Description
A straightforward, bright-flavored loaf that balances tangy lemon with a tender, buttery crumb, perfect for casual treats or potlucks.
Ingredients
- 3 tbsp lemon zest (about 2 medium lemons)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup powdered sugar (for glaze)
- 1/2 tsp salt
- 1 tsp vanilla extract (optional)
- 1 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan and lightly flour it or line it with parchment.
- In a mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes on medium speed.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract until evenly combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before frosting.
- For a simple glaze, whisk powdered sugar with a little lemon juice to reach a pourable consistency and drizzle over the cooled cake.
Notes
Zest lemons before juicing. Use room-temperature ingredients for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American