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Pioneer Woman Lemon Cake

Pioneer Woman Lemon Cake

  • Author: Sarah
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This easy homemade lemon cake is bursting with fresh citrus flavor and topped with a glossy lemon glaze. Inspired by classic Southern recipes, it’s light, fluffy, and perfect for any occasion.

Ingredients

Scale
  • 3 large lemons (for zest and juice)
  • 2 1/2 cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 2 cups (250 g) powdered sugar (for glaze)
  • 3–4 tablespoons (45–60 ml) fresh lemon juice (for glaze)
  • Butter (for greasing pan)
  • Parchment paper

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter and line with parchment paper, leaving an overhang.
  2. Zest 3 large lemons to yield about 2 tablespoons zest. Juice lemons to get about 1/2 cup (120 ml) fresh lemon juice.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream butter and granulated sugar with an electric mixer on medium-high for 4 minutes, until pale and fluffy. Scrape the bowl halfway through.
  5. Beat in eggs one at a time, mixing well after each. Add lemon zest and vanilla extract.
  6. With mixer on low, add 1/3 of the dry ingredients, then half of the milk. Repeat, ending with the last third of the dry ingredients. Mix just until combined.
  7. Pour in the lemon juice and mix gently until smooth.
  8. Pour batter into prepared pan and spread evenly with a spatula.
  9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Tent with foil if browning too quickly.
  10. Let cake cool in the pan for 10 minutes, then lift out onto a wire rack to cool completely.
  11. For the glaze, whisk powdered sugar with 3-4 tablespoons fresh lemon juice until smooth and pourable.
  12. Once cake is completely cool, pour glaze over the top and spread to the edges. Let set for about 20 minutes before slicing.

Notes

For best results, use room temperature ingredients. Zest lemons before juicing. Do not overmix the batter to keep the cake light. Rotate the pan halfway through baking for even browning. Let the cake cool completely before glazing to prevent the glaze from melting.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: Southern American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 370
  • Sugar: 38
  • Sodium: 220
  • Fat: 15
  • Saturated Fat: 9
  • Carbohydrates: 56
  • Fiber: 1
  • Protein: 5

Keywords: lemon cake, Pioneer Woman, easy lemon dessert, homemade lemon cake, Southern lemon cake, lemon glaze, spring dessert, summer cake, citrus cake

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Find it online: https://gentlerecipes.com/pioneer-woman-lemon-cake-recipe-best-easy-homemade-lemon-dessert/