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Lemon Cake Supreme

This Lemon Cake Supreme is a perfect blend of tangy lemon flavor and moist, fluffy texture. The cake is topped with a luscious lemon glaze that makes it a delightful dessert for any occasion. Serve it at parties, gatherings, or simply as a sweet treat at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 9-inch round cake pan
  • 1 parchment paper
  • 1 cooling rack
  • 1 small saucepan for glaze

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 3 large eggs
  • 0.5 cup whole milk
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (for glaze)
  • Zest of 1 lemon (for glaze)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or whisk.
  • Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until combined.
  • In another bowl, sift together the all-purpose flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Do not overmix.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  • For the lemon glaze, combine the powdered sugar, lemon juice, and lemon zest in a small saucepan over low heat. Stir until smooth and slightly warmed.
  • Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let it set for a few minutes before serving.

Notes

For added flavor, you can incorporate poppy seeds or chopped nuts into the batter.
Store leftover cake in an airtight container at room temperature for up to 3 days.
This cake can be served plain, with whipped cream, or fresh berries for extra flair.