Barefeet in the Kitchen · by Mary Younkin★ 5.0 (9)
Lemon Cake with Lemon Glaze
NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 8%
CARBS 37G66% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER26G TOTAL SUGAR
FAT 7G27% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender lemon loaf cake with bright, sweet flavor finished with a tangy lemon glaze. Classic and simple, perfect for afternoon tea or dessert.
dessertamericanbaked good🥣 mixer🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup butter, room temperature
- 1 cup white sugar
- 3 large eggs
- 2 tablespoons lemon zest, finely minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup sour cream
- 1/2 cup powdered sugar
At a glance
PER SERVING · TIME 75M
CAL 11%·PRO 8%
CARBS 37G66% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER26G TOTAL SUGAR
FAT 7G27% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 115mg
- Total sugar
- 26g
- Added sugar
- ≥21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 19mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.