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Ultra Moist Lemon Layer Cake Recipe with Zesty Glaze

Close-up of a moist slice of bright yellow lemon cake recipe topped with white icing and lemon zest.
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This is a straightforward, from-scratch lemon cake recipe that yields a moist crumb and bright, refreshing citrus flavor, topped with a simple, zesty lemon glaze. It is perfect for birthdays, spring gatherings, or any time you need a delicious, crowd-pleasing dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the glaze: Whisk the powdered sugar and lemon juice together in a small bowl until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of glaze over the top. Place the second layer on top. Pour the remaining glaze over the top layer, allowing it to drip down the sides. Let the glaze set before slicing and serving.

Notes

  • For an extra moist cake, you can poke holes over the top of the warm cake layers with a skewer and drizzle half of the glaze mixture over them before frosting.
  • Use fresh lemon zest and juice; bottled juice changes the flavor profile.
  • You can bake this as a single 9×13 inch sheet cake, adjusting the baking time to about 35-40 minutes.

Nutrition

Find it online: https://cookingbycarla.com/lemon-cake-recipe-moist-zesty-layer/