Lemon Cake
Bright, zesty, and irresistibly moist, this lemon cake bursts with fresh citrus flavor and a tangy glaze that melts in every bite. The perfect mix of sweetness and tartness!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ cup Greek yogurt or sour cream
- ¼ cup milk
- Lemon Glaze
- ½ cup powdered sweetener
- 1 –2 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sweetener until light and fluffy.
- Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Add half of the dry mixture, then yogurt and milk. Add remaining dry mixture and mix gently.
- Pour into the pan and bake 35–40 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes, then drizzle glaze over the slightly warm cake.
Notes
Use fresh lemon juice for the best flavor.
For a dairy-free version, use coconut oil and plant-based yogurt.
To boost lemon flavor, add a teaspoon of lemon extract.
For a dairy-free version, use coconut oil and plant-based yogurt.
To boost lemon flavor, add a teaspoon of lemon extract.