Easy & Delicious Lemon Cake Mix Recipes
This delightful recipe guides you through making a moist and flavorful lemon cake from scratch, topped with a tangy lemon glaze. It's perfect for a sweet treat or a special occasion.
Servings: 9 slices
Equipment
- 9x9-inch baking dish
- parchment paper
- small bowl
- large bowl
- whisk
- spatula
- toothpick
- serrated knife
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour (210 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons lemon zest (from 2 medium lemons)
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 eggs
- 2 teaspoons lemon extract
- 1 cup buttermilk
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed lemon juice
Instructions
Preparation
- Preheat oven to 350°F and butter a 9x9-inch baking dish. Line the pan with parchment paper, extending on two sides for easy removal, and grease exposed areas.
- In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
- In a large bowl, rub lemon zest into granulated sugar with your fingers until fragrant to activate the flavor.
- Whisk melted butter until smooth, then whisk in eggs one at a time, followed by lemon extract. Switch to a spatula.
- Add the dry ingredients and buttermilk to the wet ingredients, gently stirring until smooth. Spread the batter evenly into the prepared pan.
Baking & Glazing
- Bake for 30 to 35 minutes, or until the top is light golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 20 minutes. Use the parchment paper to carefully remove it from the pan and allow it to cool completely to room temperature.
- While the cake cools, mix powdered sugar with lemon juice, adding more if needed, until a thick but pourable consistency is achieved.
- Pour the glaze over the cooled cake, smoothing it with a spatula. Cut into pieces with a serrated knife before the glaze dries, and optionally top with more lemon zest or slices.
Storage
- Store the cake in a sealed container at room temperature for up to 3 days or refrigerated for 1 week, bringing it to room temperature before serving.
Notes
Store in a sealed container at room temperature for up to 3 days or refrigerated for 1 week. Bring to room temperature before serving. If desired, top with more lemon zest or lemon slices.