- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
- Easy lemon cake
A moist lemon drizzle cake, good for afternoon tea.
218 people made this
- 200g plain flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 75g butter
- 200g caster sugar
- 2 eggs
- 125ml milk
- 1 teaspoon lemon zest
- 60g chopped walnuts
- 100g caster sugar
- 1 lemon, juiced
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Whisk together flour, salt and baking powder.
- In a large bowl, cream butter, 200g sugar and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon zest and nuts. Pour mixture into greased and floured 23x13cm loaf tin.
- Bake at 180 C / Gas mark 4 for 60 minutes. Allow to cool in the tin for 5 minutes.
- Mix together 100g sugar and the juice of one lemon to make a glaze. Remove bread from tin. Pour glaze over warm cake.
Reviews & ratingsAverage global rating:(182)
Reviews in English (150)
Very easy to make and tastes fantastic. Left out the walnuts as I didnt have any in the cupboard. Will definitely make again....and again...-09 Apr 2012
Amazing cake, so light, fluffy and moist. Put my own lemon icing on it and made the most amazing lemon drizzle cake ever.-29 Apr 2012
Made this twice now and family and friends love it. had to reduce the cooking slightly, but that's not a problem. yummyyyyy!-22 Dec 2011
Glazed Lemon Cake
Calling all lemon lovers! 💛 Glazed Lemon Cake is sure to satisfy your sweet tooth. This sunny lemony cake is topped with a simple lemon glaze for the ultimate lemony treat!
Nothing works better than bribing your teenage daughter with the promise of Starbucks.
That’s my go-to leverage tool when I ask Malloree if she’ll run to the grocery store with me. She’s my shopping bud, and most of the time will come without me having to dangle the proverbial carrot in front of her face. However on the days when I can see she’s hesitant, an iced caramel macchiato with caramel in the cup is on the table.
If you’ve ever stepped foot into a Starbucks, you’re most likely aware of the thick slices of glazed lemon loaf. If you’re not familiar, I’ll break it down for you. Think 1-inch slices of a super moist and lemony cake with the thickest layer of frosting ever.
I’ve loved this cake for years, therefore I made my own version of it. Naturally.
To Make This Glazed Lemon Cake You Will Need:
- cake flour (or unbleached all-purpose)
- baking powder
- kosher salt
- granulated sugar
- lemon zest (about 3 lemons)
- fresh lemon juice
- vanilla extract
- melted butter
First measure and whisk together 1-1/4 cups flour, 1 teaspoon baking powder and 1 teaspoon salt in a mixing bowl.
In a separate bowl, add the 2 tablespoons lemon zest and 1 cup sugar. Then using your impeccably clean hands, massage the sugar and zest.
To the bowl with the sugar, crack in 3 large eggs, add 2 teaspoons vanilla, 3 tablespoons lemon juice and 1/3 cup melted (cooled butter), whisking to combine.
Alternate adding 1/3 (of the 1/2 cup) milk and dry ingredients. Stirring just until incorporated. With that said, be super careful not to over mix because you don’t want a dense cake.
Next, pour the batter into a 8 that has been sprayed and lined with parchment paper.
Then slip the pan into your preheated oven and bake for 35 to 40 minutes or until a tester comes out with only a few crumbs attached. Once baked, allow the cake to cool in the pan for 10 minutes before running a knife around the edge and using the parchment to remove the loaf.
Place on a wire rack to cool.
Once the cake has cooled, make the glaze by whisking 1 cup powdered sugar with 2 tablespoons lemon juice.
If the glaze seems a tad to thick, add a few small splashes of water to thin it out if need be. However, the glaze should be thick. Because I have zero patience when it comes to waiting, my cake was still a little to warm and as a result, my glaze looks a little thin.
This glazed lemon cake smells all kinds of amazing! And that glaze is phenomenal. It adds the perfect lemony final touch, so in other words, don’t skimp on the glaze!
Finally slice, serve and devour.
Enjoy! And if you give this Glazed Lemon Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Moist Lemon Pound Cake
Marie here from Sugar Salt Magic and I’m so excited to bring you this recipe. Aside from the uplifting aroma that fills your home while this cake bakes (reason enough to make it asap) the flavor and texture are just what you want from a lemon pound cake.
The crumb is soft but tight, the flavor is buttery and oh so lemony with lemon juice and zest starring in both the batter and glaze. This cake is easy to make and with the simple glaze poured over the top, perfect when you feel like a morning or afternoon pick me up.
Step by step sourdough lemon cake
Making the batter
This recipe is easy as can be. Go ahead and preheat your oven to 350 with the rack in center.
Prepare your pan with non stick cooking spray. I like to use a loaf pan so it feels acceptable to serve this lemon cake as a breakfast. But a square cake pan works very well too!
Combine the oil, sugar, and eggs, in a bowl with an electric mixer. It will just take a minute.
