Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs (room temperature)
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest (from 1–2 lemons)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk (room temperature)
1 cup powdered sugar (for glaze)
2–3 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat oven to 350°F (180°C)
Butter and flour a 9×5 inch loaf pan
In a large bowl, cream softened butter and granulated sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Mix in fresh lemon juice and lemon zest
In a separate bowl, sift or spoon flour with baking powder and salt
Alternate adding dry ingredients and milk to the butter mixture, starting with dry ingredients
Fold gently until just combined; avoid overmixing
Pour batter into the prepared pan and smooth the top
Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean
cool the cake completely in the pan
Combine powdered sugar and lemon juice for glaze (adjust thinned to preferred consistency)
Spread glaze over cooled cake before slicing
Notes
Room temperature butter, eggs, and milk ensure optimal emulsion and texture
Use high-quality butter and fresh lemons for the brightest flavor
Sifting flour prevents dense texture; spoon and level if not sifting
If zest is not vibrantly fresh, add a pinch of lemon peel for a subtler garnish
For halal preparation, ensure all ingredients are certified halal
Storage: Keep covered at room temperature for 2-3 days or refrigerate for up to 1 week
- Prep Time: 20
- Cook Time: 60
- Category: Easy Sheet Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 45g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg