Description

A bright and tangy lemon dessert with moist cake layers or cupcakes infused with fresh lemon juice and zest. Topped with a citrusy glaze or fluffy lemon frosting, it’s the perfect treat for lemon lovers.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tbsp fresh lemon zest

1/4 cup fresh lemon juice

1 tsp vanilla extract

1/2 cup milk or buttermilk

1 cup powdered sugar (for glaze)

2–3 tbsp fresh lemon juice (for glaze)

1/2 cup unsalted butter, softened (if making frosting)

1 1/2 cups powdered sugar (for frosting)

1 tbsp lemon juice (for frosting)

1 tsp lemon zest (optional for frosting)

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Instructions

Preheat oven to 175°C (350°F). Grease and flour a loaf pan, cake pan, or line muffin tins for cupcakes.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
Add the dry ingredients alternately with milk, mixing just until combined.
Pour the batter into the prepared pan or divide among cupcake liners.
Bake loaf/cake for 40–45 minutes, or cupcakes for 18–22 minutes, until a toothpick inserted comes out clean.
Cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
For glaze: whisk powdered sugar with lemon juice until smooth and drizzle over cooled cake.
For frosting: beat butter, powdered sugar, lemon juice, and zest until light and fluffy. Spread or pipe onto cooled cake or cupcakes.

Notes

Fold in blueberries or raspberries for a fruity variation.

Cream cheese lemon frosting adds a tangy richness.

Dust with powdered sugar for a simple finish.

Combine orange or lime zest with lemon for a citrus blend.

Mini cupcakes bake in 10–12 minutes for bite-sized treats.

Store glazed cake at room temperature for up to 2 days or refrigerate frosted cakes for up to 5 days.

Freeze tightly wrapped cake for up to 2 months. Thaw overnight before serving.

Microwave slices for 8–10 seconds to refresh texture before eating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake or slice
Calories: 230
Sugar: 20g
Sodium: 100mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg