Iced Lemon Cake

I am such a huge fan of all things lemon.  Our wedding cake had three tiers: Vanilla, Cinnamon, and Lemon.  The lemon was the winner by a landslide!  For my husband’s birthday, I whipped up this simple Iced Lemon Cake.  It’s delicious served all on its own, but also works wonderfully side by side, or topped, with some vanilla ice cream.

Servings: Approx. 9



  • 2 Sticks Unsalted Butter (Or Cultured Unsalted Butter!)
  • 1 1/2 Cups Cane Sugar
  • 4 Eggs
  • 1 1/2 Cups White Whole Wheat Flour (I love King Arthur‘s)
  • 1 Teaspoon Salt
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Lemon Zest


  • 1 Cup Powdered Sugar
  • 2 Teaspoons Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice



Let the butter soften to approximately room temperature

Preheat the oven to 350 degrees

In a large bowl, using an electric mixer on low, combine the butter, sugar and lemon zest

Beat in the eggs

Beat in the lemon juice

In a separate small bowl, stir together the flour and salt

Slowly beat the flour mixture into the wet ingredients

Grease a 9 inch square or circular pan with a speck of butter and pour the batter in

Bake for around 35 minutes…Keeping an eye on it until a toothpick in the center comes out clean


Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl

Wait until the cake has cooled to spread the glaze evenly across the top

To let the glaze solidify, it’s best to let it sit and harden for a few hours


Ingredient recommendations linked!

Love this glaze? Try my Olive Oil Cake With Citrus Glaze!