This lemon cake to die for is moist, buttery, and bursting with lemon flavor. Topped with a fresh lemon glaze for the ultimate citrus dessert.

Scale

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

1/3 cup fresh lemon juice

Zest of 2 lemons

3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream

Glaze:

1 cup powdered sugar

2–3 tbsp lemon juice

1 tsp lemon zest

1. Preheat oven to 350°F (175°C). Grease a bundt or loaf pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each.

4. Mix in lemon juice and zest.

5. In a separate bowl, whisk flour, baking soda, and salt.

6. Add dry mixture to wet mixture alternately with sour cream.

7. Pour into prepared pan and bake 50–60 minutes, until golden and toothpick comes out clean.

8. Cool in pan 10 minutes, then turn out onto rack.

9. Mix glaze ingredients and drizzle over warm cake.

Substitute Greek yogurt for sour cream if needed.

Use Meyer lemons for a sweeter citrus flavor.

Keywords: Lemon Cake To Die For, Iced Lemon Cake, Fresh Lemon Cake Recipes