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Glazed Lemon Vanilla Cake

This lemon-vanilla cake is moist and delicious with bits of zest throughout. It's topped with a lemony glaze that is silky sweet.
Course Cake, Dessert
Cuisine American
Keyword Lemon, Quick, Summer
Prep Time 10 minutes
Cook Time 35 minutes
Servings 9
Author Leona G.


  • 9" Square Baking Pan


Lemon Cake

  • 8 tbsp softened butter
  • 1 cup sugar
  • 1 tsp lemon zest 1 lemon
  • 2 eggs
  • 2 tsp vanilla
  • cup lemon juice 2 lemons
  • 1 cup milk
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt

Lemon Glaze

  • 1 cup powdered sugar
  • 1 lemon juiced
  • 1-2 tsp milk
  • 1 tsp lemon zest 1 lemon



  • Preheat your oven to 350°
  • In a bowl, whisk together the flour, baking powder and salt. Set aside.
  • In another bowl, cream the butter, sugar and 1 tsp lemon zest together for about 2-3 min until fluffy.
  • Add in the eggs and vanilla and mix until it's all incorporated into the batter. Then stir in the lemon juice.
  • Add in half the milk and mix and then half the flour mixture and mix. Keep alternating the flour and milk. Scrape the sides of the bowl down to make sure everything is incorporated. Pour the batter into your cake pan and bake at 350° for 35-40 min, until the center is set. 


  • Mix all the ingredients together until there are no lumps and you’re left with a smooth glaze. If the glaze is too thick, add another tsp of milk. You want a pourable consistency.
  • Pour the glaze over the warm cake and let it set before slicing. Top with lemon slices for decoration (optional). Serve and enjoy!


  • Make sure to zest your lemons before squeezing the juice out.
  • Adding the milk and flour in alternate batches ensures the milk will be completely absorbed into the cake batter.
  • This recipe will give you 9-medium sized cake slices.
  • You can store this cake in the fridge for 3-4 days. 
  • I whisk this cake and glaze by hand, but if you have a handheld mixer, you could use that for more ease.