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Lemon Cake with Zesty Glaze Recipe

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4.4 from 13 reviews

This delightful lemon cake is a perfect balance of zesty citrus flavor and sweet, moist crumb. Made with fresh lemon zest and juice, it includes a buttery batter baked to golden perfection, then topped with a tangy lemon glaze. Ideal for a quick yet impressive dessert that serves four.

Ingredients

For the Cake Batter

  • 2 lemons (zest and juice)
  • 120 g all-purpose flour
  • 2 eggs
  • 120 g butter, softened
  • 270 g sugar
  • 1.5 tsp baking powder (raising agent)
  • 1 pinch vanillin
  • 1 pinch salt

For the Glaze

  • Sugar (amount to taste, approximately 50 g)
  • Fresh lemon juice (from 1 lemon)

Instructions

  1. Prepare the Batter: In a mixing bowl, cream the softened butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Stir in the lemon zest and juice for fresh citrus flavor. Sift the flour, baking powder, vanillin, and salt, then gradually fold into the wet ingredients to form a smooth batter.
  2. Bake the Cake: Preheat your oven to 190°C (375°F). Pour the batter into a greased or lined cake pan, spreading it evenly. Bake for 20 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
  3. Make the Glaze: While the cake bakes, prepare the glaze by mixing granulated sugar with fresh lemon juice until the sugar dissolves completely, creating a slightly thick syrup.
  4. Glaze and Cool: Once the cake is baked, remove it from the oven and allow it to cool slightly. Then, pour or brush the lemon glaze evenly over the top to soak in and add extra moisture and tanginess.
  5. Serve: Allow the cake to cool completely. Slice and serve this juicy, fragrant lemon cake with your favorite tea or coffee for a refreshing treat.

Notes

  • Make sure the butter is softened to achieve a light, fluffy batter.
  • You can adjust the amount of lemon juice in the glaze for more or less tartness.
  • For an extra touch, garnish with thin lemon slices or a dusting of powdered sugar before serving.
  • Use fresh lemons for the best flavor — bottled lemon juice will not have the same vibrant taste.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Find it online: https://bitezly.com/lemon-cake-with-zesty-glaze-recipe/