Moist Tangy Lemon Cake Slice (Printable Version)

A moist, tangy cake slice with lemon glaze, perfect for a refreshing treat or afternoon tea.

# What You'll Need:

→ Cake

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 2 tablespoons lemon zest
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup milk
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract

→ Lemon Glaze

11 - 3/4 cup powdered sugar
12 - 2 to 3 tablespoons fresh lemon juice

# Step-by-Step:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or grease lightly.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
03 - Using a mixer, beat softened butter and granulated sugar until light and fluffy.
04 - Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract, mixing until homogenous.
05 - Alternately add flour mixture and milk to the wet ingredients, starting and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth surface. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and pourable.
09 - Drizzle glaze over cooled cake. Slice into 8 portions and serve.

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes like you spent all afternoon on it.
  • The lemon flavor is bold enough to feel special but balanced enough that it won't overwhelm your tea.
  • Once you nail it, you'll find yourself making it for quiet moments alone as much as for people you're trying to impress.
02 -
  • Overmixing after you add the flour is the enemy—mix just until combined and trust that the cake knows what it's doing.
  • If your glaze is too thick, add lemon juice a teaspoon at a time; too thin, add more powdered sugar the same way.
  • Let the cake cool completely before glazing or the glaze will melt right off instead of settling into a proper coating.
03 -
  • Use a microplane zester and you'll get finer, more fragrant zest that distributes beautifully through the batter.
  • Room temperature ingredients mix faster and more smoothly—take your butter and eggs out of the fridge 15 minutes before you start baking.

Go Back