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Homemade Moist Lemon Cake with Glaze photo

Moist Lemon Cake with Glaze

This Moist Lemon Cake with Glaze is a delightful treat! Bursting with zesty lemon flavor and topped with a creamy glaze, it's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon freshly grated lemon zest
  • 3/4 cup buttermilk
For the Glaze:
  • 3/4 cup powdered sugar
  • 1 tablespoon unsalted butter (melted)
  • 3 teaspoons fresh lemon juice

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch round cake pan
  • Cooling rack
  • Spoon or spatula

Method
 

Directions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your 9-inch round cake pan with butter or non-stick spray.
  3. Step 3: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  4. Step 4: In another bowl, combine the melted unsalted butter, egg, freshly grated lemon zest, and buttermilk. Whisk until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined.
  6. Step 6: Pour the batter into the prepared cake pan and bake for 25-30 minutes.
  7. Step 7: Once baked, let the cake cool in the pan for about 10 minutes before transferring to a cooling rack.
  8. Step 8: For the glaze, whisk together the powdered sugar, melted unsalted butter, and fresh lemon juice until smooth.
  9. Step 9: Drizzle the glaze over the cooled cake and allow it to set.
  10. 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.