Easy Lemon Cake with Icing: A Burst of Sunshine in Every Bite

Lemon cake, with its vibrant citrusy flavor and delicate crumb, is a classic for a reason. And what better way to elevate this timeless treat than with a luscious, tangy icing? This recipe for Easy Lemon Cake With Icing is perfect for both seasoned bakers and beginners. It’s simple enough for a weekday treat yet elegant enough for a special occasion.

Baking the Perfect Lemon Cake: Tips and Tricks

Creating a moist and flavorful lemon cake is easier than you think. The secret lies in a few key techniques. First, always use fresh lemons for both the zest and juice. The zest provides that intense lemon aroma, while the juice adds the necessary tartness. Second, don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined. Finally, baking at the correct temperature is crucial. A moderate oven temperature ensures even cooking and prevents the cake from drying out.

Speaking of drying out, how do you store your leftover lemon cake? I always wrap mine tightly in plastic wrap and store it at room temperature for up to three days. It stays perfectly moist and delicious. This simple storage method is a game-changer. Like a properly stored keto cheesecake recipe, your lemon cake will maintain its quality for several days.

Mixing lemon cake batter in a glass bowl

Creating the Luscious Lemon Icing

While the cake itself is delightful, the icing truly takes it to the next level. This recipe calls for a simple yet incredibly flavorful lemon icing made with powdered sugar, fresh lemon juice, and a touch of butter for richness. The key to a smooth and glossy icing is to gradually add the lemon juice to the powdered sugar, whisking constantly until you achieve the desired consistency. Too thick? Add a teaspoon of milk or water at a time. Too thin? Add more powdered sugar, a tablespoon at a time. Remember, the icing should be thick enough to spread beautifully but not so thick that it’s difficult to work with.

For a truly decadent touch, consider adding a layer of lemon curd between the cake layers. The combination of tangy curd and sweet icing is simply irresistible. It’s an extra step that adds an impressive burst of lemon flavor. Just like the bright and flavorful best kumquat cake recipes, a touch of extra citrus can elevate the overall taste.

Drizzling lemon icing over a cake

Easy Lemon Cake with Icing: The Recipe

This recipe is designed for simplicity and deliciousness. It uses readily available ingredients and requires no specialized equipment.

Ingredients:

• For the cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice

• For the icing:

  • 2 cups powdered sugar
  • ¼ cup fresh lemon juice
  • 2 tablespoons unsalted butter, softened

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. In a small bowl, combine buttermilk, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. While the cake is cooling, prepare the icing. In a medium bowl, whisk together powdered sugar and lemon juice until smooth. Add softened butter and beat until light and fluffy.
9. Once the cake is completely cool, frost with the lemon icing.

Expert baker, Amelia Baker from “The Sweet Spot Bakery”, often says, “Baking a cake is like painting a picture, each ingredient adding its own unique stroke of flavor and texture.” And with this lemon cake, you are creating a masterpiece of sunshine and citrus.

Slices of lemon cake with icing

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice? While fresh lemon juice is always preferred for the best flavor, bottled lemon juice can be used in a pinch.

Can I make this cake ahead of time? Yes, the cake can be baked a day ahead and stored, covered, at room temperature.

Can I freeze this cake? Yes, both the unfrosted cake and the frosted cake can be frozen. Wrap tightly in plastic wrap and freeze for up to 3 months.

Can I add other flavors to the icing? Absolutely! A touch of vanilla extract or almond extract would complement the lemon flavor beautifully.

What can I use instead of buttermilk? If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Can I use a different type of pan? Yes, you can use a bundt pan or even individual muffin tins. Adjust the baking time accordingly.

How can I prevent the icing from being too runny? Ensure your butter is softened but not melted, and gradually add the lemon juice while whisking constantly.

Much like the simplicity of easy blueberry pie recipes, this lemon cake offers a rewarding baking experience with minimal effort.

This easy lemon cake with icing is a guaranteed crowd-pleaser. Its vibrant flavor, moist crumb, and tangy icing make it the perfect dessert for any occasion. So, gather your ingredients and bake a slice of sunshine today! Similar to other delightful treats, like best raspberry cheesecake recipes, this recipe delivers both flavor and satisfaction. For those seeking more keto-friendly options, explore our Top 3 keto cake recipes with lime flavor 2025.