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Moist Lemon Layer Cake From Scratch with Zesty Glaze

A slice cut from a moist lemon cake recipe, topped with a thick white glaze and lemon zest.
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Bake this bright, tender lemon layer cake from scratch. It features a soft crumb and a tangy lemon glaze, making it a refreshing dessert perfect for birthdays or any gathering.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate medium bowl, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner consistency.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of glaze on top. Place the second layer on top. Drizzle the remaining glaze over the top and sides of the cake.

Notes

  • For an extra burst of citrus flavor, brush the warm cake layers with a simple syrup made from equal parts sugar and lemon juice before glazing.
  • Use fresh lemon zest and juice; bottled juice changes the flavor profile.
  • This cake is excellent served slightly chilled or at room temperature.

Nutrition

Find it online: https://cookincorner.com/lemon-cake-recipe/