If you’re in the mood for a sunny, sweet pick-me-up that’s as lovely to look at as it is to eat, this Lemon Cake is the ultimate treat. With the perfect balance of tangy citrus and tender, buttery crumb, it’s that kind of dessert you’ll keep coming back to—bright enough to cheer up any dreary day and elegant enough for celebrations. Whether you’re baking for a family gathering or just satisfying a craving, you’ll love every bite of this Lemon Cake, from its zesty flavor to the luscious glaze finish.
Ingredients You’ll Need
What makes this Lemon Cake truly special is its simple, fresh lineup of ingredients. Each item brings its own magic—some add richness, others zing, and together, they create something memorable and utterly irresistible.
- All-purpose flour: The sturdy base for a perfect, fluffy crumb every time.
- Baking powder: Ensures your cake rises beautifully—you want those tender layers!
- Salt: Enhances the flavors and balances out the sweetness for a well-rounded bite.
- Granulated sugar: Sweetens the cake and helps keep it moist and soft.
- Lemon zest: Infuses an intense lemon aroma you just can’t fake—freshly grated makes all the difference.
- Unsalted butter: Adds richness and depth with that classic buttery flavor.
- Vegetable oil: Keeps the cake extra tender and prevents it from drying out.
- Large eggs: Bind everything together and add structure for that perfect slice.
- Vanilla extract: Brings warmth and rounds out the citrus notes beautifully.
- Almond extract (optional): A swoon-worthy background note—just a splash takes things up a notch.
- Whole milk: Makes the cake moist and ensures a soft, melt-in-your-mouth texture.
- Fresh lemon juice: Adds a vibrant, tart kick you’ll notice in every bite (and in the glaze!).
- Powdered sugar: For a silky, sweet finish in the drizzle-worthy glaze.
- Fresh lemon juice (for glaze): Doubles down on that zingy citrus finale.
How to Make Lemon Cake
Step 1: Prep Your Pans and Tools
Start by preheating your oven to 350°F (175°C), so it’s hot and ready for your batter. Grease and flour two 8-inch round cake pans, making sure every nook is covered to prevent sticking. For ultimate peace of mind, line the bottoms with parchment paper—your Lemon Cake layers will slide out perfectly every time.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, baking powder, and salt. This not only ensures everything is evenly distributed but also helps break up any lumps, giving your cake a consistent, even texture from edge to edge.
Step 3: Work the Sugar and Lemon Zest
Here comes the magic! Combine the granulated sugar and lemon zest in a large bowl. Use your fingers to rub them together—this releases all those precious oils from the zest and infuses the sugar with a fragrant, lemony aroma that really sets this Lemon Cake apart.
Step 4: Cream Fats and Add Eggs
Beat the softened butter and vegetable oil into your lemon-sugar mixture until light and fluffy. Add the eggs one at a time, mixing well after each addition—this step builds a creamy, stable base for your batter. Stir in the vanilla and, if you’d like, a splash of almond extract for an extra-special touch.
Step 5: Alternate Dry and Wet Ingredients
Whisk together the milk and fresh lemon juice in a small bowl. Add the dry ingredients to your wet base in three parts, alternating with the milk mixture. Start and finish with the flour mixture, and mix just until everything is incorporated—overmixing can make the cake tough, so stop as soon as you see no more pockets of dry flour.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely incredible as the Lemon Cake bakes! Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Patience pays off here—don’t rush it.
Step 7: Make and Apply the Lemon Glaze
Once your cakes have cooled, whisk together the powdered sugar and fresh lemon juice to create a smooth, pourable glaze. Drizzle it generously over the tops of your cake layers. The glaze sets into a tangy-sweet crown that takes this Lemon Cake over the top.
How to Serve Lemon Cake
Garnishes
Dress up your Lemon Cake with a sprinkle of extra lemon zest, candied lemon slices, or a dusting of powdered sugar. For a pop of color, a few fresh berries—think raspberries or blueberries—not only look stunning but complement the zesty flavors.
Side Dishes
This Lemon Cake pairs beautifully with freshly whipped cream or a scoop of vanilla ice cream. If you want something a little fancier, serve each slice alongside macerated strawberries or a dollop of lemon curd for the ultimate citrus celebration.
Creative Ways to Present
Think beyond the basic slice! Try stacking and filling your Lemon Cake with lemon buttercream or swirling the glaze for a marbled effect. Mini-cakes or cupcakes make adorable party treats, or go rustic by serving slabs of cake with a drizzle of glaze and a sprig of mint.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Cake covered at room temperature for up to 3 days. Simply wrap the cake tightly or keep it under a cake dome to maintain its moisture and freshness.
Freezing
You can definitely freeze Lemon Cake! Wrap the unfrosted layers individually in plastic wrap and then foil. Store them in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before glazing or serving.
Reheating
If you love your Lemon Cake slightly warm, heat individual slices in the microwave for 10 to 15 seconds. This brings back that fresh-baked softness and gives the glaze an inviting, gooey texture.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is definitely preferred! Bottled lemon juice tends to be less vibrant and can have a slightly bitter taste. For the freshest, brightest flavor in your Lemon Cake, squeeze those lemons yourself.
How do I know when my Lemon Cake is done baking?
The best way to check is to insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it’s ready. The cake should also spring back lightly to the touch.
Can I make this recipe in a loaf pan or as cupcakes?
Absolutely! Pour the batter into a greased loaf pan (baking time will increase to about 45-50 minutes) or scoop it into lined cupcake tins, filling each about two-thirds full. Watch the bake time—cupcakes usually need 16-20 minutes.
What’s the secret to getting a strong lemon flavor?
Don’t skip rubbing the zest with the sugar and make sure to use freshly squeezed lemon juice. For even more punch, add a layer of lemon curd or lemon buttercream between the layers!
Can I make this Lemon Cake gluten-free?
Yes, just swap the all-purpose flour for a high-quality gluten-free 1-to-1 baking blend. Cup-for-cup substitutions work well, but always check your blend’s baking instructions for perfect results.
Final Thoughts
Now you’re armed with everything you need to bake a truly unforgettable Lemon Cake. There’s something magical about that real citrus burst paired with a tender, buttery crumb—go ahead and treat yourself or someone you love. Once you try it, this recipe might just become your new favorite go-to!
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Lemon Cake Recipe
- Total Time: 1 hour (including cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the bright and zesty flavors of this delightful Lemon Cake. A tender and moist cake with a lovely lemony kick, perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole milk, room temperature
- 1/4 cup fresh lemon juice
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
- Prepare Wet Ingredients: Mix granulated sugar and lemon zest, then beat in butter and oil. Add eggs one at a time, then mix in extracts.
- Combine: Mix milk and lemon juice. Alternate adding dry ingredients and milk mixture to the wet ingredients.
- Bake: Divide batter, bake for 25-30 minutes, and cool on a rack.
- Make Glaze: Whisk powdered sugar and lemon juice, then drizzle over cakes.
Notes
- Enhance with lemon buttercream or lemon curd for extra flavor.
- Store covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
