Moist and Tangy Lemon Cake with Citrus Glaze
A soft, buttery lemon cake bursting with fresh citrus flavor, topped with a tangy lemon glaze that creates the perfect balance of sweet and tart.
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Cooking tools:
- Bundt pan
- Pastry brush
- Sifter
- Mixing bowl
- Whisk
- Kitchen scale
- Measuring cup
- Measuring spoon
- Hand mixer
- Spatula
- Oven
- Microplane
- Cooling rack
- Kitchen towel
- Saucepan
- Spoon
- Chef's knife
- Cutting board
- Citrus press
- Fine-mesh sieve
- Grater
- Plate
- Cake tester
Ingredients
- 2 ½ cups (310g) all-purpose flour (sifted)
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs (room temperature)
- 1 cup (240g) sour cream
- ¼ cup (60ml) fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 ½ cups (180g) powdered sugar
- 3 tbsp fresh lemon juice
- 1 tbsp unsalted butter (melted)
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