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Lemon Cake Recipe


Lemon Cake Recipe




Lemon Cake

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder


• ¼ teaspoon kosher salt

• 1 cup softened butter

• 1 cup sugar

• 3 large eggs at room temperature

• 3 tablespoons lemon juice


• 3 Tablespoon lemon zest

• ¼ cup sour cream

Lemon glaze

• 1 cup powdered sugar

• 2 tablespoons lemon juice


Lemon Cake Recipe new york times recipes



• Preheat oven to 350 degrees. Grease a 20 x 10 cm loaf tin.

• In a medium bowl, whisk together the flour, baking powder and salt. Beat the butter and sugar with a hand mixer or stand mixer until creamy.

• Reduce the mixer speed to stir.Add the eggs one at a time and mix until just incorporated. Scrape the sides of the bowl and mixer several times. Add lemon juice and lemon zest and stir until


lightly incorporated.

• Keep the mixer on low speed and alternately add the dry ingredients and sour cream. Pour the cake batter into the prepared pan.• Bake in the preheated oven for about 45-55 minutes or until the

cake is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10-15 minutes before flipping. Carefully invert the cake and turn it out onto a

cooling rack. Let the cake cool for about 1 hour.

• Mix the powdered sugar and lemon juice until smooth.Drizzle or spread over the cooled cake.

Lemon Cake Recipe new york times recipes



• Grease the loaf pan well with butter or shortening.

• Use freshly squeezed lemon juice and lemon zest for that exaggerated lemon flavor. If you prefer, you can also add 1/2-1 teaspoon of lemon extract.


• Preheat the oven for 30 minutes before baking the cake.• Do not over mix the cake after creaming the butter and sugar. If your mixer doesn’t have a whisk function, stir the ingredients by hand

after creaming the butter.

• Use real sweet, creamy butter to ensure optimal butter texture and flavor. Place the butter on the counter about an hour before starting this recipe.

• Remove the eggs and sour cream from the refrigerator about 30-45 minutes before starting this recipe.• If the cake browns too quickly, cover loosely with aluminum foil.

• The cake is ready when a toothpick inserted into the top comes out clean or with a few moist crumbs.

• Once cooled, store cake wrapped in plastic wrap or in an airtight container on the counter for up to 4 days.




Calories: 388 kcal Carbohydrates: 47 gProteins: 4 g Fats: 21 g Saturated fats: 13 g Polyunsaturated fats: 1 g Monounsaturated fats: 6 gTrans fat: 1 g Cholesterol: 101 mg Sodium: 268 mg Potassium:

62 mg Fiber: 1 gSugar: 32 g, Vitamin A: 676 IU, Vitamin C: 5 mg, Calcium: 48 mg, Iron: 1 mg

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