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Easy Lemon Cake Recipe: Moist & Glazed

A delightful and easy-to-make lemon cake, featuring a moist crumb and a bright, zesty lemon glaze. Perfect for any occasion, this recipe combines a fragrant lemon-infused cake with a simple, pourable icing.
Prep Time20 minutes
Cook Time35 minutes
Total Time2 hours
Servings: 9 slices
Author: The Bright Food

Equipment

  • Oven
  • 9x9-inch baking dish
  • Parchment paper
  • Small bowl
  • Large bowl
  • Whisk
  • Spatula
  • Toothpick
  • Serrated knife
  • Sealed container

Ingredients

For the lemon cake

  • 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 2 medium lemons
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 eggs
  • 2 teaspoons lemon extract
  • 1 cup buttermilk

For the icing

  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice

Instructions

Instructions

  • Preheat oven to 350°F and butter a 9x9-inch baking dish.
  • Line the pan with parchment paper, ensuring it extends on two sides, then grease exposed parts.
  • Whisk together flour, baking powder, baking soda, and kosher salt in a small bowl.
  • In a large bowl, rub lemon zest into granulated sugar with your fingers until fragrant to activate its flavor.
  • Whisk melted butter into the sugar mixture until smooth, then whisk in eggs one at a time, followed by lemon extract; switch to a spatula.
  • Add dry ingredients and buttermilk, gently stirring until smooth, then spread batter into the prepared pan.
  • Bake for 30-35 minutes until the top is light golden brown and a toothpick comes out clean.
  • Cool in the pan for 20 minutes before using parchment to remove and cool completely to room temperature.
  • Meanwhile, mix powdered sugar and lemon juice for the glaze, adjusting consistency as needed; pour over cooled cake and smooth.
  • Cut the cake with a serrated knife before the glaze dries; optionally garnish with more lemon zest or slices. Store leftovers in a sealed container at room temperature for up to 3 days or refrigerated for 1 week.

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.