If you are craving a dessert that perfectly balances zesty brightness with tender, fluffy crumb, this Lemon Cake Recipe is just the ticket. Bursting with fresh lemon juice and aromatic zest, it’s a wonderful treat that feels like a sunny afternoon in every bite. Light enough for a weekday dessert but impressive enough for a special occasion, this cake captures the essence of citrus in a way that’s irresistibly moist and flavorful. Whether you go for the simple glaze or dress it up with frosting, it’s a recipe that quickly becomes a beloved classic in any kitchen.
Ingredients You’ll Need
These simple but essential ingredients come together to create a moist, flavorful cake with a beautiful golden crumb and that unmistakable lemony kick. Each component plays a key role, from the tender crumb developed by the all-purpose flour to the sharp tang of fresh lemon juice that brightens the whole experience.
- 2 ½ cups all-purpose flour: Provides structure and a tender crumb to the cake.
- 2 ½ teaspoons baking powder: Ensures the cake rises perfectly and stays light.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsalted butter, softened: Adds richness and moisture to each bite.
- 1 ¾ cups granulated sugar: Sweetens the cake and helps create a tender texture.
- 4 large eggs: Bind ingredients and add depth to the texture and flavor.
- 1 tablespoon lemon zest: Packs an aromatic citrus punch without adding liquid.
- ⅓ cup fresh lemon juice: The star ingredient that infuses fresh, tangy brightness.
- 1 teaspoon vanilla extract: Provides warmth and complexity to the overall flavor.
- 1 cup whole milk or buttermilk: Keeps the cake moist and tender with a slight tang if using buttermilk.
- For the lemon glaze (optional): 1 cup powdered sugar and 2–3 tablespoons fresh lemon juice; a simple, sweet, and tart finish.
How to Make Lemon Cake Recipe
Step 1: Prepare Your Baking Pan and Dry Ingredients
Begin by preheating your oven to 350°F (175°C). Grease and flour your baking dish or cake pans to prevent sticking — this ensures that your beautiful lemon cake will release easily once baked. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agents evenly for an even rise.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture turns pale and fluffy, about 3 to 4 minutes. This step is crucial—it incorporates air into the batter, giving the cake its light texture. Don’t rush it, your patience here will pay off in a cloud-like crumb.
Step 3: Incorporate Eggs and Lemon Flavors
Add the eggs one at a time, fully beating each before moving to the next. This prevents curdling and keeps the batter smooth. Next, mix in the lemon zest, fresh lemon juice, and vanilla extract. This infusion of citrus and fragrance makes this Lemon Cake Recipe truly sing with flavor and aroma.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and the milk to your wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined; overmixing can lead to a dense, tough cake. You want to keep the batter light and airy, preserving all the lovely air bubbles created during creaming.
Step 5: Bake and Cool
Pour your lemony batter into the prepared pan(s) and smooth the top evenly. Place it in the oven and bake for 30 to 35 minutes, checking doneness by inserting a toothpick into the center—it should come out clean. After baking, let the cake cool for 10 minutes in the pan before carefully transferring it to a wire rack to cool completely. This cooling step lets the cake set so it slices beautifully.
Step 6: Optional Lemon Glaze
For a zesty finishing touch, whisk together powdered sugar with fresh lemon juice until smooth and pourable. Drizzle this over the cooled cake for a glossy, sweet-tart coating that makes each slice pop with extra citrus flavor. It’s a simple addition that instantly ups the wow factor.
How to Serve Lemon Cake Recipe
Garnishes
Fresh garnishes elevate any dessert and with this lemon cake, a few simple touches make all the difference. Consider decorating it with extra lemon zest curls, thin lemon slices, or a sprinkle of powdered sugar for an elegant presentation. Some fresh berries, such as blueberries or raspberries, add a beautiful contrast in color and complement the citrus flavor brilliantly.
