Glazed lemon cake - Turned out great! Very moist.. Today I am sharing this Glazed lemon cake! A quick and easy dinner that is ready in under 35 minutes! I used this glaze on AR's "Lemon Gold Cake" and they were very very good together. A lovely, simple Glazed Lemon Cake - perfect tea time treat. You'll love the bright lemon flavour, that it's so beautifully moist and only requires one bowl and a whisk! My mother baked this light moist treat when I was a child. I loved it as much In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over.
Lemon Glaze for Glazed Lemon Pound Cake.
Use this lemon glaze with our Glazed Lemon Pound Cake.
This recipe for easy lemon glaze is made with only three ingredients—confectioners' sugar, milk, and fresh lemon juice or lemon extract.
You can cook Glazed lemon cake with 14 Ingredients and 9 steps. See the following guide!
Ingredients for Glazed lemon cake:
- 1/2 cup butter.
- 1 1/2 cups all purpose flour.
- 1 cup white sugar.
- 3 large eggs.
- 1/3 cup greek yoghurt.
- 2 tablespoons lemon zest.
- 1/4 teaspoon salt.
- 1/4 teaspoon baking powder.
- 1/4 teaspoon baking soda.
- 1 tablespoon lemon juice.
- 2 teaspoon vanilla extract.
- Glaze.
- 1/2 cup icing sugar.
- 1 tablespoon lemon juice.
Brush or drizzle the lemon glaze on a warm or cooled cake. These delicious lemon bars are the perfect cross between a thin and moist lemon cake and brownies. Sweet, simple, luscious glazed lemon poppy seed bundt cake to bring sunshine to even the coldest of days. When it comes to lemon desserts, what I run into often is finding the right balance between tart.
Step by step how to cook Glazed lemon cake:
- Preheat the oven to 162 degrees celsius. Whisk together the flour, salt, baking soda, and baking powder..
- Beat the sugar with the softened butter until fluffy. Add in the eggs one at a time, beating after each addition. Mix in the vanilla extract, lemon zest, and lemon juice..
- Combine the flour mixture and greek yoghurt into the wet ingredients, alternating between the two..
- Line a greased 8x4 inch loaf pan with a baking sheet, or greased aluminum foil. Spoon the batter into the pan and smooth the top..
- Bake at 162 degrees celsius for 55-60 minutes, or until a skewer inserted in the middle comes out clean..
- If the top of the cake browns before the inside is cooked, cover the top tightly with aluminum foil and bake for an additional 10 minutes, checking in between..
- Remove the pan from the oven and allow the cake to cool for 15 minutes. Slide a butter knife around the edges, and lift it out of the pan using the foil or baking sheet. Place it on a wire rack to cool..
- Make the glaze: Sift half a cup of icing sugar into a bowl, and mix in 1 tablespoon of freshly squeezed lemon juice. Pour the glaze over the cake while it's still warm..
- Allow the cake to cool completely before slicing..
This variation of a classic lemon Bundt cake comes with an extra kick of lemon flavour. Treat your taste buds with a slice of this light and refreshing dessert. The sunny taste of citrus highlights this buttery pound cake. Brush the lemon-sugar glaze over the warm cake, and you have a moist. This gorgeous Glazed Lemon Bundt Cake is perfect for summer entertaining.
