Lemon-Glazed Butter Cake Recipe | Epicurious

Step 1

Preheat oven to 350° with a rack within the center. Grease an 8×2″ spherical cake pan with unsalted butter, then mud with all-purpose flour, tapping out extra. (Alternatively, butter cake pan, then line the underside with a parchment paper spherical and butter the paper.)

Step 2

Whisk 1½ cups (187 g) all-purpose flour, 1½ tsp. baking powder, and a rounded ¼ tsp. kosher salt in a medium mixing bowl. Stir ½ cup plus 1 Tbsp. entire milk and ½ tsp. vanilla extract in a small bowl.

Step 3

Beat ½ cup (1 stick) unsalted butter, softened, ¾ cup (150 g) granulated sugar, and 1 Tbsp. (packed) finely grated lemon zest (from about 2 lemons) in a big bowl with an electrical mixer (both a stand mixer with paddle attachment or handheld mixer with beaters) on medium pace till pale and fluffy, about 2 minutes. Add 3 giant eggs, room temperature, 1 at a time, beating nicely after every addition.

Step 4

At low pace, combine in flour combination in 3 batches, alternating with milk combination, starting and ending with dry substances, and mixing till every addition is simply included.

Step 5

Pour cake batter into ready pan and clean prime, then rap gently on counter to launch any air bubbles. Bake till golden and a picket tester inserted into the middle comes out clear, 35–40 minutes. Let cool in pan 10 minutes.

Step 6

Whisk 1 cup (110 g) powdered sugar and ¼ cup recent lemon juice in a medium bowl till clean.

Step 7

Prove cake onto a wire rack set over a baking sheet, then reinvert onto a platter. Brush prime and facet of heat cake with all of lemon glaze. Let cool utterly. Simply earlier than serving, mud prime of the cake with extra powdered sugar if desired.

Photograph by Elizabeth Coetzee, Meals styling by Rebecca Jurkevich

Do Forward: Cake may be glazed 1 day forward and stored at room temperature. 

Editor’s observe: This lemon cake recipe was first printed within the April 2009 challenge of ‘Gourmand’ as ‘Lemon-Glazed Butter Cake’. Head this fashion for extra of our best lemon desserts →