Side Dishes
While the Lemon Cake Recipe shines on its own, pairing it with certain sides can create an even more delightful experience. A dollop of lightly whipped cream or a scoop of vanilla ice cream provides creamy richness that balances the bright lemon flavor. For a breakfast or brunch twist, serve it alongside fresh fruit salad or a cup of fragrant herbal tea to round out your meal.
Creative Ways to Present
Why not add a layer of lemon curd between two thinner layers of this cake for a luscious, tangy surprise inside? Or transform it into cupcakes for a fun, handheld treat that’s perfect for parties and gifts. You could also turn slices into an inspired trifle or serve warm with a drizzle of honey for a cozy twist. The versatility of this Lemon Cake Recipe invites creativity!
Make Ahead and Storage
Storing Leftovers
Stored properly, your leftover lemon cake maintains its moist texture and bright flavor for several days. Keep it wrapped tightly in plastic wrap or in an airtight container at room temperature if you plan to enjoy it within 2-3 days. Chilling is an option but note it can slightly dry the cake, so warming before serving is recommended.
Freezing
This Lemon Cake Recipe freezes beautifully if you want to prepare ahead or save some slices. Wrap the cake or individual slices tightly in plastic wrap and then again in foil or a freezer bag to prevent freezer burn. It can be stored for up to 3 months without losing flavor or texture.
Reheating
For the perfect just-baked feel, gently warm slices in a microwave for 15 to 20 seconds or in a low oven wrapped in foil. This revives the softness and enhances the fragrant lemon aroma, making each bite as delightful as when fresh.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is preferred for the best bright flavor, but in a pinch, bottled lemon juice can work. Just make sure it’s pure lemon juice without added preservatives to avoid any off-tastes.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and use your favorite plant-based milk. The texture might vary slightly, but the lemon flavor will still shine through wonderfully.
Can I add other flavors to this Lemon Cake Recipe?
Yes! Adding poppy seeds or fresh blueberries to the batter creates delightful variations. You can also swirl in some raspberry puree or add almond extract for a unique twist.
Does this recipe work for cupcakes?
It does. Just reduce the bake time to about 18-22 minutes, and use cupcake liners. The same lemon glaze on top works beautifully for an extra touch of sweetness.
How can I tell if my lemon cake is done without a toothpick?
Look for a lightly golden top that springs back when gently pressed, and edges starting to pull away from the pan. These signs typically indicate doneness along with a clean toothpick test.
Final Thoughts
There’s something truly special about a homemade lemon cake that fills your kitchen with the scent of fresh citrus and the promise of a bright, cheerful dessert. This Lemon Cake Recipe is approachable, delicious, and endlessly versatile, perfect for sharing with family and friends or enjoying as a personal treat. Give it a try, and I bet it will become a cherished favorite in your baking repertoire!
Print
Lemon Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic Lemon Cake is a refreshing and moist treat perfect for any occasion. Made with zesty lemon juice and zest, it offers a bright citrus flavor balanced by a soft, buttery crumb. Finished with an optional tangy lemon glaze, this easy-to-make dessert is ideal for spring gatherings, afternoon tea, or a simple sweet indulgence.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk or buttermilk
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: Using a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes and helps incorporate air for a tender cake.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus and vanilla notes.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the dry. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cake: Pour the batter into your prepared pan(s) and smooth the surface with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to slightly set, then transfer it to a wire rack to cool completely, ensuring the glaze will set properly if applied.
- Make the Lemon Glaze: In a small bowl, whisk powdered sugar and fresh lemon juice until smooth and pourable. Drizzle this glaze over the cooled cake for a zesty finish.
Notes
- Add fresh blueberries or poppy seeds to the batter for an additional twist and texture.
- This cake can be layered with lemon curd and frosting for a richer, more decadent dessert option.
- Use buttermilk instead of whole milk for a slightly tangier flavor and tender crumb.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- For extra lemon flavor, sprinkle additional lemon zest over the glaze before it sets.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
