Lemon Cake

Lemon Cake 🍋✨

A zesty, moist, and buttery lemon cake with a tangy glaze—perfect for tea time or dessert!

Ingredients

For the Cake:

• 250g (2 cups) all-purpose flour

• 200g (1 cup) sugar

• 1 packet (10g) baking powder (or 2 tsp)

• 3 eggs, room temperature

• 120ml (½ cup) fresh lemon juice (~3 lemons)

• Zest of 2 lemons

• 100g (7 tbsp) melted butter, cooled

• 100ml (⅓ cup + 1 tbsp) milk

• 1 pinch of salt

For the Lemon Glaze:

• 150g (1¼ cups) powdered sugar

• 2-3 tbsp lemon juice (adjust for thickness)

• 1 tsp lemon zest (optional, for extra zing)

Instructions

1. Make the Cake Batter

1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan or 8-inch round cake pan.

2. Whisk dry ingredients: Flour, sugar, baking powder, and salt.

3. Mix wet ingredients: In another bowl, beat eggs, lemon juice, zest, melted butter, and milk.

4. Combine: Gradually fold wet ingredients into dry until just mixed (don’t overwork the batter).

2. Bake

• Pour batter into the pan. Bake for 40-45 mins (loaf) or 30-35 mins (round) until a toothpick comes out clean.

• Cool 10 mins in the pan, then transfer to a wire rack.

3. Glaze & Serve

1. Make glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

2. Garnish with extra zest or edible flowers.

Tips

🍋 Extra lemony? Brush warm cake with lemon syrup (1 tbsp lemon juice + 1 tbsp sugar, heated).
🌿 Herb twist: Add 1 tbsp chopped thyme or lavender to the batter.
🕒 Storage: Keeps for 3 days airtight or freeze (unglazed) for 1 month.

Bright, tender, and bursting with citrus flavor! 😍

(Pairs perfectly with afternoon tea or vanilla ice cream!)