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Lemon Cake

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Ingredients Equipment Method

Ingredients
  

Dry Ingredients for One Cake Loaf
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
Wet Ingredients for One Cake Loaf
  • 2 eggs
  • ¾ cup milk
  • ½ cup oil or melted butter
  • 1 teaspoon vanilla extract

Equipment

  • 2 Mixing Bowls
  • 1 Whisk or Spatula for mixing

Method
 

  1. Preheat your oven to 350°F. Grease a loaf pan or line it with parchment paper.
  2. Prepare the dry ingredients.
    In a large mixing bowl, add your homemade cake mix. Give it a quick stir to loosen everything up.
  3. Mix the wet ingredients.
    In a separate bowl, whisk together the eggs, milk, oil or melted butter, lemon juice of 1 lemon, lemon zest of 1 lemon, and vanilla extract.Pour the wet ingredients into the dry cake mix. Stir gently until everything is just combined. Try not to overmix the batter. A few small lumps are perfectly fine.
  4. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a little different, so start checking around the 40-minute mark.
    Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  5. Drizzle glaze over the cooled cake.
    For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake. Add a little lemon zest on top if you want it extra pretty and bright.
    Slice and serve.