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The Ultimate Moist Layer Lemon Cake with Zesty Lemon Glaze From Scratch

Close-up of a sliced lemon cake recipe loaf topped with white glaze and lemon zest.
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Bake this moist lemon layer cake from scratch for a bright, tender dessert with a tangy lemon glaze. This recipe delivers the best lemon cake flavor for birthdays or spring gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, milk, lemon juice, and lemon zest to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth. Stir in the vanilla extract.
  4. Divide the batter evenly between the prepared cake pans.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. While the cakes cool, prepare the glaze: Whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  8. Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of glaze over the top. Place the second layer on top.
  9. Pour the remaining glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before slicing and serving this delicious lemon cake.

Notes

  • For an extra zesty flavor, brush a simple lemon syrup (equal parts sugar and lemon juice, heated until dissolved) over the warm cake layers before frosting.
  • To achieve a fluffy lemon cake texture, make sure your butter and eggs are at room temperature before mixing.
  • This recipe makes a great base for a simple lemon loaf cake; bake in a greased 9×5 inch loaf pan for 50-60 minutes.

Nutrition

Find it online: https://juliameal.com/lemon-cake-recipe-moist-zesty-from-scratch/