The most delicious Lemon Cake with Lemon Glaze I’ve ever had | Fresh Piato

This Lemon Cake with Lemon Glaze is soft on the inside with a thin, crispy skin on the outside. Truly delicious and worthy to be called my favorite!!!

Lemon Cake inspiration

If you enjoy lemony flavors and fluffy cakes with crispy skins then this is the cake for you! The inspiration for this recipe came on a day when I was in the mood for Lemon cake but I had very little butter on my fridge. That little amount of butter that I had turned out to be enough to flavor this amazing cake and in combination with the rest of the ingredients it turned out one of the best Lemon Cakes I’ve ever made! Since that day this is my go-to cake recipe!

The video has subtitles in English, Greek, and more than 30 languages.

The most delicious Lemon Cake with Lemon Glaze I’ve ever had | Fresh Piato

Prep: 10m | Cook: 45m | Total: 55m | Yield: 24cm / 9.5in cake pan

Ingredients:

1.5 cups of all-purpose Flour (290g)
1.5 cups of Sugar (400g)
3.5 Tbsp Butter at room temperature (70g)
12 Tbsp Sunflower Oil (85g)
3/4 cup Milk (200g)
1 Tbsp Baking Powder (16g)
4 Eggs medium size, at room temperature
1 tsp Vanilla extract or 1 capsule of Vanillin
Zest of 1 Lemon

For the Lemon Glaze:

6 Tbsp Lemon Juice, (1 lemon)
1 cup of powdered Sugar (160g)

Instructions:

Butter and flour a 24cm cake tin and preheat your oven to 160C /320F.
Add the flour and baking powder to a bowl, mix them and set it aside.
Whip the butter while adding the sugar little by little.
Add the vanilla, lemon zest, and eggs one by one.
Beat them until they turn white and grow in volume, about 2 minutes.
Pour the sunflower oil and after everything is mixed together turn off the mixer.
Add the flour and the milk alternately, little by little, mixing with a whisk until everything is mixed well.
Pour the mixture into a floured and buttered cake tin.
Bake at 160C /320F for about 45 minutes.
Let the cake cool off a bit, enough so you can touch it with your bare hands, (15 minutes), and flip it using a cooling rack on top of parchment paper.
Prepare the Lemon glaze by mixing the sugar and the lemon juice in a bowl with a fork or a whisk.
Glaze the cake with the lemon glaze, wait about 10 minutes so that it stabilizes, and move the cake to a platter. Pour the glaze that’s on the parchment paper on top of the cake.
After the glaze stabilizes it will create a thin and crispy, lemony skin on top of the cake.
Store the cake at room temperature for up to 4 days. Serve it with tea, coffee, or milk and enjoy!

Notes:

My measuring cup size is 300ml.
If you bake this cake in a different cake pan it might need less or more time to bake depending on your cake tin. Long, bread-like, cake pans usually take less time to bake, and cake pans that do not have a hole in the middle take more time.

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!