To make the glaze, whisk together the confectioner’s sugar, melted butter and lemon juice in a small bowl.
While the cake is still warm, poke holes in cake with a toothpick and add glaze. Let cake fully cool before storing.
Notes
Expert Tip: Sift your powdered sugar. To avoid lumps in your lemon glaze, strain the powdered sugar before mixing it with butter and lemon juice. This simple step helps guarantee a smoother, more appealing glaze.
Use a cooling rack to help with glaze: To really maximize the glaze, put a cooling rack over a cookie sheet and use it to collect the extra glaze. Doing it this way, I was able to pour the glaze over the cake three times to maximize the flavor.
Refrigerate: Once your lemon cake has completely cooled on a rack, wrap it tightly with plastic wrap or store it in an airtight container. It can be refrigerated for up to a week. For the best lemon flavor, bring it to room temperature before serving.
Freeze: Unfortunately, due to the moist nature of this lemon cake recipe, I don’t recommend storing it in the freezer. The high moisture content can cause the cake to become soggy when thawed.
Reheat Instructions: If you’ve stored your cake in the refrigerator, you can reheat individual slices in the microwave for about 10-15 seconds. Be sure not to overheat as it can make the cake dry
Nutrition
Serving: 1slice of cake | Calories: 431kcal | Carbohydrates: 83g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 504mg | Potassium: 125mg | Fiber: 1g | Sugar: 26g | Vitamin A: 251IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 2mg
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