Moist Tangy Lemon Cake (Print Version)
A moist lemon cake slice with zesty glaze, ideal for light indulgence and teatime.
# What You Need:
→ Cake
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 2 tablespoons lemon zest
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup milk
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract
→ Lemon Glaze
11 - 3/4 cup powdered sugar
12 - 2 to 3 tablespoons fresh lemon juice
# Preparation Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or grease lightly.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Using a mixer, beat butter and sugar until light and fluffy.
04 - Add eggs one at a time to the butter mixture, then mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour. Stir gently until just combined; avoid overmixing.
06 - Pour batter into prepared pan and smooth surface. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar and lemon juice together until smooth and drizzleable.
09 - Pour glaze over cooled cake, slice into 8 pieces, and serve.
# Expert Advice:
01 -
- The crumb stays impossibly tender because the milk keeps things moist without making it heavy or dense.
- That glaze isn't an afterthought—it's where the real lemon punch lives, so every bite has flavor.
- It's small enough to feel manageable but generous enough to feel like an occasion.
02 -
- Overmixing the batter after adding flour is the number one way to end up with a tough, tight crumb instead of tender.
- Room-temperature ingredients mix more evenly and create better texture than cold ones pulled straight from the fridge.
- The glaze needs the cake to be completely cool or it melts right off and pools at the bottom.
03 -
- Microplane the lemon zest into a small bowl before you start mixing anything—it's easier than trying to zest over the batter.
- If your glaze is too thick to drizzle, warm it gently over very low heat for just a few seconds, stirring constantly.