Description

Lemon Cake To Die For is an ultra-moist, flavorful lemon dessert made with fresh lemon juice, zest, and a tangy glaze. This easy lemon cake recipe is perfect for brunch, birthdays, or any occasion where you want a sweet and zesty treat. Bursting with citrus flavor and irresistibly tender, it’s the lemon cake recipe you’ll come back to again and again.

Ingredients

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

1 tablespoon lemon zest

¼ cup fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup sour cream

For the glaze:

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round pans.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in lemon zest and lemon juice.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
Pour batter into the prepared pan(s) and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool slightly. In a small bowl, mix powdered sugar and lemon juice to form glaze.
Drizzle glaze over warm cake and allow it to soak in. Cool completely before serving.

Notes

Use Greek yogurt or buttermilk if sour cream isn’t available.
Turn it into cupcakes by adjusting bake time to 18–22 minutes.
Add lemon curd or berries for an extra layer of flavor.
For a bakery-style finish, sift powdered sugar on top before serving.
Glaze consistency should be pourable but not too runny.

Prep Time: 15min
Cook Time: 30min
Category: Dessert
Method: Baking
Cuisine: American