This easy lemon cake is soft, citrusy, and topped with a bright lemon glaze—perfect for afternoon treats, picnics, or simple everyday desserts.

Cake:

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs, room temperature

2 tsp vanilla extract

1½ cups all-purpose flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

Zest of 2 lemons (1–2 tbsp)

2 tbsp fresh lemon juice

½ cup milk (or buttermilk for extra tenderness)

Glaze:

1 cup powdered sugar

2–3 tbsp fresh lemon juice (adjust for consistency)

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Preheat oven to 350°F (175°C). Grease and line an 8×8-inch (or similar) cake pan with parchment paper.

Whisk flour, baking powder, baking soda, and salt in a bowl.

In another bowl, beat butter and sugar until smooth and fluffy (~2–3 minutes).

Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.

Alternately add dry ingredients and milk, beginning and ending with flour. Mix until just combined.

Pour batter into prepared pan. Tap gently to release air bubbles.

Bake 30–35 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Mix powdered sugar and lemon juice for glaze until pourable. Drizzle over cooled cake and let it set (~30 minutes) before slicing.

For a tangier crumb, use buttermilk.

Boost lemon flavor with extra zest or a dash of lemon extract.

For a richer glaze, mix in softened cream cheese.

Garnish with fresh berries or candied lemon peel for presentation.