Print

Easy Zesty Mother’s Day Lemon Cake

easy zesty lemon cake - featured image
Print Recipe

A quick, budget-friendly lemon cake with bright, zesty flavor and a light texture, perfect for celebrations and busy schedules.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tsp fresh lemon zest (about 2 medium lemons)
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) whole milk or dairy-free alternative
  • 1 tsp vanilla extract
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Using an electric mixer, beat the softened butter with the sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
  5. Add the dry ingredients in three parts, alternating with the milk and lemon juice, starting and ending with the dry ingredients. Mix gently after each addition just until combined.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 35-40 minutes, checking at 35 minutes with a toothpick. The cake is done when the toothpick comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes, then transfer to a cooling rack.
  9. Prepare the lemon glaze by whisking together powdered sugar, lemon juice, and optional lemon zest. Adjust consistency as needed.
  10. Drizzle the glaze over the cooled cake and let it set for at least 15 minutes before slicing.

Notes

Use fresh lemons for best flavor; bottled lemon juice can be substituted but results in less vibrant taste. Do not overmix batter to avoid dense cake. Let cake cool before glazing to prevent melting. For dairy-free version, substitute butter with coconut oil or dairy-free margarine and use almond or oat milk. For gluten-free, substitute flour with gluten-free baking blend including xanthan gum.

Nutrition

Keywords: lemon cake, easy lemon cake, Mother's Day cake, budget-friendly dessert, zesty lemon cake, quick cake recipe

Find it online: https://merrymorsel.com/easy-zesty-mothers-day-lemon-cake-recipe-under-8-dollars-perfect-for-celebrations/