Fresh lemons are the star of this cake. Their zest and juice give the cake a bright, tangy flavor that pairs perfectly with the sweet glaze.
Softened butter blends better with sugar, creating a fluffy batter. This step ensures the lemon cake has a soft and tender crumb.
Mix lemon zest into the batter for extra zing. The zest enhances the citrus taste, giving your cake its signature fresh and vibrant flavor.
Incorporate eggs into the batter one at a time. This ensures even mixing and helps create a smooth, lump-free batter for your cake.
Add dry and wet ingredients gradually, alternating between the two. This technique keeps the batter smooth and prevents overmixing.
Grease the pan thoroughly to avoid sticking. A non-stick pan or parchment paper ensures your lemon cake comes out perfectly intact.
Bake the cake until a toothpick comes out clean. Let it cool fully before frosting to avoid melting the icing and ruining the cake’s texture.