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2-Ingredient Lemon Cake with Lemon Glaze

2-Ingredient Lemon Cake with Lemon Glaze


2-Ingredient Lemon Cake with Lemon Glaze


Without a doubt the only lemon cake I will ever eat!

1 cup unsalted butter, softened, plus more for greasing

2 cups all-purpose flour, plus more for the pan

1 1/2 cups granulated sugar


4 large eggs, at room temperature

1/3 cup fresh lemon juice

1 tablespoon lemon peel

1 teaspoon vanilla extract

1/2 teaspoon baking powder


1/2 teaspoon salt

Lemon glaze:

1 cup powdered sugar

2 tablespoons lemon juice



Heat Preheat the oven to 350°F and prepare a 9 x 5 inch loaf pan with butter and a little flour.

Beat butter and sugar with an electric mixer until fluffy. Add the eggs one at a time.Add lemon juice, zest and vanilla until well blended. In another bowl we mix flour, yeast and salt. Stir in the wet ingredients until well combined.

Pour the dough into the mold and smooth the surface. Bake for 50-60 minutes or until golden brown and a toothpick comes out clean.Cool in the pan and then on a wire rack.

For the glaze, stir together the powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

Variations and Tips:


To reduce the acidity, replace the lemon juice in the glaze with milk.

For a gluten-free version, use a gluten-free flour mixture.Add half a cup of poppy seeds to the dough to give it more consistency.

Make sure the ingredients are at room temperature so that they are mixed evenly and rise optimally.

This lemon cake is not just a dessert; It’s a tradition that makes you feel at home. It is as much fun to prepare as it is to eat and promises warm smiles and contented sighs at the table.

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