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servings
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Prep:
10
minutes
mins
Cook:
30
minutes
mins
Total:
40
minutes
mins
Moist Lemon Cake with Glaze
Whip up this easy and exceptionally moist lemon cake right in its baking dish! So simple and utterly scrumptious.
Yield:
9
Ingredients
For the cake
▢
1 1/4
cups
all-purpose flour
▢
1
cup
granulated sugar
▢
1 1/2
teaspoons
baking powder
▢
1/2
teaspoon
salt
▢
1
egg
▢
1/4
cup
unsalted butter
melted
▢
1
tablespoon
freshly grated lemon zest
▢
3/4
cup
buttermilk
you can make your own: 3/4 cup milk + about a tablespoon lemon juice, let sit for about 10 minutes, done!
For the glaze
▢
3/4
cup
powdered sugar
▢
1
tablespoon
unsalted butter
melted
▢
3
teaspoons
fresh lemon juice
Instructions
Preheat the oven to 350 degrees Fahrenheit, and butter an 8-inch x 8-inch baking pan.
Pour the flour, sugar, baking powder, and salt directly into the pan, and whisk it all together well.
In a small bowl, beat together the egg and the lemon zest.
Using the back of a spoon, make two wells in the flour mixture.
Pour the egg and lemon zest into one of the wells in the flour mixture.
Pour the melted butter into the other well.
Pour the buttermilk all over the top.
Whisk it all together so that it's well blended. There may be a few lumps - no biggie!
Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool completely.
Make the glaze: Mix together the powdered sugar, lemon juice, and melted butter.
Pour the glaze over the cooled cake.
Cut into squares and serve with whipping cream or vanilla ice cream.
Nutrition Facts
Serving:
1
slice
,
Calories:
265
kcal
,
Carbohydrates:
47
g
,
Protein:
3
g
,
Fat:
8
g
,
Saturated Fat:
5
g
,
Polyunsaturated Fat:
0.4
g
,
Monounsaturated Fat:
2
g
,
Trans Fat:
0.3
g
,
Cholesterol:
37
mg
,
Sodium:
230
mg
,
Potassium:
58
mg
,
Fiber:
1
g
,
Sugar:
33
g
,
Vitamin A:
257
IU
,
Vitamin C:
2
mg
,
Calcium:
71
mg
,
Iron:
1
mg