Glazed Lemon Cake Recipe

This Glazed Lemon Cake is a moist and flavorful dessert, perfect for lemon lovers. The zesty lemon glaze adds an extra burst of citrus flavor that makes this cake irresistible.


For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (about 2 lemons)
  • ½ cup fresh lemon juice (about 2-3 lemons)
  • ½ cup buttermilk

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice (about 1-2 lemons)
  • 1 tablespoon lemon zest (optional, for extra zestiness)


  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  1. Prepare the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  1. Cream the Butter and Sugar:
  • In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  1. Add Eggs and Flavorings:
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
  1. Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice and buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  1. Bake the Cake:
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  1. Prepare the Lemon Glaze:
  • While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. For a thicker glaze, use less lemon juice; for a thinner glaze, use more. If desired, add lemon zest for extra flavor.
  1. Glaze the Cake:
  • Once the cake is done baking, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. While the cake is still warm, poke small holes all over the top with a toothpick or skewer and pour the lemon glaze over the cake, allowing it to seep into the holes and drizzle down the sides.
  1. Serve:
  • Allow the glaze to set for at least 15 minutes before slicing and serving. Enjoy your delicious Glazed Lemon Cake!

This recipe yields a delightful lemon cake that is perfect for any occasion. The combination of the moist cake and tangy glaze is sure to impress your family and friends.

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