, while lemon juice brings a refreshing tang that balances the sweetness. The finished cake has a golden exterior, a moist interior,
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Ingredients Method Notes

Ingredients
  

For the Lemon Cake
  • 13/4 cups all-purpose flour spooned and leveled
  • 11/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 tablespoons finely grated fresh lemon zest from about 2 large lemons
  • 2 large eggs (about 100 g without shells) room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat sour cream room temperature
  • 1/4 cup freshly squeezed lemon juice
For the Lemon Glaze
  • 1 cup powdered sugar sifted
  • 11/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon milk optional, to thin the glaze
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Method
 

Method
  1. Prepare the Oven and Pan
  2. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides for lifting the cake out later. Position the oven rack in the center.
  3. Combine the Dry Ingredients
  4. In a medium bowl, whisk together the 1¾ cups (210 g) all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon fine salt. Whisk until evenly combined, with no visible pockets of leavening.
  5. Cream the Butter, Sugar, and Lemon Zest
  6. In a large mixing bowl, beat the ½ cup (113 g) softened butter, 1 cup (200 g) granulated sugar, and 2 tablespoons (12 g) lemon zest on medium speed for 3 to 4 minutes. The mixture should become noticeably lighter in color and fluffy. Scrape down the sides of the bowl as needed.
  7. Add the Eggs and Vanilla
  8. Add the 2 large eggs one at a time, beating on medium-low speed after each addition until incorporated. Mix in 1 teaspoon (5 ml) vanilla extract. The batter should look creamy and fairly smooth. A slight curdled appearance is not unusual and generally disappears once the flour is added.
  9. Finish the Lemon Cake Batter
  10. Stir together the ½ cup (120 g) sour cream and ¼ cup (60 ml) lemon juice in a small bowl. With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream mixture in two additions. Begin and end with the flour mixture.
  11. Mix just until the flour disappears, then finish with a spatula. The batter should be thick, smooth, and spreadable rather than runny. Avoid overmixing.
  12. Transfer the Batter to the Pan
  13. Spoon the batter into the prepared loaf pan and spread it evenly with a spatula. Smooth the top without pressing the batter down. Gently tap the pan once or twice on the counter to release any large trapped air pockets.
  14. Bake Until Golden and Set
  15. Bake at 350°F (175°C) for 50 to 60 minutes, using 55 minutes as a guide. The top should be golden brown and slightly domed, with a natural crack along the center.
  16. Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs, but no wet batter. If the top browns too quickly, loosely tent the pan with aluminum foil during the final 15 to 20 minutes.
  17. Cool the Cake Completely
  18. Remove the pan from the oven and let the cake cool in the pan for 15 minutes. Carefully lift it out using the parchment overhang and transfer it to a wire rack.
  19. Allow approximately 1 hour 15 minutes more for the cake to cool completely. Glazing a warm cake will cause the topping to melt and run off.
  20. Prepare the Lemon Glaze
  21. In a small bowl, whisk together 1 cup (120 g) sifted powdered sugar and 1½ tablespoons (22 ml) lemon juice until smooth.
  22. The glaze should be thick enough to coat a spoon but fluid enough to drizzle slowly. If it is too thick, add up to 1 teaspoon (5 ml) milk, a few drops at a time. If it becomes too thin, let it stand briefly before using.
  23. Glaze, Slice, and Serve
  24. Spoon the lemon glaze over the completely cooled cake, allowing it to flow naturally over the top and slightly down the sides.
  25. Let the glaze settle briefly, then cut the cake into 10 even slices with a sharp knife. Wipe the knife between cuts for cleaner slices.

Notes

Room-Temperature Storage Store the fully cooled Lemon Cake in an airtight container at room temperature for up to 2 days, provided the kitchen is cool and dry. Keep it away from direct sunlight and heat. For the softest texture, store the loaf whole and slice it as needed.