In a separate bowl, mix up the dry ingredients. Add them to the sugar mixture 1/3 at a time. So add 1/3 of the dry ingredients, then stir in the milk. Add another third, stir in the sourdough starter. Add the last third and gently stir.
Finally, mix in the lemon juice and zest by hand. Pour the batter into the prepared pan.
Bake the cake for 50-60 minutes until a toothpick inserted into the center comes out clean. The top will crack. If you&rsquore using a square cake pan, it will be done in 40-50 minutes.
Making and pouring the glaze
Set the cake, still in its pan, onto a cooling rack and let it cool for about 15 minutes.
While the cake is cooling, let&rsquos mix up the glaze. It will all fit in just a small bowl.
Mix up 1/2 cup of powdered sugar, 2 teaspoon of lemon juice, and 2 teaspoons of lemon zest. Pour it over the slightly cooled cake while it&rsquos still in the pan. After a few more minutes, the glaze will cool and harden. At this point, remove the cake and let it finish cooling on a cooling rack.
When completely cool, slice and serve!
You can always double this recipe and freeze one. Make sure it is fully cooled before you freeze it. Make the lemon glaze after its defrosted.
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30 Blueberry Recipes To Make This Summer
Muffins and bread and pie, oh my! We absolutely love blueberry season. Every bite of these blueberry recipes is bursting with flavor and is melt-in-your-mouth delicious. From lemon blueberry bread to basil blueberry muffins to blueberry cream cheese french toast, your taste buds will be begging you to make these blueberry recipes ASAP!
1. Preheat oven to 325 degrees. Grease a 10 inch tube pan
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition.
3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
4. Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean.
5. Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot.
Lemon Icing: Cream sugar and butter thoroughly. Mix in lemon zest and juice, spread on warm cake.
Glazed Lemon Chiffon Cake
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined do not overmix or batter will deflate. Pour into ungreased pan tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven cool completely. Run knife around the sides and center of cake to loosen.
For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl stir until smooth. Pour over cooled cake and spread with spatula. Glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.
Beat butter and sugar until fluffy. Beat in eggs, one at a time. Beat in yogurt, zest, juice and vanilla. Mix flour, baking powder and soda. Add to butter mixture, beating to blend. Scrape into an oiled and floured Bundt pan and spread level.
Bake 350 until edges pull from pan 45-60 minutes. Cool 15 minutes. Insert cake to release.
To Glaze: Tip cakes back into pan and with long wooden skewer pierce cake all over. Pour glaze over cake. Cool for 1 hour. Turn out onto platter. Garnish with lemon slices, or mint.
Orange Glazed Bundt Cake
- Author: Deborah
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1 x
- Category: Dessert
Moist and delicious, this Orange Glazed Bundt Cake starts with an easy citrus bundt cake that is covered in a sticky, sweet orange glaze. This cake is always a hit!
- 1 package (15.25 oz) yellow cake mix
- 1 package (3.5 oz) instant lemon pudding mix
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon lemon extract
- 2/3 cup sugar
- 1/3 cup orange juice
- 1/4 cup butter
- 1 teaspoon orange zest
Preheat the oven to 325ºF. Grease and flour a 10-inch bundt pan.
In a large bowl, combine the cake mix and the pudding mix. Add the orange juice, vegetable oil, eggs, and lemon extract. Beat on low speed until combined. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour the batter into the prepared pan.
Bake in the preheated oven for 45-60 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for 10 minutes, then turn out onto a serving dish. Allow to cool completely.
Place a small saucepan over medium heat. Add the sugar, orange juice and butter and cook until the butter is melted. Once melted, cook for 2 minutes then remove from the heat. Stir in the orange zest.
Slowly pour the glaze over the cooled cake. (There will be some extra glaze that doesn’t soak into the cake. I like to take a spoon and spoon the excess glaze over the cake.)
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Serving Size: 1 slice
- Calories: 273
- Sugar: 15 g
- Sodium: 271 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 54 mg
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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
Gemma’s Pro Chef Tips For Making Lemon Pound Cake
- As always, when baking cakes, be sure all of your ingredients are at room temperature to ensure even mixing and the best rise.
- Ensure the glaze and the cake are still warm when you brush it on the cake it will absorb best.
- Macerated berries are delicious in this cake. Mix 2 cups (10oz/284g) of fresh berries with 1/2 cup (2oz/57g) granulated sugar. Let the fruit sit, occasionally stirring, for about 45 minutes. Serve the berries with slices of cake and fresh whipped cream!
- You can freeze this cake, but I suggest you slice it before you do, so you only need to defrost what you plan to eat.
- You can skip the glaze and just use a sprinkling of powdered sugar on top of the cake if you prefer.
- Go lemon crazy! Serve this with my homemade lemon meringue pie ice cream or lemon curd !