1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Cream Butter & Sugar
In a mixing bowl, beat butter and sugar together until light and fluffy. This creates the perfect cake base.
3. Add the Eggs
Mix in the eggs, one at a time, until fully incorporated. Stir in the lemon juice and zest.
4. Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Slowly fold into the wet mixture.
5. Add Milk & Mix
Pour in the milk and gently mix until just combined. Do not overmix — this keeps the cake tender.
6. Bake
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Glaze It
While the cake is still slightly warm, whisk powdered sugar with lemon juice to make a glaze. Drizzle over the top and let it soak in.
Serving Ideas
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Add fresh berries on top for a refreshing twist.
- Slice thin for tea-time elegance or thick for indulgent dessert plates.
Tips & Variations
- Extra Tangy: Add more zest or a tablespoon of lemon extract.
- Healthier Option: Swap half the flour for almond flour for a nutty note.
- Fun Twist: Turn into cupcakes — bake for 18–20 minutes instead.
- Storage: Keeps well for 3–4 days in an airtight container, and it actually tastes better the next day as the flavors deepen.
This Very Easy Lemon Cake proves that simplicity can be extraordinary. With just a handful of ingredients and minimal effort, you’ll get a cake that’s moist, zesty, and absolutely irresistible.