Take 1 Lemon! Lemon Cake that Melts in Your Mouth

Directions

1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
4. Add Wet Ingredients: Beat in the eggs one at a time. Add lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
5. Combine Wet and Dry: Alternately add the dry ingredients and the sour cream/milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined—do not overmix.
6. Bake the Cake: Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the Glaze: Whisk together powdered sugar and lemon juice until smooth. Stir in extra zest if you want more punchy lemon flavor.
8. Glaze and Serve: Drizzle glaze over cooled cake and allow it to set for a few minutes before slicing. Serve plain or with fresh berries or whipped cream.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 8–10
Difficulty: Easy

Tips for Success

• Moist Texture: Avoid overmixing the batter for a tender, melt-in-your-mouth crumb.
• Extra Lemon Kick: Add a few drops of lemon extract for a stronger citrus punch.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Serving Suggestions