If you love lemon desserts, this Lemon Cake from scratch is for you.
Lemon bars are so good, but I wanted an easy lemon cake recipe that I could make from scratch in a 9 x 13 pan so it was easy to transport, cut and eat. Summer desserts are always fun and when fresh fruit is abundant and inexpensive, I use it whenever I can. Lemons are always in our fridge so this recipe came together very quickly with ingredients most households would have on hand.
Ingredients For Lemon Cake From Scratch:
Cake:
2 1/4 c. flour
2 1/2 tsp. basking powder
1/4. teaspoon salt
1 1/2 c. sugar
Zest of 2 lemons
2 eggs
3/4 c. almond milk (or any milk you have on hand)
3/4 c. plain Greek yogurt
2 tsp. vanilla
5 tsp. lemon juice
Lemon Glaze:
2 c. powdered sugar (sifted)
1/4 c. lemon juice
Directions For Lemon Cake From Scratch:
Preheat the over to 350°. Spray a 9 x 13 inch baking dish with non-stick spray. Set aside.
In a bowl, mix all of the dry ingredients together, including the zest from the two lemons. In a separate bowl, mix the wet ingredients together. Pour the wet mixture into the dry mixture and stir until it is well incorporated. Pour the cake mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool. Once the cake is cool, it is time to make the glaze for the top. Mix the powdered sugar with the 1/4 c. lemon juice until it forms a glaze. Make sure to sift you powdered sugar before you mix so you don’t end up with clumps of powdered sugar (unless you are baking with your kids and they forget to do it. It will be great either way, it’s just prettier without the clumps 🙂 ). Pour the glaze over the cooled cake. You could eat it like this, but we put ours in the fridge until the glaze set.
Cut and enjoy! The kids liked the cake cool, so we stored it in the fridge until it was gone.
Are you a lemon dessert fan? What is your favorite lemony treat?
Lemon Cake From Scratch
Cake:
- 2 1/4 c. flour
- 2 1/2 tsp. basking powder
- 1/4. teaspoon salt
- 1 1/2 c. sugar
- Zest of 2 lemons
- 2 eggs
- 3/4 c. almond milk (or any milk you have on hand)
- 3/4 c. plain Greek yogurt
- 2 tsp. vanilla
- 5 tsp. lemon juice
Lemon Glaze:
- 2 c. powdered sugar (sifted)
- 1/4 c. lemon juice
- Preheat the over to 350°.
- Spray a 9 x 13 inch baking dish with non-stick spray. Set aside.
- In a bowl, mix all of the dry ingredients together, including the zest from the two lemons.
- In a separate bowl, mix the wet ingredients together.
- Pour the wet mixture into the dry mixture and stir until it is well incorporated.
- Pour the cake mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool.
- Once the cake is cool, it is time to make the glaze for the top.
- Mix the powdered sugar with the 1/4 c. lemon juice until it forms a glaze. Make sure to sift your powdered sugar before you mix so you don’t end up with clumps of powdered sugar (unless you are baking with your kids and they forget to do it. It will be great either way, it’s just prettier without the clumps 🙂 ).
- Pour the glaze over the cooled cake. You could eat it like this, but we put ours in the fridge until the glaze set.
- Cut and enjoy! The kids liked the cake cool, so we stored it in the fridge until it was gone.
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If you liked this Lemon Cake From Scratch recipe, you will also like these easy recipes:
Overnight French Toast Casserole
Easy Chocolate Chip Cookie Recipe
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