Lemon glazed Butter Cake

Lemon glazed Butter Cake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cups all purpose flour

  • tsp. baking powder

  • Rounded ¼ tsp. salt

  • ½

    cup plus 1 tbsp.whole milk

  • 1

    tbsp. lemon zest

  • ½

    tsp. pure vanilla extract

  • 1

    stick unsalted butter, softened

  • ¾

    cup granulated sugar

  • 3

    large eggs at room temperature for 30 minutes

  • 1

    cup confectioners sugar

  • ¼

    cup fesh lemon juice

  • Garnish- Confectioners sugar for dusting


1. Preheat oven to 350 with rack in the middle. Butter and flour a 8-by 2 inch round cake pan. ( I use Baker's Joy for this step) 2. Whisk flour, baking powder and salt. Stir together milk, lemon zest and vanilla 3. Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy about 2 minutes. Add eggs 1 at a time, beating well after each addition. 4. At low speed, mix in flour mixture in 3 patches, alternating with milk mixture, beginning and ending with flourand mixing until each addition is incorporated. 5.Pour batter into a ckae pan and smooth top, then rap gently on counter to release any air bubbles. bake until golden and a wooden tooth pick inserted in center of cake comes out clean, 35-40 minutes. Cool in pan for 10 minutes. 6.Whisk together confectioners sugar and lemon juice until smooth. 7. Turn out cake onto a wire rack set on top of a baking sheet, then reinvert. Brush top and sides of cake with all of the glaze. Cool completely. NOTE: Cake can be glazed 1 day ahead and kept at room temperature, dust with confectioners sugar prior to serving


Facebook Conversations