Lemon Cake with Lemon Glaze Recipe

Introduction

This delicious lemon cake offers a perfect balance of tangy citrus and sweet, moist crumb. It’s an easy-to-make treat that’s ideal for any occasion, from afternoon tea to festive celebrations. The lemon glaze adds a bright, glossy finish that makes every bite irresistible.

Ingredients

• 2 ½ cups (310g) all-purpose flour (sifted)
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs (room temperature)
• 1 cup (240g) sour cream
• ¼ cup (60ml) fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• For the Lemon Glaze:
• 1 ½ cups (180g) powdered sugar
• 3 tbsp fresh lemon juice
• 1 tbsp unsalted butter (melted)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or non-stick spray, then dust it with flour and tap out the excess.
2. Step 2: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until combined.
5. Step 5: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Mix gently and just until everything is incorporated.
6. Step 6: Pour the batter into the prepared bundt pan and gently tap the pan on the counter to release any air bubbles.
7. Step 7: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9. Step 9: To make the glaze, whisk together the powdered sugar, fresh lemon juice, and melted butter until smooth.
10. Step 10: Once the cake has cooled, drizzle the lemon glaze over the top. Allow it to set before slicing and serving.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and even baking.
• For a more intense lemon flavor, add an extra teaspoon of lemon zest.
• Substitute sour cream with Greek yogurt for a slightly tangier taste and lighter texture.
• Try adding poppy seeds to the batter for a delightful crunch and visual appeal.
• Make cupcakes instead of a bundt cake by adjusting baking time to 20-25 minutes.

Storage

Store the lemon cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 5 days; bring to room temperature before serving. The lemon glaze may firm up in the fridge—allow it to soften slightly before slicing. Alternatively, freeze the cake without glaze for up to 2 months, then thaw and glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled lemon juice can be used in a pinch. Keep in mind the taste may be less vibrant.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven too early to prevent sinking.

Lemon Cake with Lemon Glaze Recipe

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★★★★★

4.9 from 124 reviews

A moist and flavorful lemon cake featuring a tender crumb enhanced with fresh lemon juice and zest, topped with a zesty lemon glaze that complements the citrusy brightness, perfect for any occasion.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–14 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 2 ½ cups (310g) all-purpose flour (sifted)
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs (room temperature)
• 1 cup (240g) sour cream
• ¼ cup (60ml) fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 ½ cups (180g) powdered sugar
• 3 tbsp fresh lemon juice
• 1 tbsp unsalted butter (melted)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or non-stick spray. Dust with flour, tapping out the excess for a smooth release.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set this mixture aside to keep it ready for combining later.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
4. Add Eggs and Flavoring: Incorporate the eggs one at a time into the creamed butter mixture, making sure to beat well after each addition to maintain a smooth batter. Then mix in the fresh lemon zest, lemon juice, and vanilla extract evenly.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture in three separate additions, alternating with the sour cream. Mix gently and just until the batter is combined to avoid overmixing and maintain a tender crumb.
6. Bake the Cake: Pour the prepared batter into the greased bundt pan and gently tap the pan on the counter to remove any trapped air bubbles. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes to help it set. Then invert it onto a wire cooling rack and let it cool completely before applying the glaze.
8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and melted butter until a smooth, pourable glaze forms.
9. Glaze the Cake: Once the cake has fully cooled, drizzle the lemon glaze evenly over the top, allowing it to set and form a glossy finish before slicing and serving.

Notes

• Use room temperature eggs to help the batter emulsify better and create a tender cake.
• Ensure the bundt pan is well greased and floured for easy cake release.
• Do not overmix the batter when combining wet and dry ingredients to maintain a light texture.
• Cooling the cake completely before glazing prevents the glaze from melting and ensures a shine finish.
• For extra pop of lemon flavor, add a little lemon extract along with the vanilla if desired.

Keywords: lemon cake, lemon glaze, bundt cake, citrus dessert, moist lemon cake, homemade cake, easy lemon cake