Description
A delightful lemon cake recipe that captures the magic of citrus desserts, perfect for gatherings and celebrations.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar until light and fluffy in a separate bowl.
- Beat in the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with milk, beginning and ending with the flour mixture.
- Divide the batter evenly into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice for the glaze until smooth, then drizzle over the cooled cakes and garnish with lemon zest.
Notes
For a more intense zestiness, slightly increase lemon zest, but be cautious to avoid bitterness. You can also fold in fresh blueberries or raspberries for a fruity twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon cake, dessert, summer, refreshing, baking
