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–+ servings

Easy Moist Lemon Cake with Lemon Juice and Zest

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Enjoy the best easy lemon cake recipe! This extra moist lemon cake with lemon juice and zest is soft, rich, and topped with zesty icing.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 1
Course: Cake, Dessert
Cuisine: American
Calories: 224
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ cup All Purpose Flour
  • 3 Large Eggs at room temperature
  • 1 cup Granulated sugar
  • ½ cup Melted Butter
  • 1 cup Half and Half Cream or sour cream, or heavy cream
  • 2 tbsp Lemon Juice
  • Zest from 1 Whole Lemon
  • 1½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
For the Glaze
  • 1 cup Powdered sugar (icing sugar)
  • 2 tablespoon Lemon juice
  • 1 tablespoon MIlk

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch baking pan and set it aside.
  2. Combine the eggs, sugar, cream, melted butter, and lemon juice in a mixing bowl. Whisk by hand or with an electric mixer until well combined.
  3. Add the flour, salt, baking powder, baking soda, and lemon zest. Mix until just combined.
  4. Pour the batter into the prepared pan and gently tap it on a work surface to release air bubbles.
  5. Bake for 55 minutes, or until the center is set and a toothpick inserted comes out clean.
  6. Remove from the oven and cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely.
  7. Whisk the powdered sugar, lemon juice, and milk in a bowl until well combined. Pour the glaze over the cake while it is still warm.
  8. Allow the glaze to set and harden, then slice and serve the cake.

Nutrition

Calories: 224kcalCarbohydrates: 64gProtein: 4gFat: 1gSaturated Fat: 0.1gCholesterol: 0.2mgSodium: 176mgFiber: 1gSugar: 24g

Notes

Zest Tip: I always make sure to only grate the bright yellow skin of the lemon because the white pith underneath is quite bitter and can ruin the delicate sweetness of the loaf.
Mixing