Southern Lemon Cake
A moist and tangy Southern Lemon Cake featuring a tender crumb and bright lemon glaze, perfect for any dessert occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 ½ cups powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°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 bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract and lemon zest.
- Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients; mix until just combined.
- Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, whisk together powdered sugar and 1 tablespoon lemon juice to make the glaze.
- Once the cake is warm (not hot), poke holes with a skewer and pour glaze over the cake, allowing it to soak in.
- Let the cake cool completely before serving.
Notes
For an extra burst of lemon flavor, garnish with thin lemon slices or a sprinkle of lemon zest before serving.
Find it online: https://carmenwausa.com/southern-lemon-cake/