Moist Tangy Lemon Cake (Printable)

A moist, tangy lemon cake slice with a zesty glaze, perfect for light afternoon enjoyment.

# What's Needed:

→ Cake

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 2 tablespoons lemon zest (from about 2 lemons)
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup milk
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract

→ Lemon Glaze

11 - 3/4 cup powdered sugar
12 - 2 to 3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat the butter and sugar until light and fluffy.
04 - Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour. Stir until just combined to avoid overmixing.
06 - Pour batter into prepared pan, smooth surface, and bake 28 to 32 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle evenly over the cooled cake.
09 - Cut into 8 equal slices and serve.

# Tips for Success:

01 -
  • The glaze pulls everything together with a punch of brightness that feels almost luxurious for something so quick to make.
  • It's moist enough that you don't need frosting, but elegant enough to serve when people are coming over.
  • The whole thing happens in under an hour, including cooling time, so it's your secret weapon for last-minute cravings.
02 -
  • Don't skip cooling the cake completely before glazing—a warm cake will absorb the glaze instead of having it sit on top and create that beautiful tangy shine.
  • If your glaze is too thick, whisk in lemon juice one drop at a time rather than dumping it in; it's easier to thin than to thicken.
  • Room temperature ingredients cream together so much better—cold butter and eggs will fight you the whole way and you'll end up with a denser crumb.
03 -
  • Keep your lemons at room temperature before zesting and juicing—they yield more juice and are easier to work with than cold ones straight from the fridge.
  • If your cake cracks slightly as it cools, don't worry—the glaze will settle into those cracks and it'll look intentional and rustic.

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