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Easy Lemon Cake



For the lemon cake

  • 1 ½ cups (210 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons lemon zest (2 medium lemons)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • 2 teaspoons lemon extract
  • 1 cup buttermilk

For the icing

  • 1 cup powdered sugar
  • 2 tablespoons recent squeezed lemon juice

Prepare dinner Mode Forestall your display screen from going darkish


  1. Warmth the oven to 350°F. Butter a 9 x 9-inch baking dish. Line the pan with a chunk of parchment paper, minimize in order that it extends on two sides to simply take away it from the pan. Grease the uncovered components of the pan with butter or oil to forestall sticking.
  2. In a small bowl, whisk collectively the flour, baking powder, baking soda, and kosher salt.
  3. Place the lemon zest in a big bowl with the sugar. Use your fingers to rub the zest into the sugar till it’s aromatic (this prompts the flavour of the zest).
  4. Whisk within the melted butter till clean. Whisk within the eggs separately, then the lemon extract. Change to a spatula. Add the dry components and buttermilk and gently stir till clean. Unfold the batter evenly into the ready pan.
  5. Bake 30 to 35 minutes or till prime is mild golden brown and toothpick inserted in heart comes out clear. Cool 20 minutes within the pan. Use the parchment paper to take away the cake from the pan and permit to chill to room temperature. 
  6. In the meantime, combine collectively the powdered sugar with the lemon juice, including barely extra if essential to get to a thick however pourable consistency. Pour the glaze over the cake and clean with a spatula. Minimize into items with a serrated knife inside the first jiffy, earlier than the glaze dries. If desired, prime with extra lemon zest or lemon slices.  Retailer in a sealed container at room temperature for as much as 3 days or refrigerated for 1 week (carry to room temperature earlier than serving).

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