Lemon cake has a way of brightening even the cloudiest of days. There’s something about that zesty flavor that invokes a sense of joy, whether it’s served at a sunny outdoor gathering or as a comforting treat during a cozy afternoon at home. This particular recipe for a lemon cake is not just any ordinary cake — it’s the kind that makes you feel like you’re indulging in something truly special. With its tender crumb, vibrant lemon flavor, and delightful glaze, this cake is perfect for birthdays, family brunches, or simply a treat for yourself after a long day.

Why make this recipe

There are countless reasons to whip up this lemon cake, but let’s focus on a few standout points. First of all, it’s incredibly quick to make and comes together with simple ingredients you likely already have in your pantry. This cake strikes a delightful balance between sweet and tangy, making it universally loved by kids and adults alike. Serve it at a celebration, or enjoy a slice with afternoon tea; it’s versatile enough for any occasion.

"This lemon cake is sheer perfection! It’s incredibly moist and bursts with fresh lemon flavor. I can’t believe how easy it was to make, and it was gone within minutes at our family gathering!" — A Happy Baker

Step-by-step overview

Creating this lemon cake is a straightforward process that doesn’t require any specialized skills. Just a few mixing steps and some straightforward baking are all it takes to enjoy this delightful treat. Here’s how it all comes together:

Preheat the oven and prep your loaf pan.
Mix the dry ingredients in one bowl while creaming the butter and sugar in another.
Combine the wet and dry ingredients, then bake!
To elevate the flavor, make a citrus syrup while the cake cools and glaze it once it’s ready.

What you’ll need

Here’s your ingredient list to create this lemon cake:

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs (room temperature)
1 tsp pure vanilla extract
1 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
½ cup (120ml) buttermilk
¼ cup fresh lemon juice (for the syrup)
3 tbsp powdered sugar
1 cup powdered sugar, sifted (for the glaze)
1 ½ tbsp fresh lemon juice (for the glaze)
1 tbsp milk (any kind)

Feel free to substitute buttermilk with regular milk mixed with a teaspoon of vinegar if needed. This recipe is quite forgiving!

Directions to follow

Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake later.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3 minutes.
Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla extract, lemon zest, and fresh lemon juice until combined.
Alternate Wet and Dry: Gradually add the flour mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined—overmixing can lead to a dense cake.
Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. If it starts to brown too quickly, loosely cover it with foil halfway through baking.
Make Syrup: While the cake bakes, whisk together ¼ cup of fresh lemon juice and 3 tablespoons of powdered sugar in a small bowl until smooth.
Soak the Cake: Once baked, let the cake cool in the pan for about 10 minutes. Poke holes in the top using a skewer and brush the warm syrup all over the cake for extra moisture. Allow it to cool completely.
Glaze It Up: For the glaze, mix the sifted powdered sugar, lemon juice, and milk until smooth. Drizzle this over the cooled cake, allowing it to set.

Best ways to enjoy it

This lemon cake is perfect on its own, but there are plenty of ways to elevate your experience further! Serve it with a dollop of whipped cream or a scoop of fresh lemon sorbet for a refreshing twist. Pairing it with fresh berries like strawberries or blueberries will complement the citrus flavor beautifully.

Storage and reheating tips

This cake can be kept at room temperature for 2-3 days if stored in an airtight container. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the fridge for up to a week. You can also freeze slices for up to three months. Just make sure to wrap them well to avoid freezer burn.

Helpful cooking tips

Use fresh lemon juice and zest for the best flavor. Bottled lemon juice just can’t match the brightness of fresh.
Ensure your butter is softened to room temperature for easier mixing and a lighter crumb.
Avoid overmixing the batter once you combine wet and dry ingredients; this will help maintain the cake’s tenderness.

Creative twists

If you want to experiment, consider these variations:

Add poppy seeds for a delightful crunch.
Incorporate a blueberry swirl to infuse a juicy twist.
Try a lemon-lavender combo for a unique floral note.

Common questions

What’s the prep time for this cake?
The total prep time is about 20 minutes, and baking takes 50-60 minutes.
Can I use a different size pan?
Yes, you can use a round cake pan, but keep an eye on the baking time as it may vary.
How can I reduce the sweetness?
You can slightly cut down on the granulated sugar or reduce the powdered sugar in the glaze if desired.

This lemon cake to die for is bound to become a favorite in your household. Enjoy making it and sharing it with loved ones!

Lemon Cake

A delightful lemon cake with a tender crumb, vibrant lemon flavor, and a delicious glaze, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

For the cake

1.5 cups 1 ½ cups (190g) all-purpose flour
1.5 teaspoons 1 ½ tsp baking powder
0.5 teaspoon ½ tsp salt
0.5 cup ½ cup (115g) unsalted butter, softened
1 cup 1 cup (200g) granulated sugar
2 large 2 large eggs (room temperature)
1 teaspoon 1 tsp pure vanilla extract
1 tablespoon 1 tbsp lemon zest (from about 2 lemons)
2 tablespoons 2 tbsp fresh lemon juice
0.5 cup ½ cup (120ml) buttermilk Can substitute with regular milk mixed with a teaspoon of vinegar.

For the syrup

0.25 cup ¼ cup fresh lemon juice
3 tablespoons 3 tbsp powdered sugar

For the glaze

1 cup 1 cup powdered sugar, sifted
1.5 tablespoons 1 ½ tbsp fresh lemon juice
1 tablespoon 1 tbsp milk (any kind)

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 minutes.
Add eggs, one at a time, ensuring each is fully incorporated before the next. Mix in vanilla extract, lemon zest, and lemon juice.
Gradually add the flour mixture in three parts, alternating with the buttermilk. Mix until just combined.

Baking

Pour the batter into the prepared loaf pan and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
If it starts to brown too quickly, loosely cover it with foil halfway through baking.

Syrup and Glazing

While the cake bakes, whisk together ¼ cup fresh lemon juice and 3 tablespoons of powdered sugar in a small bowl.
Once baked, let the cake cool for about 10 minutes. Poke holes in the top and brush the warm syrup over the cake.
Allow it to cool completely. For the glaze, mix sifted powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.

Notes

Serve with whipped cream or lemon sorbet for a refreshing twist. Store at room temperature for 2-3 days, or in the fridge for up to a week; slices can be frozen for up to three months.

Keyword Baking, Dessert, Easy Cake Recipe, Lemon Cake, Moist Cake