Ingredients
For the cake
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk (or yogurt for extra moisture)
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the lemon glaze
¾ cup powdered sugar
2–3 tablespoons lemon juice
Instructions
- Preheat oven to 170°C (340°F).
- Grease and line a loaf pan with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and lemon zest.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add the dry ingredients to the batter in two additions, alternating with milk.
- Mix gently until just combined.
- Stir in lemon juice last.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and place on a rack.
Lemon Glaze
- Mix powdered sugar with lemon juice until smooth and pourable.
- Spoon glaze over warm cake so it soaks in beautifully.
- Let glaze set before slicing.
Tips for Extra Moist Cake
Use room-temperature ingredients
Do not overmix the batter
Yogurt can replace milk for richer texture
Cover cake while cooling to trap
Serving Ideas
Serve plain or with tea or coffee
Add whipped cream or berries
Store covered at room temperature up to 3 days
Freezes well for up to 2 months