Moist zesty lemon cake slice (Printable)

A moist lemon cake slice featuring zesty citrus and a sweet glaze, perfect for a light indulgence.

# What You'll Need:

→ Cake

01 - 1 cup granulated sugar
02 - 1/2 cup unsalted butter, softened
03 - 2 large eggs
04 - 2 tablespoons lemon zest (from about 2 lemons)
05 - 1/4 cup fresh lemon juice
06 - 1 1/2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1/2 cup whole milk

→ Lemon Glaze

10 - 3/4 cup powdered sugar
11 - 2 to 3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - In a large bowl, beat sugar and softened butter together until light and fluffy.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in lemon zest and juice.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Stir until just combined.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes; then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice together until smooth and pourable. Drizzle over cooled cake.
10 - Once glaze is set, cut cake into 8 slices and serve.

# Expert Advice:

01 -
  • The whole cake comes together in under an hour, and tastes like you spent all day on it.
  • That balance between tender crumb and bright citrus means it works for tea, dessert, or whenever you need something to feel a little more special.
  • It's forgiving enough for a Tuesday bake but impressive enough to offer guests without apology.
02 -
  • Room temperature butter is everything—if yours is cold, it won't cream properly and your cake will be dense instead of tender.
  • Don't overmix once the flour goes in; a few small lumps disappear in the oven but overmixing develops gluten and toughens the crumb permanently.
  • Zest your lemons before you juice them—it's nearly impossible to zest after cutting them open.
03 -
  • If your kitchen is warm, keep your butter in the fridge until the last moment and use it just softened—it creams better and the batter stays stable.
  • A microplane zester gives you finer, more fragrant zest than a box grater, and it's worth the small investment if you bake often.

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