Lemon Cake Recipe
If you’re on the hunt for a dessert that delivers pure sunshine in every bite, this Lemon Cake is the answer. Moist, fluffy, and brimming with citrusy brightness, it strikes the perfect balance between tangy and sweet, thanks to a generous dose of fresh lemon juice and zest. Topped with a glossy lemon glaze that seeps into every slice, this cake is as pretty to look at as it is irresistible to eat. Whether you’re celebrating a special occasion or just want to treat yourself to something cheerful, this Lemon Cake is bound to become your go-to recipe for moments that call for a little happiness.
Ingredients You’ll Need
One of my favorite things about this Lemon Cake is how a handful of everyday ingredients come together to create something truly special. Each item plays a vital role, from the butter that makes it rich to the fresh lemons that give it that unmistakable zing. Here’s what you’ll need and why:
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Baking powder: Gives the cake its lovely rise and lightness.
- Baking soda: Works alongside the baking powder to ensure a perfectly fluffy texture.
- Salt: Just a pinch heightens all the other flavors and keeps the sweetness in check.
- Unsalted butter (softened): Adds richness and helps create that classic, melt-in-your-mouth crumb.
- Granulated sugar: Sweetens the cake and helps with structure and moisture.
- Large eggs: Bind everything together and add richness and lift.
- Lemon zest: Packs a punch of fresh lemon aroma and flavor into the batter.
- Fresh lemon juice: Infuses the whole cake with bright, tangy citrus flavor—use freshly squeezed for the best taste!
- Vanilla extract: Balances the tartness and adds a subtle warmth.
- Buttermilk: Keeps the cake incredibly moist and tender while adding a gentle tang.
- Powdered sugar (for the glaze): Dissolves beautifully to make a silky, sweet-tart glaze.
- Fresh lemon juice (for the glaze): Gives the final touch of citrusy zing that soaks into each slice.
How to Make Lemon Cake
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F—this ensures your Lemon Cake bakes evenly from the get-go. Grease and flour your baking dish (either a 9×13-inch pan or two 8-inch round cake pans) so the cake releases effortlessly. While the oven heats, gather your ingredients and let the butter come to room temperature for the creamiest batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step not only blends the leaveners and seasonings evenly throughout the flour but also helps prevent lumps later. Set this aside—it’ll be ready when you need to combine everything.
Step 3: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3–4 minutes and is crucial for that classic Lemon Cake texture. You’re looking for a pale, airy mixture that will help the cake rise beautifully.
Step 4: Add Eggs and Citrus
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the lemon zest, fresh lemon juice, and vanilla extract. The aroma at this stage is incredible—this is where the Lemon Cake really starts to come to life!
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture, mixing each addition until just combined. This method keeps the batter tender and prevents overmixing, which can make the cake tough.
Step 6: Bake
Pour the batter into your prepared pan(s) and smooth the top. Transfer to the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely—patience pays off here, as glazing a warm cake can get a bit messy!
Step 7: Glaze and Finish
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze generously over the cooled cake, letting it drip down the sides for that irresistible, glossy finish. Allow the glaze to set before slicing and serving your Lemon Cake.
How to Serve Lemon Cake
Garnishes
A little garnish goes a long way with Lemon Cake. I love sprinkling extra lemon zest over the glaze for a burst of color and fragrance. Fresh berries, thin lemon slices, or a dusting of powdered sugar also make beautiful and tasty finishing touches.
Side Dishes
Lemon Cake pairs wonderfully with light, fresh accompaniments. Try serving it with a bowl of mixed berries, a dollop of whipped cream, or even a scoop of vanilla ice cream. These simple sides keep the focus on the cake’s bright citrus flavor while adding a touch of indulgence.
Creative Ways to Present
For an extra-special presentation, cut the Lemon Cake into small squares and stack them on a tiered stand for afternoon tea. Or, bake the batter as cupcakes for a fun, individual treat at parties. You can even layer the cake with lemon curd or whipped cream for an elegant trifle that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any Lemon Cake left (which is rare in my house!), simply cover it tightly and store at room temperature for up to two days. For longer freshness, pop it in the refrigerator, where it will stay moist and delicious for up to five days. Just make sure the cake is well covered to prevent it from drying out.
Freezing
Lemon Cake freezes beautifully, making it perfect for prepping ahead. Wrap individual slices or the whole unglazed cake tightly in plastic wrap and then in foil. Freeze for up to three months. To serve, thaw overnight in the refrigerator, then glaze just before enjoying for the best texture and flavor.
Reheating
If you prefer your Lemon Cake slightly warm, microwave individual slices for about 10–15 seconds. This gently revives the crumb and makes the glaze a little gooey again—so good! Avoid reheating the entire cake in the oven, as it can dry out more easily.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice will work in a pinch, nothing beats the vibrant flavor and fragrance of freshly squeezed lemons. It truly makes a difference in the taste and aroma of your Lemon Cake.
Can I make this recipe gluten-free?
Absolutely! Substitute a high-quality 1:1 gluten-free baking flour for the all-purpose flour. Check that your baking powder and baking soda are gluten-free, and you’ll have a delicious gluten-free Lemon Cake.
Can I add mix-ins like berries or chocolate chips?
Yes! Fold in up to ½ cup of blueberries or white chocolate chips just before baking for a fun twist. These additions pair beautifully with the tangy lemon flavor and add a little extra excitement to every bite.
How do I prevent my cake from sticking to the pan?
Generously grease and flour your baking pan, or line it with parchment paper for extra insurance. Letting the cake cool for 10 minutes before removing from the pan also helps it release cleanly.
Can I double the recipe for a larger crowd?
Definitely! This Lemon Cake recipe doubles easily. Use a larger baking pan or divide the batter between two pans, and keep an eye on the baking time—larger cakes may need a few extra minutes in the oven.
Final Thoughts
If you’re craving something cheerful and full of flavor, give this Lemon Cake a try. The bright citrus, tender crumb, and sweet glaze are guaranteed to win over anyone who takes a bite. Whether for a party or a cozy afternoon at home, this cake is sure to bring a little sunshine to your table!
Print
Lemon Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Cake is a moist and fluffy dessert bursting with fresh lemon flavor, enhanced by a tangy lemon glaze. Perfect for spring or any citrus lover’s craving, it’s a delightful treat that balances sweet and tart with a tender crumb.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 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 buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pans: 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This incorporation of air helps give the cake a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate each. Then mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse bright citrus flavor into the batter.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the flour mixture. Mix gently each time until just combined; avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely, preparing it for glazing.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and pourable.
- Glaze the Cake: Drizzle the lemon glaze over the cooled cake evenly. Allow the glaze to set before slicing and serving.
Notes
- For added flavor and texture, fold ½ cup of white chocolate chips or blueberries into the batter before baking.
- This cake can be made ahead of time. Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
