Description
A light and fluffy lemon cake that is perfect for any celebration or a simple afternoon snack, topped with a sweet lemon glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice (for glaze)
- Zest of 1 lemon (optional, for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, milk, lemon zest, and lemon juice until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just blended.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix powdered sugar with lemon juice until smooth, and drizzle over the cooled cake. Optionally, sprinkle with lemon zest.
Notes
Make sure your butter is softened for easier mixing. Don’t overmix the batter; just blend until combined for a light texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: lemon cake, dessert, baking, sweet, glaze, afternoon snack