Lemon Cake Recipe

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment, leaving an overhang to lift the cake out.

Measure and assemble all ingredients. Zest two lemons to yield about 2 tablespoons of zest. Juice lemons until you have the amounts required for the batter, syrup, and glaze (about 1 1/4 cups total needed).

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp fine salt until evenly combined. Set aside.

Cream butter and sugar

In a large mixing bowl (or stand mixer fitted with the paddle), beat 1 stick softened unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.

Add eggs and oil

Add the 3 eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 tablespoons vegetable oil and 1 tsp vanilla extract to help keep the cake moist.

Add lemon and milk

Stir in 2 tablespoons fresh lemon zest. With the mixer on low speed, add the dry ingredients in three additions alternating with 1 cup whole milk and 1 cup fresh lemon juice: start with one-third of the dry mix, then half the milk/lemon mixture (combine milk and lemon juice before adding), then dry, then remaining liquid, then remaining dry. Mix just until combined—do not overmix to keep the crumb tender.

Scrape batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), about 50–60 minutes. Begin checking at 45 minutes; oven times vary.

While the cake bakes, make the lemon syrup: in a small saucepan, combine 1 tablespoon granulated sugar, 1 tablespoon water and 2 tablespoons fresh lemon juice. Warm over low heat, stirring until sugar dissolves. Keep warm.

When the cake is done, remove it from the oven and immediately poke the top several times with a skewer or toothpick. Brush or spoon the warm lemon syrup evenly over the hot cake so it soaks into the crumb. Let the cake cool in the pan on a wire rack for 20 minutes, then use the parchment or turn the cake out onto the rack to cool completely.

Once the cake is completely cool, make the lemon glaze: in a bowl, whisk 2 cups sifted confectioners' sugar with 3 tablespoons fresh lemon juice until smooth. If the glaze is too thick, add additional lemon juice 1/2 teaspoon at a time; if too thin, add a little more powdered sugar. Stir in 1 tsp melted butter if using for shine.

Place the cooled cake on a sheet of parchment or a wire rack over a tray. Spoon the glaze over the top, letting it drizzle down the sides. Smooth lightly with a spatula if desired.

Sprinkle 1 teaspoon finely grated lemon zest over the top for garnish. Let the glaze set at room temperature for 20–30 minutes before slicing.

Slice and serve. Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best flavor.