If you’re searching for the ultimate citrus treat that’s both irresistibly soft and bursting with fresh flavor, here it is: Lemon Cake. This sunny dessert is pure joy in every bite, featuring a delicate crumb, tangy-sweet glaze, and that unmistakable brightness only real lemons can give. Whether it’s served for birthdays, afternoon tea, or simply to brighten up an ordinary day, this Lemon Cake promises to be a crowd favorite and your new go-to way to celebrate all things lemon.
Ingredients You’ll Need
This Lemon Cake keeps things classic with easy-to-find ingredients, each playing a starring role in the cake’s luscious texture and zingy flavor. No fancy techniques, just the essentials working their magic for that perfect homemade taste.
- Butter: Unsalted and softened to room temperature, butter creates a tender, rich crumb you’ll love.
- Granulated Sugar: The foundation for sweetness and structure — don’t skimp here, it balances out the citrus tang!
- Eggs: Four large beauties, one at a time, giving the Lemon Cake lift and velvety texture.
- Lemon Zest: The secret flavor bomb for bright, aromatic lemon notes throughout every bite.
- Fresh Lemon Juice: Adds an intense, authentic zing that bottled juice just can’t compete with.
- Vanilla Extract: Layers in warmth and depth, making all the other flavors sing in harmony.
- All-Purpose Flour: The base that holds everything together — measure it right for the fluffiest result.
- Baking Powder: For that lovely, even rise and a pillow-soft cake texture.
- Salt: A pinch is just enough to amplify all the gorgeous lemony notes.
- Whole Milk: Keeps the crumb moist and luscious, never dry or dense.
- Powdered Sugar (for glaze): Melts into the glaze for a glossy finish and delightful sweetness.
- Extra Lemon Juice (for glaze): Pulls double duty, adding that fresh tartness right on top.
How to Make Lemon Cake
Step 1: Prepare the Baking Pan and Preheat
Start by preheating your oven to 350°F (175°C). While it heats, grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. This step ensures your Lemon Cake will release easily and bakes up golden with perfect edges.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. This process traps air, giving your Lemon Cake its signature tender crumb.
Step 3: Add Eggs, Zest, Juice, and Vanilla
Add the eggs one at a time, mixing well after each addition, then beat in the lemon zest, fresh lemon juice, and vanilla extract. Watch as the batter turns golden and aromatic — this is when you’ll really catch those fresh lemony notes.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Taking this extra step ensures even distribution of the leavening and salt so every bite of the Lemon Cake is perfectly seasoned.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, and always begin and end with the dry mix. Stir gently and only until just combined. This keeps your Lemon Cake light, never tough or dense.
Step 6: Bake
Pour the luscious batter into your prepared pan, smoothing the top. Pop it into the oven and bake for 30–35 minutes (or until a toothpick inserted in the center comes out clean). Let the cake cool in the pan for about 10 minutes; then, invert onto a wire rack to cool completely.
Step 7: Make the Lemon Glaze
Whisk together the powdered sugar and lemon juice (2 to 3 tablespoons — add more juice for a thinner glaze). Once your Lemon Cake is cool, drizzle that shimmering glaze all over for a sweet-tart finish that crackles under your fork.
How to Serve Lemon Cake
Garnishes
Dress up your Lemon Cake with a shower of extra lemon zest, thin lemon slices, or a handful of edible flowers for a vibrant, inviting table centerpiece. Those tart, bright accents highlight the fresh citrus flavor and make every slice look irresistible.
Side Dishes
Pairing Lemon Cake with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a medley of juicy berries takes things to another level. The creamy and fruity notes play so well with that lemony brightness — nobody will stop at just one slice.
Creative Ways to Present
For a charming twist, cut the cake into cubes and layer it with lemon curd and berries in glass jars for instant mini trifles. Or frost the rounds with a tangy lemon buttercream and stack for a dreamy layered Lemon Cake — perfect for special occasions and wow-worthy gatherings.
Make Ahead and Storage
Storing Leftovers
Lemon Cake stays soft and moist when stored covered at room temperature for two to three days. If you prefer, pop leftovers in the refrigerator for up to five days. Just be sure to wrap the cake well or keep it in an airtight container to lock in all that lemony freshness.
Freezing
You can freeze Lemon Cake (without the glaze) for up to three months! Wrap slices or the whole cake tightly in plastic wrap, then in foil to prevent freezer burn. Thaw overnight in the fridge and glaze before serving for the ultimate fresh taste.
Reheating
Bring refrigerated or thawed Lemon Cake back to room temperature before serving for the best texture and flavor. If you prefer it slightly warm, ten seconds in the microwave does the trick — just don’t overdo it, as the glaze can melt and disappear!
FAQs
Can I make Lemon Cake in advance?
Absolutely! Bake the Lemon Cake a day ahead and keep it covered at room temperature or in the fridge; just add the glaze right before serving for the freshest look and flavor.
Can I substitute bottled lemon juice?
You technically can, but for that wow-worthy Lemon Cake flavor, fresh lemon juice is highly recommended. The difference in taste and brightness is noticeable in every bite!
Can I use this recipe for cupcakes?
Yes! Divide the batter among muffin tins (about two-thirds full) and bake for 18–20 minutes. You’ll end up with delightfully fluffy Lemon Cake cupcakes perfect for parties or on-the-go treats.
Is the Lemon Cake glaze absolutely necessary?
Not at all — the cake stands strong on its own. But the glaze adds a punchy, sweet-tart finish that makes the classic Lemon Cake truly unforgettable. Double the glaze if you’re a real lemon lover!
How do I adjust for high altitude baking?
If you’re baking Lemon Cake at high altitudes, decrease the baking powder by about 1/4 teaspoon, increase the flour by a tablespoon, and keep a close eye on baking time. Your cake will rise beautifully and retain its dreamy texture.
Final Thoughts
If you’re ready for a taste of pure sunshine, it’s time to bake this Lemon Cake. Its light, zesty crumb and luscious glaze capture everything delightful about homemade baking. Bring a little happiness to your dessert table and let this Lemon Cake become a beloved tradition in your own kitchen!
Print
Lemon Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Lemon Cake recipe is bursting with fresh citrus flavor and topped with a zesty lemon glaze. Perfect for any occasion, this moist and tender cake is a true crowd-pleaser.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Lemon Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a baking pan.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and flavorings: Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, alternating with milk.
- Bake: Pour batter into pan(s) and bake for 30–35 minutes until a toothpick comes out clean.
- Cool and glaze: Let the cake cool, then drizzle with lemon glaze.
Notes
- For a layered cake, double the glaze or use lemon buttercream.
- This cake can also be baked in a Bundt pan; adjust baking time accordingly.
- Store leftovers covered at room temperature for 2–3 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
