Print

Lemon Cake with Lemon Glaze Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/lemon-cake-with-lemon-glaze-recipe/