The bright flavor of this lemon cake will lift up any dinner party, at-home brunch, or Tuesday afternoon. A handful of pantry ingredients gives the easy sponge its tender crumb, while brushing the warm cake with a powdered sugar glaze leaves it with a delicate crust that crackles almost like a glazed doughnut. To keep the lemon flavor pleasingly tart, you can skip the final dusting of powdered sugar (or use buttermilk instead of whole milk for even more tang); for a more mellow, lemonade-like flavor, go for that extra garnish.
This single-layer cake is suitable for all occasions, but you do have options: Turn it into a two-layer cake by doubling the batter and separating it between two 8" cake pans. Spread each layer with the lemony glaze and let them cool before sandwiching a swoosh of lemon curd between the layers. You can swap the pan and use this lemon cake recipe to make approximately 12 cupcakes (line the pan with baking cups) or one 8x4" lemon loaf cake. Baking times will vary, so check for doneness by inserting a toothpick in the center. Finish any of these options with that simple shower of powdered sugar, or opt for vanilla buttercream or cream cheese frosting for a bit of contrast.
Recipe information
Total Time
3 hours (includes cooling)
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat oven to 350° with a rack in the middle. Grease an 8x2" round cake pan with unsalted butter, then dust with all-purpose flour, tapping out excess. (Alternatively, butter cake pan, then line the bottom with a parchment paper round and butter the paper.)
Step 2
Whisk 1½ cups (187 g) all-purpose flour, 1½ tsp. baking powder, and a rounded ¼ tsp. kosher salt in a medium mixing bowl. Stir ½ cup plus 1 Tbsp. whole milk and ½ tsp. vanilla extract in a small bowl.
Step 3
Beat ½ cup (1 stick) unsalted butter, softened, ¾ cup (150 g) granulated sugar, and 1 Tbsp. (packed) finely grated lemon zest (from about 2 lemons) in a large bowl with an electric mixer (either a stand mixer with paddle attachment or handheld mixer with beaters) on medium speed until pale and fluffy, about 2 minutes. Add 3 large eggs, room temperature, 1 at a time, beating well after each addition.
Step 4
At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with dry ingredients, and mixing until each addition is just incorporated.
Step 5
Pour cake batter into prepared pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden tester inserted into the center comes out clean, 35–40 minutes. Let cool in pan 10 minutes.
Step 6
Whisk 1 cup (110 g) powdered sugar and ¼ cup fresh lemon juice in a medium bowl until smooth.
Step 7
Turn out cake onto a wire rack set over a baking sheet, then reinvert onto a platter. Brush top and side of warm cake with all of lemon glaze. Let cool completely. Just before serving, dust top of the cake with more powdered sugar if desired.
Do Ahead: Cake can be glazed 1 day ahead and kept at room temperature.
Editor’s note: This lemon cake recipe was first printed in the April 2009 issue of ‘Gourmet’ as ‘Lemon-Glazed Butter Cake’. Head this way for more of our best lemon desserts →
Recipe notes
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