Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
3 large eggs
2 tablespoons lemon zest (from 3–4 large lemons)
2 tablespoons fresh lemon juice
1 cup milk
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in lemon zest and 2 tablespoons of freshly squeezed lemon juice.
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
Pour batter into the prepared pan and smooth the top.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
While baking, prepare the glaze by whisking powdered sugar with 2 tablespoons fresh lemon juice until smooth.
Once the cake is baked and still warm, drizzle the glaze over the top. Let it set before slicing.
Notes
Use room-temperature eggs for better emulsification.
For a lighter texture, sift the flour before measuring.
If the cake bakes too quickly, cover with parchment paper to prevent over-browning.
Store in an airtight container at room temperature up to 2 days.
For a dairy-free version, substitute butter with vegan margarine and milk with plant-based milk.
- Prep Time: 20
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg