At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 slices
• Prep time: 15 minutes
• Cook time: 40 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 slices.

• Calories: 350 kcal
• Protein: 6 g
• Carbohydrates: 42 g
• Fat: 18 g
• Sodium: 32 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Cake

Have these measured and ready before you begin.

• 3 large eggs
• about 7/8 cup plus 1 teaspoon (215 ml by volume) granulated sugar
• 3/4 cup plus 1 tablespoon (200 ml) milk
• 3/4 cup plus 1 tablespoon (200 ml) neutral oil
• 2 1/2 cups (600 ml by volume) all-purpose flour
• 1 teaspoon vanilla extract or 5 g vanilla sugar
• 1 tablespoon baking powder
• Finely grated zest of 1 lemon
• Juice of 1 lemon

Glaze and Pan

• 2/3 cup (150 ml by volume) powdered sugar
• 2 to 3 tablespoons fresh lemon juice, added gradually
• 2 level teaspoons (10 ml) butter

Directions

1. Coat every surface of a ring or fluted cake pan with the butter and chill the pan in the freezer while making the batter.

2. Beat the eggs and granulated sugar with a mixer until very foamy and pale.

3. Mix in the milk and neutral oil. Sift in the flour, baking powder, and vanilla sugar, then fold in the lemon zest and lemon juice until evenly combined.

4. Pour the batter into the chilled pan, gently shake to level it, and tap the pan on the counter a few times.

5. Bake at 350°F (175°C) for 45–50 minutes, without opening the door for the first 30 minutes; remove when a tester comes out clean.

6. Stir the powdered sugar and fresh lemon juice together until smooth, then drizzle or pipe the glaze over the cooled cake.

Sources

1. USDA FoodData Central — April 2026 data release