Ingredients for Mom's Lemon Cake
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar (plus 1 cup for glaze)
- 4 large eggs
- 1 cup milk
- Zest of 2 lemons
- 1/2 cup lemon juice
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How to Make Mom's Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, combine 1 cup milk and the zest of 2 lemons.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon zest.
- Pour batter into the prepared pan and bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small saucepan, combine 1/2 cup lemon juice and 1 cup granulated sugar. Simmer over medium heat, stirring constantly, until the sugar dissolves completely and the glaze slightly thickens.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, poke the cake all over with a fork and drizzle generously with the lemon glaze.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
184g
Fat
53g
Carbs
23g
