Lemon Cake with Zesty Lemon Glaze

This Lemon Cake is bursting with citrus flavor, thanks to fresh lemon zest, lemon pudding, and a tangy lemon glaze. It’s moist, rich, and the perfect dessert for lemon lovers.

Ingredients

For the Cake:

• 3 cups (360g) all-purpose flour
• 1 (3.4 oz) package of instant lemon pudding mix
• ½ tsp salt
• ¼ tsp baking soda
• 1½ cups (340g) butter, softened
• 2¾ cups (350g) granulated sugar
• 6 large eggs
• 2 tsp pure vanilla extract
• 1 cup (8 oz) sour cream
• 2 Tbsp fresh lemon zest

For the Lemon Glaze:

• 1½ cups (170g) powdered sugar
• 2 Tbsp fresh lemon juice (more if needed to thin)
• 1 Tbsp butter, melted

Instructions

Step 1: Prepare the Pan and Preheat the Oven

1. Preheat the oven to 325°F (160°C).
2. Grease and flour a tube pan thoroughly to ensure easy removal of the cake. Set aside.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, sift together the all-purpose flour, lemon pudding mix, salt, and baking soda. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract. Beat on medium speed for 2-3 minutes until the mixture becomes light and pale yellow.

Step 4: Add Eggs

1. Add the eggs one at a time, beating well after each addition.
2. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 5: Combine Wet and Dry Ingredients

1. Lower the mixer speed. Gradually add the sifted dry ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
2. Stir in the fresh lemon zest by hand, ensuring it is evenly distributed in the batter.

Step 6: Bake the Cake

1. Pour the batter into the prepared tube pan, smoothing the top with a spatula.
2. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7: Cool the Cake

1. Allow the cake to cool in the pan on a wire rack for 15 minutes.
2. Carefully remove the cake from the pan and let it cool completely on the rack.

Prepare the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, and melted butter until smooth. Adjust the consistency with a little more lemon juice if needed.
2. Once the cake is completely cooled, drizzle the glaze evenly over the top.

Serving Suggestions

Serve slices of this luscious lemon cake as a dessert or with a hot cup of tea or coffee. This cake keeps well at room temperature for a few days and can be refrigerated for longer storage.

Tips for the Best Lemon Cake

• Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smoother batter and better texture.
• Zesting the Lemon: Only zest the yellow part of the lemon skin, avoiding the bitter white pith underneath.
• Sifted Ingredients: Sifting the dry ingredients helps to evenly distribute the baking soda and remove any lumps.

Enjoy this moist, tangy, and delightful lemon cake—it’s a perfect treat for any lemon lover!