With just a handful of pantry staples, our best lemon cake recipe comes together in under 30 minutes; glaze it while warm for a crackly surface with bold lemon flavor.
03Beat ½ cup (1 stick) unsalted butter, softened, ¾ cup (150 g) granulated sugar, and 1 Tbsp. (packed) finely grated lemon zest (from about 2 lemons) in a large bowl with an electric mixer (either a stand mixer with paddle attachment or handheld mixer with beaters) on medium speed until pale and fluffy, about 2 minutes. Add 3 large eggs, room temperature, 1 at a time, beating well after each addition.
04At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with dry ingredients, and mixing until each addition is just incorporated.
05Pour cake batter into prepared pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden tester inserted into the center comes out clean, 35–40 minutes. Let cool in pan 10 minutes.
06Whisk 1 cup (110 g) powdered sugar and ¼ cup fresh lemon juice in a medium bowl until smooth.
07Turn out cake onto a wire rack set over a baking sheet, then reinvert onto a platter. Brush top and side of warm cake with all of lemon glaze. Let cool completely. Just before serving, dust top of the cake with more powdered sugar if desired.
Do Ahead: Cake can be glazed 1 day ahead and kept at room temperature.
Editor’s note: This lemon cake recipe was first printed in the April 2009 issue of ‘Gourmet’ as ‘Lemon-Glazed Butter Cake’. Head this way for more of our best lemon desserts →