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Moist Lemon Layer Cake with Fresh Lemon Glaze

Close-up of a moist slice of two-layer lemon cake recipe with white frosting and a bright yellow lemon drizzle.
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This recipe yields a very moist, zesty lemon layer cake from scratch, topped with a simple, tangy lemon glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate medium bowl, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth. Add more lemon juice, one teaspoon at a time, if the glaze is too thick.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of glaze over the top. Place the second layer on top.
  11. Pour the remaining glaze over the top of the cake, letting it drip down the sides. Allow the glaze to set before slicing.

Notes

  • For a loaf cake, bake for 50 to 60 minutes in a greased 9×5 inch loaf pan.
  • If you prefer a stronger lemon flavor, increase the zest to 2 tablespoons.
  • This cake freezes well once cooled and before glazing.

Nutrition

Find it online: https://magazinemeal.com/lemon-cake-recipe/