Moist Lemon Cake with Glaze
When it comes to desserts that brighten up any occasion, a Moist Lemon Cake with Glaze is the perfect choice. The combination of zesty lemon flavor and a sweet, creamy glaze creates a delightful treat that is sure to impress your family and friends. Whether you’re celebrating a birthday, a family gathering, or just indulging in a sweet moment, this cake is a slice of sunshine on your plate. With simple ingredients and easy preparation, you’ll be making this cake on repeat!
What Makes This Recipe Special
This Moist Lemon Cake with Glaze stands out for several reasons. First, it captures the fresh, vibrant essence of lemons, making it a refreshing dessert option. The use of buttermilk adds a tender crumb and moisture that ensures each bite is soft and flavorful. The glaze, made from powdered sugar and fresh lemon juice, provides a perfect balance of sweetness and tanginess, elevating the cake to a whole new level of deliciousness. Plus, this recipe is straightforward, making it accessible to bakers of all levels.
What You’ll Gather
- 1 1/4 cups all-purpose flour – The base of our cake, providing structure.
- 1 cup granulated sugar – Sweetens the cake beautifully.
- 1 1/2 teaspoons baking powder – Helps the cake rise to a light, fluffy texture.
- 1/2 teaspoon salt – Enhances all the flavors.
- 1 egg – Binds the ingredients together.
- 1/4 cup unsalted butter (melted) – Adds richness and moisture.
- 1 tablespoon freshly grated lemon zest – Infuses bright lemon flavor.
- 3/4 cup buttermilk – Keeps the cake moist and tender.
- 3/4 cup powdered sugar – For the sweet glaze.
- 1 tablespoon unsalted butter (melted) – Adds shine and richness to the glaze.
- 3 teaspoons fresh lemon juice – Zesty and tangy to complement the cake.
Kitchen Gear Checklist
- Mixing bowls – For combining ingredients.
- Whisk – Perfect for mixing the batter smoothly.
- Measuring cups and spoons – Ensures accurate ingredient amounts.
- 9-inch round cake pan – Ideal for baking and presenting your cake.
- Cooling rack – To cool the cake evenly after baking.
- Spoon or spatula – For spreading the glaze on the cake.
Moist Lemon Cake with Glaze: From Prep to Plate
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises properly.
Step 2: Prepare Your Cake Pan
Grease your 9-inch round cake pan with butter or non-stick spray. This will help the cake release easily once it’s baked.
Step 3: Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step helps to evenly distribute the leavening agents throughout the flour.
Step 4: Mix Wet Ingredients
In another bowl, combine the melted unsalted butter, egg, freshly grated lemon zest, and buttermilk. Whisk until the mixture is smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a cooling rack to cool completely.
Step 8: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, melted unsalted butter, and fresh lemon juice until smooth. Adjust the consistency as needed by adding more lemon juice or powdered sugar.
Step 9: Glaze the Cake
Once the cake is completely cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing.
Step 10: Serve and Enjoy
Slice your Moist Lemon Cake with Glaze and serve! It’s perfect with a cup of tea or enjoyed on its own as a delightful treat.
Smart Substitutions
- Gluten-free flour: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
- Non-dairy milk: Use almond milk or oat milk mixed with apple cider vinegar instead of buttermilk if you prefer a dairy-free option.
- Egg substitute: To make this cake vegan, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg.
- Honey or maple syrup: Replace granulated sugar with an equal amount of honey or maple syrup for a natural sweetener option.
Missteps & Fixes
If your cake doesn’t rise properly, it may be due to old baking powder. Always check the expiration date before use. If the cake is too dense, ensure you didn’t overmix the batter; mixing just until combined is key to a light texture.
- If your glaze is too thick, add a teaspoon of lemon juice at a time until desired consistency is reached.
- If the cake is sticking to the pan, ensure you greased it well or consider lining it with parchment paper next time.
Storage & Reheat Guide
To keep your Moist Lemon Cake with Glaze fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week. For best results, enjoy the cake at room temperature.
- Freezing: Wrap individual slices in plastic wrap and then foil for up to 2 months.
- Reheating: If you prefer warm cake, place a slice in the microwave for about 10-15 seconds.
Reader Questions
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice gives the best flavor, you can use bottled lemon juice in a pinch. Just be sure to check that it’s 100% lemon juice for the best results.
Can I add poppy seeds to this cake?
Absolutely! Adding 1-2 tablespoons of poppy seeds to the batter will give your cake a delightful crunch and a beautiful look.
How can I make this cake even more lemony?
If you want to enhance the lemon flavor, you can add an extra tablespoon of lemon zest and a bit more lemon juice to the glaze. This will intensify the citrusy taste!
Is it possible to make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just store it wrapped in plastic wrap at room temperature. Add the glaze just before serving to keep it fresh and vibrant.
Make It Tonight
There’s something incredibly satisfying about baking a cake from scratch, and this Moist Lemon Cake with Glaze is no exception. With its bright flavors and tender crumb, it’s perfect for any occasion or even just a cozy night at home. So gather your ingredients, put on your apron, and treat yourself to a slice of this delightful cake. You won’t regret it!
Moist Lemon Cake with Glaze
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease your 9-inch round cake pan with butter or non-stick spray.
- Step 3: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Step 4: In another bowl, combine the melted unsalted butter, egg, freshly grated lemon zest, and buttermilk. Whisk until smooth.
- Step 5: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined.
- Step 6: Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- Step 7: Once baked, let the cake cool in the pan for about 10 minutes before transferring to a cooling rack.
- Step 8: For the glaze, whisk together the powdered sugar, melted unsalted butter, and fresh lemon juice until smooth.
- Step 9: Drizzle the glaze over the cooled cake and allow it to set.
- Step 10: Slice and serve your Moist Lemon Cake with Glaze!
Notes
- Store cake in an airtight container for up to 3 days.
- Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
