Go Back
Lemon Sunshine Glaze Cake with a vibrant lemon glaze topping
Print Recipe

Lemon Sunshine Glaze Cake

A delightful, zesty dessert featuring a moist cake topped with a luscious lemon glaze, perfect for any occasion.
Prep Time15 minutes
Cook Time36 minutes
Total Time51 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Baking Recipe, Easy Cake, Glaze Cake, Lemon Cake, Zesty Dessert
Servings: 12 servings
Calories: 350kcal

Ingredients

For the cake

  • 1 cup unsalted butter, softened This gives the cake a rich texture.
  • 1 3/4 cups granulated sugar Sweetens the cake perfectly.
  • 4 large eggs Adds moisture and structure.
  • 1 tbsp lemon zest Intensifies the lemon flavor.
  • 1/4 cup freshly squeezed lemon juice Provides a refreshing tang.
  • 2 1/2 cups all-purpose flour The base of your cake.
  • 2 tsp baking powder Helps it rise.
  • 1/2 tsp baking soda Provides extra lift.
  • 1/2 tsp salt Enhances the flavor.
  • 1 cup buttermilk Ensures a tender cake.

For the glaze

  • 1 1/2 cups powdered sugar For a sweet glaze.
  • 2–3 tbsp fresh lemon juice For the glaze.
  • 1 tbsp lemon zest For an extra lemony kick in the glaze.
  • Optional Yellow gel food coloring To brighten your cake.
  • Garnish: Lemon slices or twists and extra lemon zest If desired.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Grease a 9×13-inch cake pan and line it with parchment paper to ensure easy removal.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, around 3 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then fold in the lemon zest and lemon juice.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the buttermilk. Mix until just incorporated.
  • Pour the batter into the prepared cake pan.

Baking

  • Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Glazing

  • For the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth. Add gel food coloring if desired.
  • Once the cake is cooled, pour the glaze over the top and let it drizzle down the sides. Garnish with lemon slices or additional lemon zest.

Notes

To keep the cake moist, store in an airtight container at room temperature. Variations include adding poppy seeds or substituting lemon with lime.