Lemon Cake Recipe
If you’re searching for a dessert that shouts sunshine, look no further than Lemon Cake. This beloved classic truly brightens up any table with its soft, tender crumb and generous kick of citrus flavor. It’s the ultimate treat for lemon lovers and always brings smiles, whether you’re baking for a birthday, brunch, or just because the craving strikes. A simple glaze adds just the right touch of tangy sweetness, making every bite refreshingly irresistible.
Ingredients You’ll Need
There’s beauty in simplicity—each ingredient in this Lemon Cake recipe has a starring role, from the zingy lemons to the rich creamy butter. As you prep, you’ll appreciate how these pantry staples join forces to create magic: tender texture, vibrant color, and unmistakable lemony brightness.
- Unsalted butter (1 cup, softened): Choose high-quality butter for the richest flavor and velvety crumb.
- Granulated sugar (1 3/4 cups): Provides sweetness and helps with the cake’s moist, tender structure.
- Large eggs (4, room temperature): Room-temperature eggs bind everything together and keep the cake delicate.
- Lemon zest (1 tablespoon): Fresh zest is where the citrus aroma truly shines—use a zester for best results.
- Fresh lemon juice (1/4 cup): Squeezed from real lemons, it’s the secret to that zippy, punchy flavor.
- Vanilla extract (1 teaspoon): Adds warm undertones and a bakery-style finish.
- All-purpose flour (2 1/2 cups): The foundation of the cake—measure carefully for a light texture.
- Baking powder (2 1/2 teaspoons): Ensures a perfect, even rise.
- Salt (1/2 teaspoon): Balances flavors and makes the lemons pop.
- Whole milk (1 cup, room temperature): Keeps the cake moist and tender; room temp blends better into the batter.
- Powdered sugar (1 cup, for glaze): Creates that dreamy, sweet glaze to finish.
- Fresh lemon juice (2–3 tablespoons, for glaze): Balances the sweetness of the glaze with bright acidity.
How to Make Lemon Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F. Prepare two 8-inch round pans or one 9×13-inch pan with a good coating of butter or baking spray, followed by a dusting of flour. This will help your Lemon Cake release perfectly after baking and prevents any heartbreak over stuck edges.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale, fluffy, and almost cloud-like—about 3 minutes with an electric mixer. This step is the key to a tender cake, as it adds tiny air pockets that expand during baking, ensuring every bite is light yet moist.
Step 3: Add Eggs and Flavorings
Crack your room-temperature eggs in, one at a time, mixing just until each is incorporated. Then stir in the fragrant lemon zest, fresh lemon juice, and vanilla extract. You’ll probably notice the batter starts to smell absolutely heavenly—that’s when you know it’s going to be a beautiful Lemon Cake!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening agents, so your cake rises evenly and has a wonderfully consistent texture.
Step 5: Mix Batter
Add the dry ingredients to your wet mixture in three parts, alternating with the whole milk. Begin and end with the flour mixture, and mix just until you don’t see any more flour streaks. This gentle approach guarantees a soft crumb and avoids over-mixing, which can make cakes tough.
Step 6: Bake
Pour the shiny batter evenly into the prepared pans and smooth out the tops with a spatula. Place them in the oven and bake for 30–35 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will fill with the tantalizing aroma of fresh Lemon Cake—resist the urge to sneak a slice just yet!
Step 7: Cool and Glaze
Let the cakes cool in their pans for 10 minutes, then carefully transfer to wire racks to cool completely. For the simple glaze, whisk together powdered sugar and lemon juice until smooth and pourable, then drizzle it generously over the cooled Lemon Cake. Watch it cascade over the sides for a tempting, tangy finish.
How to Serve Lemon Cake
Garnishes
Lemon Cake is gorgeous all on its own, but don’t be afraid to dress it up a little! A light dusting of extra powdered sugar, ribbons of lemon zest, or even a shower of edible flowers can make the cake look as cheery as it tastes. Adding a few fresh berries on the side pumps up the color and keeps things lively.
Side Dishes
This cake loves company! Try serving with a bowl of fluffy whipped cream, a scoop of vanilla ice cream, or a dollop of lemon curd for an extra-bright lemon experience. For a brunch spread, offer some juicy fruit salad or a crisp glass of sparkling water with lemon slices to complement every forkful.
Creative Ways to Present
Get festive with your Lemon Cake presentation by stacking the rounds for a multi-layered centerpiece or cutting the sheet cake into fun shapes with cookie cutters for parties and showers. For picnics, pack slices in parchment paper for easy, mess-free serving—no need for plates or forks!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Lemon Cake (lucky you!), simply cover it with plastic wrap or pop it in an airtight container. Store at room temperature for up to two days, or in the fridge up to five. The flavors often develop even more by the next day, so a sneaky midnight slice is highly encouraged.
Freezing
To keep Lemon Cake fresh for longer, freeze individual slices wrapped tightly in plastic and then foil. You can also freeze the whole unglazed cake layer, double-wrapped, for up to three months. When ready to enjoy, thaw at room temperature, and glaze after defrosting for best results.
Reheating
If you love the idea of warm Lemon Cake, just pop a slice into the microwave for about 10–15 seconds. This revives its soft texture beautifully, and the fragrance of warm lemon will feel like a gentle hug. For larger quantities, wrap with foil and reheat in a low oven until just heated through.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh is always best for Lemon Cake, as bottled juice just doesn’t deliver the same vibrant flavor or delicate aroma. If you’re in a pinch, you can substitute, but your cake will lack that true fresh citrus punch.
Can I use a different type Dessert
Yes, whole milk makes for the richest, moistest crumb, but you can swap in 2 percent or even a non-dairy milk like almond or oat milk if needed. Just note that very low-fat substitutes might yield a slightly drier texture.
How do I keep my Lemon Cake from sticking to the pan?
Butter and flour your pans thoroughly, or use parchment rounds at the bottom for extra insurance. Letting the cake cool for about 10 minutes before turning it out makes all the difference for easy release.
Is it possible to make this recipe into cupcakes?
Absolutely! Simply divide the batter evenly among lined muffin tins, fill about two-thirds of the way, and bake for 18–22 minutes. You’ll get cheerful, lemon-scented cupcakes that are perfect for sharing.
What’s the best way to make it extra lemony?
Intensify the lemon flavor by brushing the warm cake layers with a quick homemade lemon syrup. Just simmer equal parts lemon juice and sugar until dissolved, brush on, and let it soak in before glazing.
Final Thoughts
If you’re ready to bring a burst of sunshine to your baking repertoire, this Lemon Cake will never disappoint. Each bite is full of bright citrus, soft crumb, and enough sweetness to keep everyone coming back for seconds. Grab some lemons, gather your friends, and let this cake be the highlight of your next gathering—because homemade Lemon Cake has a way of making every moment sweeter.
Print
Lemon Cake Recipe
- Total Time: 55 minutes (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This delectable Lemon Cake is a citrus lover’s dream. With a moist and tender crumb, infused with fresh lemon flavor and topped with a zesty glaze, it’s the perfect dessert for any occasion.
Ingredients
For the cake:
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature)
For the lemon glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or a 9×13-inch pan.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Pour batter evenly into prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
- For an extra lemony punch, brush the warm cake layers with lemon syrup (equal parts sugar and lemon juice heated until dissolved).
- Pairs beautifully with whipped cream or lemon cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
