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Moist Lemon Cake with Lemon Icing

Moist Lemon Cake with Lemon Icing
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This Moist Lemon Cake with Lemon Icing is a zesty and tender dessert bursting with fresh lemon flavor and topped with a silky, tangy glaze. It balances sweetness with citrus brightness perfectly and is easy to bake, making it ideal for all skill levels. The cake is moist, flavorful, and beautiful, perfect for casual dinners or special celebrations.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • Zest of 2 fresh lemons
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¼ cup fresh lemon juice

Lemon Icing Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1–2 teaspoons milk (to adjust consistency)

Instructions

  1. Prepare Ingredients and Preheat Oven: Gather all ingredients and preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
  4. Add Eggs, Lemon Zest, and Vanilla: Beat in the eggs one at a time, then fold in the fresh lemon zest and vanilla extract to boost flavor and bind the batter.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to keep the batter light.
  6. Stir in Fresh Lemon Juice: Gently fold in the fresh lemon juice to add tanginess and extra moisture.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before icing.
  8. Prepare the Lemon Icing: Whisk powdered sugar with fresh lemon juice and a splash of milk until smooth and pourable. Adjust the milk to achieve desired consistency for drizzling or spreading.
  9. Ice the Cake: Drizzle or spread the lemon icing evenly over the cooled cake. Let it set for at least 15 minutes before slicing and serving.

Notes

  • Use room temperature eggs and butter for better mixing and a smoother batter.
  • Do not overmix to avoid a tough cake and ensure moistness.
  • Use freshly grated lemon zest and fresh lemon juice for the brightest citrus flavor.
  • Check cake doneness a few minutes before time to prevent overbaking.
  • Allow the cake to cool fully before icing to prevent the icing from melting.

Nutrition

Keywords: lemon cake, moist lemon cake, lemon icing, citrus cake, homemade lemon cake, easy lemon dessert

Find it online: https://mydishez.com/moist-lemon-cake-with-lemon-icing/