The Glazed Lemon Cake is a light, moist dessert that’s perfect for lemon lovers. With a refreshing tang from the lemon juice and zest, complemented by a sweet and slightly sticky glaze, it’s a delightful treat for any occasion. This cake is especially popular for spring and summer gatherings, but its bright flavor makes it a year-round favorite.
Why This Recipe Works
Lemon juice and zest add a natural citrus flavor without overwhelming sweetness, while the glaze enhances the cake with an extra layer of lemony goodness. Using oil instead of butter keeps the cake incredibly moist and soft, allowing the lemon flavor to shine through with every bite.
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter for a richer taste)
- 2 large eggs
- ½ cup milk (room temperature)
- ¼ cup freshly squeezed lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest (finely grated)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice (adjust for thickness)
- 1 teaspoon lemon zest (optional, for extra zing)
How to Make Glazed Lemon Cake
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan (or an 8-inch round cake pan) and line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, sugar, eggs, milk, lemon juice, and lemon zest. Whisk together until smooth.
- Add Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness by adding more lemon juice (for a thinner glaze) or more powdered sugar (for a thicker glaze).
- Once the cake has cooled, drizzle the glaze over the top, allowing it to gently drip down the sides.
Tips + Tricks for Recipe Success
- Room Temperature Ingredients: For the best results, use room temperature milk and eggs. This helps the ingredients blend more smoothly, resulting in a uniform texture.
- Don’t Overmix: Overmixing the batter can make the cake tough. Mix until the flour is just incorporated for a light, tender crumb.
- Cooling Before Glazing: Make sure the cake is completely cool before adding the glaze. A warm cake will cause the glaze to melt and slide off rather than set beautifully on top.
Serving Suggestions
- With Fresh Berries: Serve slices of glazed lemon cake with a handful of fresh raspberries or blueberries for a delicious pop of color and flavor.
- With Tea or Coffee: The light lemon flavor makes this cake an ideal companion for tea or coffee.
- Layered with Whipped Cream: For an elegant dessert, slice the cake horizontally and layer with whipped cream and fresh berries.
Time & Yield
- Preparation Time: 15 minutes
- Baking Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Servings: Approximately 8–10 slices
Final Thoughts
This Glazed Lemon Cake is sure to become a favorite, thanks to its bright, refreshing flavor and moist texture. The lemon glaze adds a perfect finishing touch, creating a cake that’s simple yet sophisticated. Whether you’re making it for a gathering or a cozy afternoon treat, this cake is bound to impress!