Hello and Welocme to my daily kitchen adventures~

Today's Recipe: Glazed Lemon Cake

Glazed Lemon Cake

Whenever the kitchen fills with the fresh scent of lemons, I know it's going to be a good day. Lemon cake is one of those desserts I never get tired of - soft, moist, and perfectly balanced between sweet and tangy. Every bite feels like a little ray of sunshine.

What makes this cake special is its glossy lemon glaze. A simple mix of lemon juice and sugar creates a thin, shimmering coating that adds both beauty and brightness to the flavor. Pair it with a cup of tea or coffee, and you've got the perfect afternoon treat.

If you re looking to bring a bit of sweetness and freshness into your day, this easy and comforting lemon cake is the answer. Even beginners can bake it with confidence and soon your whole home will smell like sunshine.🌞

Time and Nutrition Info ♪(´▽｀)

Nutrition Facts
Calories 247 kcal
Fat 12 g
Carbs 31 g
Protein 4 g

This lemon cake was inspired by the lovely recipe from 101 Cookbooks, titled Glazed Lemon Cake

The original creator beautifully captured the balance between the brightness of fresh lemon and the soft, moist texture of the cake. I made a few small adjustments along the way to better suit my ingredients and personal taste

What I love most about the original recipe is how it feels light yet full of character. It’s not as heavy as a traditional pound cake, but still rich and satisfying — especially with that glossy lemon glaze shining on top. Every bite feels like a little piece of sunshine. ☀️

If you're a fan of refreshing citrus desserts, this one's definitely worth a try.

Ingredients you needed (*^▽^*)

Cake Base
Types of Ingredients Amount
All-purpose flour 1½ cups (190 g)
Fine-grain sea salt ¾ tsp
Baking powder 1¾ tsp
Plain Greek yogurt ½ cup (100 g)
Sourdough starter discard * ½ cup (135 g)
Water ¼ cup (60 mL / 55 g)
Granulated sugar ¾ cup (150 g)
Olive Oil ½ cup (120 mL / 95 g)
Eggs 2
Almond extract 1 tsp
Lemon zest 3 tbsp
Freshly squeezed lemon juice 1 tbsp
Salted Lemon Glaze
Types of Ingredients Amount
Powdered sugar about 1 cup (100 g)
Lemon zest 1 tbsp
Freshly squeezed lemon juice 1 tbsp + 1 tsp
Fine-grain sea salt ¼ tsp
Almond extract 1 tsp

Baking Instructions

Process
  1. Prepare the Pan:
    Line a 1 lb (about 450 g) loaf pan with parchment paper. Preheat the oven to 350°F (177°C) and position the rack in the center.

  2. Dry Ingredients:
    In a medium bowl, whisk together flour, salt, baking powder, and baking soda for about 20 seconds. Set aside.

  3. Yogurt Mixture:
    In a small bowl, combine sourdough discard, Greek yogurt, and water. Use your fingers to break up any clumps until the mixture is smooth. Set aside.

  4. Combine:
    Add half of the dry mixture to the wet ingredients and gently fold. Then add half of the yogurt mixture and fold again. Repeat with the remaining dry and wet mixtures, finishing with the lemon juice.
    Mix until just combined - do not overmix. Pour the batter into the prepared pan and smooth the top.

  5. Bake:
    Bake for 50-60 minutes, until the top is golden. Insert a toothpick into the center - if it comes out clean, it's done.
    Let the cake cool in the pan for about 10 minutes while you prepare the glaze.

  6. Make the Glaze:
    In a small bowl, whisk together powdered sugar, most of the lemon zest, lemon juice, salt, and almond extract until smooth and lump-free.
    If the glaze is too thick, add lemon juice ½ teaspoon at a time until it reaches a pourable consistency.

  7. Glaze and Cool:
    While the cake is still warm, pour the glaze evenly over the top. Sprinkle with the remaining lemon zest.
    Once the glaze sets, remove the cake from the pan and place it on a wire rack to cool completely.

Tips and Notes for you (●'◡'●)

Lemon

Variations and Decoration Ideas

Glazed Lemon Cake

Thanks for watch~