What makes this cake so amazing is the fresh lemon flavor that infuses both the cake and the icing, so don’t skip the fresh lemons! The bright, tart refreshing lemons will bring a smile to your face (and your kitchen will smell so good after this cake is done baking).
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 1/3 cups granulated sugar
- ½ cup (1 stick) butter, softened
- 1 tablespoon fresh lemon zest (from 2 large lemons)
- 3 eggs
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 cup sour cream
Also be sure to zest your lemons before you juice them. Lemons are near impossible to zest once they’ve been squeezed and squeezing them is much easier after you’ve zested them…so win-win all around!
Lemon Icing Recipe
- ¾ cup (1½ sticks) butter, softened
- 3 cups confectioners’ sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
Decorating Your Lemon Cake
Once your cake has completely cooled and your icing is made, use a spatula or knife to spread the icing onto your cake. You could even use the back of a spoon to give it a nice wavy texture.
If a lighter topping is more your taste, you can make a quick and delicious glaze instead of the icing. For a glaze, combine 1 cup confectioners’ sugar, 5 teaspoons lemon juice and ½ teaspoon lemon zest. Whisk this together and then drizzle over the cake. Again, if the glaze is too thick, add a little more lemon juice and if it’s too thin, add some more sugar.
How to Store Lemon Cake
If there are any pieces left, this cake can be stored, loosely covered, at room temperature for several days.
Share Your Treats!
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