Traditional English Lemon Cake

English Lemon Cake is a soft, buttery, and zesty cake infused with fresh lemon juice and zest, topped with a sweet lemon glaze. This classic treat is perfect for afternoon tea, dessert, or a special occasion. It’s easy to make, bursting with citrus flavor, and has a light yet moist texture that melts in your mouth.

Ingredients

For the Cake:

1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 ¾ cups (220g) all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup (120ml) whole milk
Zest of 2 lemons
Juice of 1 lemon
1 tsp vanilla extract

For the Lemon Glaze:

1 cup (120g) powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest (optional, for extra flavor)

Instructions

Step 1: Prepare the Oven & Pan

Preheat your oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Cream the Butter & Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 4: Mix the Batter

Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour.
Stir in the lemon zest, lemon juice, and vanilla extract until just combined.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6: Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled cake and let it set for about 15 minutes before slicing.

Tips & Variations

✔ Make It Extra Moist: Add 2 tbsp sour cream or Greek yogurt to the batter.

✔ Intensify the Lemon Flavor: Use extra zest or brush the cake with lemon syrup before glazing.

✔ Make It a Bundt Cake: Double the recipe and bake in a Bundt pan for 55-60 minutes.

✔ Add a Crunchy Topping: Sprinkle sliced almonds or lemon sugar on top before baking.

✔ Dairy-Free Option: Substitute almond milk and use vegan butter.

Storage & Freezing

Room Temperature: Store in an airtight container for 3 days.
Refrigerator: Keeps fresh for up to 1 week.
Freezing: Wrap slices in plastic wrap and freeze for up to 3 months.

Frequently Asked Questions (FAQs)

1. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled juice can be used in a pinch.

2. How do I prevent the cake from drying out?

Make sure not to overbake, and store it properly in an airtight container.

3. Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour blend for the best texture.

4. Can I add poppy seeds?

Absolutely! Add 1 tablespoon of poppy seeds for a lemon poppy seed cake.

5. What’s the best way to get a strong lemon flavor?

Use extra lemon zest and brush the cake with a lemon syrup after baking.

Why You’ll Love This Lemon Cake

✔ Soft & Moist – The perfect texture in every bite.
✔ Zesty & Refreshing – A balance of sweet and tangy flavors.
✔ Easy to Make – Simple ingredients, no fancy techniques.
✔ Great for Any Occasion – Perfect with tea, coffee, or as a dessert.