This Lemon Cake is the embodiment of sunny flavor in every slice. Imagine a perfectly tender crumb, infused with bright lemon zest and crowned with a tangy glaze that makes your taste buds sing. Whether you’re baking for a celebration or simply to treat yourself on a quiet afternoon, this classic recipe brings a comforting, bakery-fresh aroma to your kitchen and transforms even the simplest gathering into something special. It’s a true crowd-pleaser that wears its citrusy charm with pride—the kind of cake you share and find that people inevitably come back for seconds. If you love easy bakes with big flavor, this Lemon Cake is one recipe you’ll want to keep forever!

Ingredients You’ll Need

Lemon Cake uses just a handful of pantry basics plus a few fresh, flavorful touches to create something extraordinary. Each ingredient plays its part, from adding moisture and richness to packing in the unmistakable lemony zing.

Unsalted butter (1 cup, softened): Gives a rich, tender crumb and deep flavor, so make sure it’s at room temperature for easy mixing.
Granulated sugar (1½ cups): Sweetens the batter just right and helps cream with butter for that fluffy texture.
Large eggs (4): The eggs bring structure and moisture, making the cake sturdy yet pillowy.
Lemon zest (2 tablespoons): Infuses the cake with fragrant, fresh lemon flavor—zest directly over the bowl for maximum oil.
Fresh lemon juice (¼ cup for cake, 2–3 tbsp for glaze): Adds tartness and brightness that make this Lemon Cake stand out.
All-purpose flour (2½ cups): Forms the cake’s foundation—sift for best results and a delicate crumb.
Baking powder (2½ teaspoons): Gives your cake lovely height and a light texture.
Salt (½ teaspoon): Just enough to round out flavors and keep the sweetness in check.
Whole milk (1 cup): Keeps the loaf extra moist and ensures a rich taste.
Vanilla extract (1 teaspoon): Adds cozy flavor depth that complements the citrus notes.
Powdered sugar (1 cup, for glaze): Blends with lemon juice for a silky, sweet-tart finish drizzled on top.

How to Make Lemon Cake

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is. Grease and flour a 9×5-inch loaf pan or simply line it with parchment paper for easy removal later. This step ensures your Lemon Cake comes out beautifully intact every time.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together softened unsalted butter and granulated sugar for about three minutes. You want the mixture to turn light and fluffy, which means plenty of air is being incorporated—essential for a soft, tender slice of Lemon Cake.

Step 3: Add the Eggs and Lemon

Crack the eggs in, one at a time, beating well after each addition. Stir in the vibrant lemon zest and fresh lemon juice; this is when the kitchen starts to smell absolutely amazing and the base for that signature Lemon Cake flavor takes shape.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, and salt. This helps ensure even leavening and a fine crumb. You’ll have everything ready to fold smoothly into the wet mixture in the next step.

Step 5: Combine Wet and Dry Mixtures

Add the dry ingredients to the wet in three additions, alternating with the milk and beginning and ending with the flour. This gradual process makes your Lemon Cake beautifully uniform and prevents over-mixing, so you’ll get that perfect, melt-in-your-mouth texture.

Step 6: Add Vanilla and Bake

Stir in the vanilla extract, then pour the lush, creamy batter into your prepared pan and smooth the top. Bake for 50–60 minutes until the top is golden and a toothpick poked into the center emerges clean. Don’t peek too early! Let it cool in the pan for 10 minutes before turning out onto a wire rack.

Step 7: Glaze the Lemon Cake

While the cake is still a little warm, whisk powdered sugar with fresh lemon juice to make a thick yet pourable glaze. Drizzle generously over the loaf, letting it trickle down the sides. The glaze infuses the cake with even more citrusy brightness, completing every bite.

How to Serve Lemon Cake

Garnishes

You can dress up your Lemon Cake with the simplest of touches: a scatter of thin lemon slices on top, a sprinkle of fresh zest for extra aroma, or even a few edible flowers for a springtime vibe. For special occasions, a dollop of softly whipped cream turns it into a real treat, though the glossy glaze is already a statement on its own!

Side Dishes

This cake is wonderful solo, but it’s even better alongside a cup of herbal tea or a cold glass of milk. If you fancy something fancier, try thick Greek yogurt with honey on the side, fresh strawberries, or even a scoop of vanilla ice cream for those warm-weather days.

Creative Ways to Present

Slice the Lemon Cake into thick, generous cuts to spotlight its golden crumb, or dice it into cubes for a stunning trifle layered with berries and cream. For brunches, try serving the cake as mini squares on a platter with cocktail forks—it makes for a delightful, citrusy finger food. No matter how you present it, that sunshiny flavor always shines through.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Lemon Cake tightly in plastic wrap or pop it in an airtight container. It keeps beautifully on the counter for up to three days—actually, the lemon flavor deepens by day two, making every slice extra fragrant and moist.

Freezing

If you want to prep ahead, Lemon Cake freezes exceptionally well. Cool it completely, skip the glaze, and wrap individual slices or the whole loaf in two layers of plastic wrap plus a layer of foil. Stash it in the freezer for up to two months. When ready, defrost at room temperature and drizzle with fresh glaze for that just-baked finish.

Reheating

To refresh a slice, just microwave for 10-15 seconds or warm gently in a low oven. This brings back the soft crumb and reactivates the lovely lemon aroma. If you glazed after freezing, a quick warm-up makes the drizzle ultra glossy again!

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled juice will work in a pinch, fresh lemon juice truly makes your Lemon Cake sparkle. The taste is noticeably brighter and more vibrant when you squeeze those lemons yourself.

Why did my Lemon Cake sink in the middle?

Sinking is often caused by underbaking or opening the oven door too soon. Make sure to check doneness with a toothpick and let the cake bake undisturbed for best results.

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for a good-quality gluten-free blend (make sure it contains xanthan gum or add a bit yourself), and your Lemon Cake will still be deliciously moist and flavorful.

How can I make the cake extra lemony?

For big lemon lovers, brush the freshly baked loaf with a little extra lemon juice before glazing, or double the zest for more fragrant impact. Every bite will be bursting with citrus goodness.

Can I use this recipe for cupcakes or a round cake?

Definitely! You can pour the batter into cupcake tins (fill them 2/3 full and bake for about 20-25 minutes) or into two 8-inch round pans (bake for 25-30 minutes). Just watch your baking times and enjoy Lemon Cake in any form you like.

Final Thoughts

If you’re craving something sweet and utterly refreshing, this Lemon Cake never fails to brighten the table and your mood. It’s easy enough for weekday baking, yet elegant enough to share with friends at any gathering. Let it be your go-to recipe for every lemony occasion—you won’t be disappointed!

Lemon Cake Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Lemon Cake recipe is a delightful citrus dessert that is perfect for any occasion. The cake is moist, tangy, and topped with a sweet lemon glaze that adds an extra burst of flavor.

Ingredients

Scale

Main Cake:

1 cup unsalted butter (softened)
1 1/2 cups granulated sugar
4 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
Combine dry and wet ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the flour. Stir in the vanilla extract.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Make the glaze: While the cake is still warm, whisk together the powdered sugar and lemon juice for the glaze. Drizzle over the cake and allow it to set before slicing.

Notes

For extra lemon flavor, brush the warm cake with additional lemon juice before glazing.
This cake stays moist for several days and tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American