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Lemon Vanilla Cake

Lemon Vanilla Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp lemon zest
  • 1/2 cup whole milk, room temperature
  • 2 tbsp fresh lemon juice
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F. Grease an 8x4-inch loaf pan, line with parchment, and whisk flour, baking powder, and salt in a medium bowl.
  2. Beat butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs one at a time, then vanilla and lemon zest.
  3. Fold half the flour mixture into the butter mixture, add milk and 2 tbsp lemon juice, then fold in remaining flour just until combined. Scrape into pan and bake 50-55 minutes until a toothpick comes out clean. Cool 10 minutes, then lift out and cool completely on a rack.
  4. Whisk powdered sugar, 2 tbsp lemon juice, and vanilla, adding more lemon juice as needed for a thick pouring consistency. Drizzle over the cooled cake, slice, and serve.

Notes

Cool the cake for at least 1 hour before glazing, otherwise the glaze will melt right off. The glaze sets to a soft crackly shell that keeps the crumb moist underneath.