Lemon cake with lemon glaze is the kind of dessert that brings instant sunshine to the table. There is something irresistible about the balance between sweet and bright, the way fresh citrus cuts through the richness of the cake and leaves each bite feeling light rather than heavy. A good lemon cake should be tender, fragrant, and full of flavor, never shy about showcasing the star ingredient. When it is done right, the aroma alone is enough to lift your mood.
This cake starts with a soft crumb, typically enriched with butter, eggs, and just enough sugar to create structure without muting the lemon. Fresh zest is essential because it carries the oils that give lemon desserts their intensity. When the cake bakes, the kitchen fills with a fragrant citrus cloud that hints at what is coming. The texture should stay moist and slightly dense, the kind that slices cleanly and stays tender for days. In many ways, lemon cake is timeless. It fits in at spring gatherings, afternoon coffee breaks, holiday tables, and simple weekday desserts when you crave something bright.
The glaze is where everything comes together. A simple mix of powdered sugar and fresh lemon juice creates a glossy, pourable finish that sinks slightly into the warm cake, forming a sweet tangy shell. It is minimal but transformative. The glaze boosts the lemon flavor and adds a gentle shine that makes even the simplest loaf or round cake look special. Drizzling it slowly over the top and watching it cascade down the sides is its own little moment of satisfaction.
Lemon cake pairs well with all kinds of accompaniments. Fresh berries are the most natural match because their sweetness and acidity mirror that of the cake. A spoonful of raspberry compote or a handful of blueberries gives each slice a refreshing pop of color. Vanilla ice cream works too, adding cool creaminess that complements the citrus without competing with it. For something cozier, serve it with a cup of Earl Grey or chamomile tea or a classic sleepy girl mocktail.
Whether you enjoy it warm, freshly glazed, or chilled the next day, lemon cake with lemon glaze brings a simple but unmistakable joy. It is bright, welcoming, and endlessly shareable, a dessert that never fails to leave a cheerful impression.
Ingredients
- 1 1/2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest finely grated
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar for glaze
- 2-3 tablespoons lemon juice freshly squeezed, for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Add the flour, baking powder, and salt, alternating with the milk. Mix in the lemon juice and lemon zest until just combined.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is completely cooled, drizzle the lemon glaze over the top. Serve and enjoy!
Nutrition
It was too sweet for my taste. Maybe cut down the sugar a bit?
I agree, it’s super sweet! Next time I’ll try using less sugar too.
Lemon glaze made it divine! Would definitely make again, thanks!
This cake took too long to bake! Mine was raw in the middle. What’s up with that?
I thought this recipe would be easier, but I messed up. What does sifted flour mean?
Sifted flour means you should use a sifter or a fine mesh to remove any lumps and mix air into the flour. It helps make your cake lighter! Don’t worry, it happens to everyone. Just try again! 😊
Yummy! My kids loved it. Made for a great snack after school!
I just wanna eat it already. 😂
Loved it! Felt like I was eating sunshine 😊. Keep the lemony goodness flowing!
Totally agree! This cake made my day so bright! 🍋✨
I don’t know, lemon cakes are overrated. Why not chocolate instead? 🤷♂️
This is the best lemon cake I’ve ever made! So fluffy and tangy!
I’m glad you loved it! Lemon cakes can be so refreshing. Did you use fresh lemons for the juice and zest?
Do I really need to sift the flour? Seems like a lot of work for a cake.
Sifting the flour helps remove lumps and makes the cake lighter. It’s worth the effort for a better texture!
Lemon zest was such a nice touch! Thanks for sharing this recipe!