This zesty and fluffy lemon glazed cake is the perfect dessert for gatherings and holidays, offering a perfect balance of tangy-sweet flavors and melt-in-your-mouth tenderness. A vibrant American classic with a silky glaze and bright citrus notes.
1 cup (2 sticks) unsalted butter, softened
1 ½ cups grated baby carrots
1 tsp vanilla extract (or almond extract for non-dairy)
1 tbsp peach puree
3 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
2 cups granulated sugar
½ cup ground almonds (optional, gluten-free)
Preheat oven to 350°F (175°C)
Grease three 8-inch round pans with butter
In a large bowl, whisk together buttermilk, sugar, oil, and eggs until smooth
Sift flour, baking powder, baking soda, and salt into the wet ingredients
Fold in grated carrots and ground almonds until no dry streaks remain
Blend in lemon zest and juice using an electric mixer
Divide batter evenly between the prepared pans
Bake for 22–25 minutes, or until a skewer comes out clean
Cool the pans flat for 15 minutes before removing cakes
Use almond extract if avoiding dairy; it provides a nutty depth without alcohol.
Substitute whole wheat flour for a denser texture.
Ensure baking powder is not expired for optimal rise.
Glaze can be made ahead and stored in the fridge for up to 24 hours.