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Lemon Glazed Cake – Fresh, Airy & Perfect for Any Occasion

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A tender, bright lemon cake made with fresh lemon zest and juice, perfect for spring and summer desserts. Moist and lightly tangy, topped with glaze or frosting.

Ingredients

Scale

Cake:

  • 2 ½ cups all-purpose or cake flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • ¼ cup neutral oil

  • 1 ½ cups granulated sugar

  • 3 large eggs

  • Zest of 2 lemons

  • ¼ cup fresh lemon juice

  • 1 cup buttermilk or whole-milk yogurt

  • 1 tsp vanilla extract

Optional Glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp fresh lemon juice

Cream Cheese Frosting (Optional):

  • 8 oz cream cheese

  • ½ cup unsalted butter

  • 3–4 cups powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Grease and line baking pans.

  • Cream butter, oil, and sugar until fluffy.

  • Beat in eggs one at a time. Add lemon zest.

  • In a bowl, whisk flour, baking powder, baking soda, and salt.

  • Mix lemon juice with buttermilk.

  • Alternate adding dry ingredients and lemon mixture to the batter. Mix until just combined.

  • Pour into pans and bake:

    • Layers: 30–35 minutes

    • Loaf: 50–55 minutes

    • Sheet: 35–40 minutes

  • Cool, then glaze or frost as desired.

Notes

  • For extra lemon flavor, brush layers with lemon syrup before frosting.

  • Add blueberries or poppy seeds for variations.

  • Store covered at room temp for 2–3 days, or refrigerate up to 5.

Find it online: https://thefoodaunt.com/lemon-glazed-cake-fresh-airy-perfect-for-any-occasion/