Lemon Cake Slice
A bright and zesty lemon cake slice with a moist crumb and tangy lemon glaze, perfect for a refreshing dessert or afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 slices 1x
Ingredients
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs
1/2 cup (120 ml) whole milk
1/4 cup (60 ml) freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup (120 grams) powdered sugar
2 tablespoons freshly squeezed lemon juice for glaze
Instructions
Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the 1/4 cup lemon juice gently until incorporated.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and 2 tablespoons lemon juice until smooth to make the glaze.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top.
Allow the glaze to set for 15 minutes before slicing into 8 squares and serving.