Moist Tangy Lemon Cake (Printable)
A moist and tangy lemon cake slice with a delicate crumb and vibrant lemon glaze.
# What You'll Need:
→ Cake
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 2 tablespoons lemon zest (from about 2 lemons)
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup milk
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract
→ Lemon Glaze
11 - 3/4 cup powdered sugar
12 - 2 to 3 tablespoons fresh lemon juice
# Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or grease lightly.
02 - Whisk flour, baking powder, and salt together in a medium bowl; set aside.
03 - Using a mixer, beat butter and sugar in a large bowl until light and fluffy.
04 - Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract. Mix until combined.
05 - Alternate adding flour mixture and milk to the wet ingredients, beginning and ending with the flour. Mix until just combined without overmixing.
06 - Pour batter into prepared pan and smooth the surface. Bake 28 to 32 minutes until a toothpick inserted in center comes out clean.
07 - Allow cake to cool in pan for 10 minutes, then transfer to wire rack to cool completely.
08 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle glaze over cooled cake.
09 - Slice into 8 squares and serve.
# Expert Tips:
01 -
- It's impossibly moist and tender, with a crumb so delicate it practically melts on your tongue.
- The lemon flavor is bright without being harsh—tangy but never sour, which sounds simple until you taste it.
- The whole thing comes together in under an hour, so you can make this on a whim when friends drop by or when you simply need to feed your own soul.
02 -
- Do not overmix the batter once you add the dry ingredients—overmixing develops gluten, which tightens the crumb and makes the cake tough instead of tender.
- The glaze needs to go on a completely cooled cake or it will slide off and pool at the bottom instead of coating the surface.
03 -
- Measure your flour by spooning it into the measuring cup and leveling it with a knife—scooping compacts it and throws off your ratios, which changes everything.
- Use a kitchen scale if you have one, because weight measurements are more reliable than volume and guarantee a tender, consistent crumb every time you make this.