What makes this lemon lemon cake recipe different?

This recipe uses a double dose of lemon, both in the cake and the glaze, to amplify the citrus flavor. It's based on a cherished family recipe, perfected for a bright and tangy taste.

How do I get the most lemon flavor in my lemon lemon cake?

Use fresh lemon juice and zest, and be generous with both! Adding lemon extract can also boost the flavor. Make sure to incorporate the zest well into the batter for maximum impact.

Can I freeze lemon lemon cake?

Yes, lemon lemon cake freezes well. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Allow it to thaw completely before serving for the best taste and texture.

What's the best way to store lemon lemon cake?

Store lemon lemon cake in an airtight container at room temperature. This will help keep it moist and fresh for several days. You can also refrigerate it, but it may become slightly drier.

7 Best Lemon Lemon Cake Secrets | Ultimate & Delicious

Description

This Lemon Lemon Cake is bursting with citrus flavor, offering a moist and tender crumb with a double dose of lemon in every bite.

Ingredients

Scale

2 cups (250g) all-purpose flourn2 teaspoons baking powdern1/2 teaspoon baking sodan1/4 teaspoon saltn1 cup (2 sticks or 226g) unsalted butter, softenedn1 3/4 cups (350g) granulated sugarn2 large eggsn1 teaspoon vanilla extractn1 cup (240ml) sour creamn1/4 cup (60ml) lemon juicen2 tablespoons lemon zestnnFor the Glaze:n2 cups (240g) powdered sugarn3 to 4 tablespoons lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.nIn a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.nIn a large bowl, cream together the softened butter and granulated sugar until light and fluffy.nBeat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.nGradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.nPour the batter into the prepared pan and spread evenly.nBake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.nLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.nOnce the cake is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, until desired consistency is reached.nDrizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 320
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: lemon cake, lemon dessert, citrus cake, easy cake recipe