Name: Lemon Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 tsp vanilla extract; 1/4 cup milk

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Bright, cheerful, and irresistibly tender, this Lemon Cake is my sunshine-in-a-slice bake whenever I want to brighten up the dessert table. Bridging zesty citrus with buttery richness, it’s a cake that’s both timeless and refreshingly unique. Imagine the aroma of real lemon wafting through your kitchen as you mix and bake, then that first bite—soft, tangy, moist—makes you wonder why you ever reached for a boxed mix in the first place. If you’re looking for a simple treat that delights everyone, this Lemon Cake checks every box!

Ingredients You’ll Need

You don’t need a long or complicated shopping list to create an unforgettable Lemon Cake. Each ingredient is chosen for its role in taste, texture, or color—nothing unnecessary, just the essentials, working together for absolute deliciousness.

All-purpose flour: The backbone of the cake, giving it structure and a tender crumb.
Baking powder: Adds fluffy lift, ensuring your Lemon Cake rises nicely.
Baking soda: Reacts with the lemon juice for a bit of extra lightness and the perfect golden hue.
Salt: Just a pinch balances the sweetness and intensifies the citrus notes.
Unsalted butter (softened): Creamy richness that melds beautifully with the lemon and keeps the texture moist.
Granulated sugar: Sweetens and helps lock in moisture for a perfect crumb.
Eggs: For structure, richness, and that luscious, even rise.
Sour cream: The not-so-secret ingredient for extra moisture and just a hint of tanginess.
Fresh lemon juice: Freshly squeezed makes all the difference—this brings out that bold, true lemon flavor.
Lemon zest: Accessible, intense, and purely aromatic—this is what really wakes up your taste buds!
Vanilla extract: Softens the citrus and brings everyone together in harmony.
Milk: Makes the batter just pourable enough and adds tender moisture to every bite.

How to Make Lemon Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. This ensures even baking right from the start. Grease and flour an 8-inch round cake pan, or line it with parchment paper if you prefer a no-fuss release—there’s nothing worse than a perfect Lemon Cake sticking to the pan!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only spreads the leaveners evenly but also helps avoid lumps. The dry mixture will soon partner up beautifully with the rest of our flavors.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until the mix is light, fluffy, and pale—about 2 to 3 minutes. This step is vital for a delicate cake texture, as it whips air into the batter for lift.

Step 4: Add Eggs and Flavors

Add the eggs one at a time, beating well after each addition. Now, blend in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. The kitchen will start to smell heavenly as those citrus oils combine with the sweet, creamy base.

Step 5: Combine and Alternate

Gradually add your dry flour mixture to the wet ingredients, alternating with milk. I like to start and finish with the flour mixture and mix just until combined—this keeps the Lemon Cake tender, not tough.

Step 6: Bake to Perfection

Pour your beautiful batter into the prepared pan and smooth out the top. Bake for 30 to 35 minutes, or until the top springs back lightly and a toothpick inserted in the center comes out clean. Resist peeking too early; consistent heat is key to a perfectly risen cake!

Step 7: Cool and Finish

Let your Lemon Cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to finish cooling completely. This rest helps the flavors settle and the texture firm up just right for slicing.

How to Serve Lemon Cake

Garnishes

Dress up your Lemon Cake with a light drizzle of lemon glaze, a swipe of cream cheese frosting, or a sprinkling of extra lemon zest. For a touch of elegance, add thin lemon slices or a handful of edible flowers—these little flourishes make your cake pop visually and flavor-wise.

Side Dishes

Pair this sunny cake with fresh berries, tangy Greek yogurt, or even a scoop of vanilla bean ice cream. Each side adds new layers to every bite, letting the zesty cake take center stage while the sides complement its brightness.

Creative Ways to Present

Try turning Lemon Cake into delightful mini layer cakes, cupcake-style snacks, or even cake pops for festive gatherings. You can split the cake for a filled version, layer with soft whipped cream, or serve it trifle-style with fresh fruit for a fun, crowd-pleasing dessert.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Cake moist and flavorful, store slices in an airtight container at room temperature for up to two days, or in the fridge for up to five days. Let refrigerated cake come to room temp before serving to enjoy the best texture and flavor.

Freezing

This cake freezes beautifully. Cool it completely, wrap tightly in plastic wrap and foil, and freeze for up to three months. When you’re ready for a slice of sunshine, thaw it at room temperature and enjoy—still moist, still zingy!

Reheating

If you like your Lemon Cake just a touch warm, zap a slice in the microwave for about 10-15 seconds. It revives the softness and brings out the buttery-citrus aroma. For larger portions, a few minutes in a low oven (around 300°F) works well.

FAQs

Can I make this Lemon Cake gluten-free?

Absolutely! Swap in a quality 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder and baking soda are labeled gluten-free, and proceed as directed—the result is just as moist and bright.

Is it possible to use bottled lemon juice?

Fresh lemon juice truly makes the difference here, both in taste and aroma. Bottled juice lacks those lively citrus oils that make Lemon Cake shine, but in a pinch, you can use it—just add a touch more zest for flavor.

Can I double this recipe for a two-layer cake?

Yes! Double all the ingredients and divide the batter evenly between two 8-inch round pans. Bake as directed, checking for doneness a few minutes early. Layer with frosting or a tart lemon curd for a show-stopping Lemon Cake centerpiece.

What kind of frosting works best?

Lemon Cake pairs beautifully with a simple lemon glaze, classic cream cheese frosting, or even a whipped mascarpone topping. If you want extra zing, try adding some lemon zest right into your glaze or frosting for added brightness.

How do I prevent my cake from sticking to the pan?

Be sure to thoroughly grease and flour your pan, or line the bottom with parchment paper after greasing the sides. Letting the cake cool for 10 minutes in the pan before unmolding also helps release the sides cleanly.

Final Thoughts

This Lemon Cake has been a go-to favorite in my kitchen for good reason—it’s easy, bright, and always gets a heap of compliments. I can’t wait for you to try it and share the pure joy of homemade citrus cake with your loved ones. Whether for a special occasion or an afternoon treat, this is one recipe that never disappoints!

Lemon Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This delightful Lemon Cake recipe is the perfect balance of tangy and sweet, with a moist and tender crumb. It’s a simple yet impressive dessert that’s sure to brighten any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
1/4 cup milk

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine wet ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla.
Blend dry and wet mixtures: Gradually add dry ingredients to wet, alternating with milk, and mix until just combined.
Bake: Pour batter into the pan, smooth the top, and bake for 30-35 minutes until a toothpick comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.