Description
A light and zesty lemon cake, perfect for any occasion, featuring a moist texture and a refreshing citrus flavor, topped with a sweet lemon glaze.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, mix together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the lemon glaze by mixing powdered sugar with lemon juice.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes