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Moist Lemon Layer Cake with Fresh Lemon Glaze

A moist, two-layer lemon cake recipe with thick white glaze and lemon zest, served on a white plate.
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This recipe translates professional techniques into a simple, scratch-made lemon layer cake. You get a tender crumb, bright citrus flavor from fresh zest and juice, and a tangy glaze that makes this cake refreshing.

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 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. Prepare your pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Mix the butter: Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand. This technique incorporates the fat evenly.
  4. Add wet ingredients in stages: In a separate bowl, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract.
  5. Combine batters: Gradually add half of the wet mixture to the flour mixture, beating on medium speed until just combined. Scrape down the sides of the bowl.
  6. Finish mixing: Add the remaining wet mixture and beat on medium speed for about 1 minute until the batter is smooth. Do not overmix.
  7. Bake the layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cakes: Let the cakes cool in the pans for 10 minutes. Run a knife around the edges and invert the layers onto a wire rack to cool completely.
  9. Make the glaze: While the cakes cool, whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more juice, a teaspoon at a time, if the glaze is too thick. You want a thick but pourable consistency.
  10. Assemble the cake: Once the layers are completely cool, place one layer on a serving plate. Pour about one-third of the glaze over the top, letting it drip down the sides. Place the second layer on top. Pour the remaining glaze over the top layer, spreading it gently to cover the top and sides. Allow the glaze to set before slicing.

Notes

  • For extra moisture, brush the warm cake layers with a simple lemon syrup (equal parts sugar and water, boiled with lemon slices) before glazing.
  • Use fresh lemon zest; the bottled kind does not provide the bright flavor you need for this recipe.
  • If you prefer a thicker frosting over a glaze, substitute the glaze ingredients with 1 cup powdered sugar, 2 tablespoons softened butter, 1 tablespoon lemon juice, and a splash of milk, beating until fluffy.

Nutrition

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