Here’s a delicious and simple recipe for Lemon Cake To Die For—moist, zesty, and perfect for any occasion! 🍋
Ingredients
For the cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
½ cup whole milk
½ cup plain Greek yogurt (or sour cream)
Zest of 2 lemons
⅓ cup fresh lemon juice
For the glaze (optional but amazing):
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Instructions
Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar:
In a large bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).
Add Eggs & Flavoring:
Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
Combine Wet & Dry:
Alternately add the dry ingredients and the milk-yogurt mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake:
Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Glaze:
Let the cake cool completely. Mix powdered sugar and lemon juice to make a glaze and drizzle over the cake.
Serve:
Slice, serve, and enjoy the bright, zesty lemon flavor!
💡 Tip: For extra lemony goodness, add a teaspoon of lemon extract to the batter or sprinkle some lemon zest on top of the glaze.
If you want, I can also give you a super-moist version that uses a lemon syrup soak, which makes it almost melt-in-your-mouth.
Do you want me to give that version too?
