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Lemon Cake with Icing Recipe

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★★★★

4 from 72 reviews

This zesty Lemon Cake with Icing is a moist and fluffy loaf cake infused with fresh lemon juice and zest, topped with a tangy lemon icing. Perfect for a refreshing dessert or afternoon tea treat, it combines the bright flavors of lemon with a sweet, smooth glaze to delight your taste buds.

Ingredients

Scale

For the cake:

  • 110 g (½ cup) sugar
  • 3 eggs
  • Juice and zest of 2 lemons
  • 100 g (7 tbsp) melted butter
  • 210 g (1 ⅔ cups) flour
  • 1 packet (10 g) baking powder

For the lemon icing:

  • 1 egg white
  • 200 g (1 ½ cups) powdered sugar
  • Fresh lemon juice (a few teaspoons, to adjust texture)

Instructions

  1. Preheat and whisk: Preheat the oven to 165°C (330°F). In a large bowl, whisk together the sugar and eggs until the mixture becomes pale and fluffy, which helps incorporate air for a light texture.
  2. Mix in lemon flavor and wet ingredients: Add the fresh lemon juice and zest to the egg mixture, then pour in the melted butter. Stir gently to combine all wet ingredients evenly.
  3. Add dry ingredients: Incorporate the flour and baking powder into the mixture. Stir everything until the batter is smooth and free of lumps but avoid overmixing to keep the cake tender.
  4. Bake the cake: Pour the batter into a buttered and floured loaf pan to prevent sticking. Bake for about 40 minutes or until a knife inserted into the center of the cake comes out clean, ensuring it is fully cooked.
  5. Prepare the lemon icing: While the cake cools, beat the egg white until foamy. Gradually add the powdered sugar, mixing continuously. Drizzle in fresh lemon juice little by little until the icing reaches a thick but pourable consistency.
  6. Ice the cake: Once the cake has cooled, spread the prepared lemon icing evenly over the top. Allow it to set before slicing and serving for a perfect finish.

Notes

  • Ensure the cake is completely cool before applying the icing to prevent it from melting and becoming runny.
  • You can substitute the butter with a neutral oil if preferred, but butter adds flavor and richness.
  • If you prefer a less tangy icing, reduce the amount of lemon juice added to the powdered sugar.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.

Keywords: lemon cake, lemon icing, loaf cake, citrus dessert, easy cake recipe, homemade cake, sweet lemon glaze

Find it online: https://foodiecara.com/lemon-cake-with-icing-recipe/