Glazed Lemon Cake

Glazed Lemon Cake

Lemon cake, with its tangy citrus flavor and moist texture, is a beloved dessert that brightens any occasion. Among the various lemon-infused treats, a glazed lemon cake stands out for its simplicity and exquisite taste. Whether you’re hosting a gathering or simply craving a delightful dessert, learning to make a glazed lemon cake is sure to impress your guests and satisfy your sweet tooth.

A close-up image of a moist lemon cake topped with a glossy lemon glaze, garnished with lemon zest

Ingredients Needed

To prepare a glazed lemon cake, you’ll need the following ingredients:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Lemon zest
  • Lemon juice
  • Buttermilk
  • Vanilla extract
  • Confectioners’ sugar (for the glaze)

Preparing the Cake Batter

Mixing Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and salt in a mixing bowl. This ensures that the dry ingredients are evenly distributed, resulting in a well-balanced cake.

Preparing Wet Ingredients

In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Then, beat in the eggs, one at a time, followed by the lemon zest, lemon juice, buttermilk, and vanilla extract. Mixing these wet ingredients thoroughly ensures a smooth and flavorful batter.

Combining Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake. Once the batter is smooth, it’s ready to be baked.

Baking the Cake

Pour the batter into a greased and floured cake pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before glazing.

Making the Glaze

While the cake is cooling, prepare the glaze by whisking together confectioners’ sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed.

Glazing the Cake

Once the cake has cooled, carefully pour the glaze over the top, allowing it to drip down the sides. Use a spatula to spread the glaze evenly, covering the entire surface of the cake. Let the glaze set before serving.

Serving Suggestions

Serve slices of glazed lemon cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Variations and Tips

  • For added texture and flavor, consider adding poppy seeds or finely chopped nuts to the batter.
  • Experiment with different citrus fruits, such as lime or orange, for unique variations of glazed citrus cake.
  • To keep the cake moist, store it in an airtight container at room temperature for up to three days.

Health Benefits of Lemon Cake

Despite its indulgent taste, lemon cake offers some health benefits. Lemons are rich in vitamin C and antioxidants, which can boost immunity and promote overall health. Additionally, the moderate consumption of desserts like lemon cake can contribute to a balanced diet and improved mood.

Lemon Cake Recipe for Special Diets

For those with dietary restrictions, there are plenty of ways to adapt the glazed lemon cake recipe. Substitute gluten-free flour for all-purpose flour to make it gluten-free, or use plant-based ingredients such as dairy-free butter and almond milk for a vegan-friendly version. Adjust the recipe as needed to accommodate your dietary preferences and restrictions.

FAQs about Glazed Lemon Cake

  1. Can I use bottled lemon juice instead of fresh lemon juice?
    • While fresh lemon juice is preferred for its vibrant flavor, bottled lemon juice can be used as a substitute if fresh lemons are not available. Just be sure to adjust the quantity to taste.
  2. How can I prevent my lemon cake from becoming dry?
    • To keep your lemon cake moist, avoid overbaking it and store it properly in an airtight container once cooled. Adding a syrup soak or extra glaze can also help maintain moisture.
  3. Can I freeze glazed lemon cake?
    • Yes, glazed lemon cake can be frozen for future enjoyment. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
  4. Is it necessary to use buttermilk in the recipe?
    • Buttermilk adds tenderness and tanginess to the cake, but you can substitute it with an equal amount of whole milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
  5. Can I make this cake in advance for a special occasion?
    • Yes, you can bake the cake in advance and store it at room temperature for up to three days. Glaze the cake just before serving for the best results.


In conclusion, mastering the art of making a glazed lemon cake allows you to create a delectable dessert that’s perfect for any occasion. With its bright citrus flavor and tender crumb, this cake is sure to become a favorite among friends and family. Whether you’re a seasoned baker or just starting out, give this recipe a try and enjoy the irresistible charm of glazed lemon cake.

Glazed Lemon Cake

Glazed Lemon Cake

Learn to bake a tangy glazed lemon cake with our easy recipe. Perfect for any occasion !
5 from 1 vote
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Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 6 peoples
Calories: 220kcal


For the cake:

  • 2 cups of wheat flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1 cup of sugar
  • 2 eggs
  • 1/2 cup of vegetable oil
  • 1 cup of milk
  • Zest of 2 lemons
  • Juice of 1 lemon

For the frosting:

  • 1 cup icing sugar powdered sugar
  • Juice of 1-2 lemons adjust to desired consistency


  • Preheat the oven to 180°C and grease a pie plate.
  • In a large bowl, sift together the flour, baking powder, and salt. Mix these dry ingredients well.
  • In another bowl, beat the sugar and eggs until smooth and creamy.
  • Add the oil and continue to beat until the mixture is well combined.
  • Gradually incorporate the sieved dry ingredients into the wet mixture, alternating with the milk. Mix until you get a homogeneous mass.
  • Add the lemon zest and juice to the dough and mix to combine the flavors.
  • Pour the batter into the pie pan and smooth the surface.
  • Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • While the cake is cooling, make the frosting by mixing together the icing sugar and enough lemon juice to get the desired consistency. It should be thick enough to stick to the cake but liquid enough to spread easily.
  • Once the cake is completely cooled, pour the frosting over the top, allowing it to drip down the sides.
  • Let the frosting harden before cutting and serving the cake.
  • Optionally, you can garnish with additional lemon zest on top.
  • Enjoy this refreshingly delicious Frosted Lemon Cake!


Calories: 220kcal

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