For an extra burst of lemon flavor, consider adding a tablespoon of lemon zest to the glaze. Sifting the confectioners' sugar is essential for a smooth, lump-free glaze. If you don't have a 9x13-inch pan, you can use two 8-inch round cake pans. Reduce the baking time accordingly. Store leftover cake in an airtight container at room temperature for up to 3 days.
Glazed Homemade Lemon Cake
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS16
Imagine a sun-drenched afternoon, a gentle breeze, and the exquisite aroma of citrus wafting from your kitchen. This Glazed Homemade Lemon Cake delivers precisely that – a tender, moist crumb infused with bright lemon zest, crowned with a luscious, glossy glaze. It's a slice of sunshine, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol77 mg
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Fiber0 g
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Protein3 g
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Saturated Fat8 g
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Sodium161 mg
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Sugar41 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan. This ensures the cake releases easily. (5 minutes)
02
Step
3 mins
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender cake. (3 minutes)
03
Step
2 mins
Beat in the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and lemon zest. (2 minutes)
04
Step
3 mins
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. (3 minutes)
05
Step
1 mins
Pour the batter into the prepared baking pan and spread evenly. (1 minute)
06
Step
25 mins
Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness around 20 minutes to prevent overbaking. (25 minutes)
07
Step
10 mins
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
08
Step
3 mins
While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the sifted confectioners' sugar and lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until the glaze reaches your desired consistency – it should be pourable but not too thin. (3 minutes)
09
Step
15 mins
Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving. (15 minutes)
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Robbie Blick
May 30, 2025This cake is amazing! My family devoured it in one sitting.
King Ferry
May 17, 2025I added a pinch of salt to the batter to balance the sweetness, and it was a game-changer!
Antwan Kulas
May 5, 2025Easy to follow recipe and the cake turned out perfectly moist and delicious.
Jeremy Jacobs
May 4, 2025The glaze is the perfect touch – not too sweet, just the right amount of lemon tang.