Name: Lemon Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; zest of 2 large lemons; ¼ cup fresh lemon juice; 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice

Jump to Recipe · Leave a Review

To-Die-For Lemon Cake Recipe- Irresistible Flavor

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Cake

This Lemon Cake is a burst of sunshine in every slice! With its delicate texture and vibrant tangy flavor, it’s the perfect treat to lift your spirits. The cake is moist, thanks to the combination of fresh lemon juice and zest, while the sweet glaze adds an extra layer of brightness. Whether you’re enjoying a slice with afternoon tea or taking it to a gathering, this cake works its charm like no other.

I still remember the first time I baked this Lemon Cake. It was a rainy afternoon, and I felt an irresistible urge for something sweet yet refreshingly zesty. The moment I pulled this cake out of the oven, my whole kitchen was filled with the delightful aroma of lemons, promising a delicious experience. Each bite is a celebration of flavor, reminding me of warmer days. Trust me, once you try it, this will become your go-to recipe, too!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 1 hour with just 15 minutes of prep time.
Irresistible Flavor: A perfect balance of sweet and tart that’ll keep you coming back for more.
Eye-Catching Appeal: The beautiful yellow color and glossy glaze make it a showstopper at any event.
Flexible Serving: Enjoy it for breakfast, as a snack, or dessert – it fits any moment!
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets by swapping a few ingredients.

Ingredients You’ll Need

1 ½ cups all-purpose flour: This is the base of your cake. Sifting it ensures a light and fluffy texture.
1 teaspoon baking powder: Essential for the cake’s rise; make sure it’s fresh for maximum fluffiness.
½ teaspoon salt: Balances the sweetness and enhances overall flavor.
1 cup granulated sugar: Adds sweetness and moisture to the cake.
½ cup unsalted butter, softened: Creates a rich flavor and tender crumb. Room temperature is best for easy creaming.
2 large eggs: They act as binding agents for your ingredients, helping to hold everything together.
1 teaspoon vanilla extract: Adds depth of flavor to complement the lemon.
½ cup milk: Contributes to the cake’s moist texture; feel free to use dairy-free milk if needed.
Zest of 2 large lemons: Infuses the cake with a bright, zesty flavor.
¼ cup fresh lemon juice: Provides the signature tanginess that makes this cake shine.
1 cup powdered sugar: Used for the sweet glaze that finishes the cake perfectly.
2-3 tablespoons fresh lemon juice: This is combined with the powdered sugar for the glaze, giving it that irresistible tang.

How to Make Lemon Cake

Preheat the oven: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan to ensure your cake slips out effortlessly after baking.

Whisk dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. This little step is key to evenly distributing the baking powder and salt throughout the flour.

Cream together sugar and butter: In a large mixing bowl, cream together 1 cup granulated sugar and ½ cup softened unsalted butter until the mixture is light and fluffy. This process is crucial as it incorporates air, leading to a lighter texture in your cake.

Add eggs and vanilla: Beat in the 2 large eggs one at a time, followed by 1 teaspoon of vanilla extract. You’ll see the mixture grow even fluffier – that’s a good sign!

Combine wet ingredients: In a separate bowl, whisk together ½ cup milk, the zest of 2 large lemons, and ¼ cup fresh lemon juice. This mix brings all the fresh flavors that make the cake so delightful.

Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a denser cake.

Pour and bake: Pour the batter into your prepared pan and bake. If using a round pan, bake for 30-35 minutes, or 50-60 minutes for a loaf pan. You’ll know it’s done when a skewer comes out clean and the cake is golden around the edges.

Cool the cake: Once baked, let the cake cool in the pan for 10-15 minutes. After that, invert it onto a wire rack to cool completely. The aroma wafting through your kitchen will be almost too tempting!

Prepare the glaze: While the cake cools, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth and pourable. This glaze is an irresistible finishing touch that adds a sweet and tangy brightness to your cake.

Drizzle and enjoy: Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Serve it up, and watch as everyone’s face lights up with delight.

Storing & Reheating

To store your Lemon Cake, keep it in an airtight container at room temperature for up to 2-3 days. For longer storage, pop it in the refrigerator for up to a week. If you want to save it for a special occasion, you can freeze it for up to 3 months. Make sure it’s well-wrapped to prevent freezer burn. When ready to enjoy, simply thaw the cake at room temperature for a few hours, or pop individual slices in the microwave for about 10-15 seconds to refresh the flavor and texture.

Chef’s Helpful Tips

To avoid a dense cake, be careful not to overmix the batter once you add the dry ingredients.
Use room temperature eggs and butter for smoother mixing and a better emulsion.
If your lemons are hard to juice, microwave them for about 10 seconds to release more juice.
Experiment with different types of glazes or toppings, such as a citrus glaze or a dollop of whipped cream.
Feel free to zest and juice additional lemons for an extra lemony flavor boost – it’s all about personal taste!

There’s something so gratifying about a slice of homemade Lemon Cake; its bright flavors and soft texture just call for celebration. Whether you’re indulging yourself or sharing with loved ones, the irresistible taste is bound to make the moment special. Don’t hesitate to experiment with the glaze and toppings, too! You might just find a new favorite way to enjoy this delightful dessert.

Recipe FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

Yes, you can substitute 1 teaspoon of lemon extract for the fresh lemon juice and zest, but fresh ingredients add a brighter, more nuanced flavor that truly enhances the cake.

How can I make this Lemon Cake gluten-free?

You can use a gluten-free all-purpose flour blend that includes xanthan gum. Just swap out the 1 ½ cups all-purpose flour for the same amount of gluten-free flour, and your cake will still turn out swirled with lemony goodness.

How can I make a layered Lemon Cake?

For a layered version, double the recipe and bake in two round cake pans. Once cooled, layer with frosting or whipped cream and optional lemon curd in between – it’s a showstopper!

Can I add poppy seeds for lemon poppy seed cake?

Absolutely! Adding 2 tablespoons of poppy seeds to the batter brings a delightful crunch and lovely visual appeal, making this Lemon Cake even more special.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Lemon Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Danae
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

This Lemon Cake is a delightful treat known for its irresistible flavor and simple preparation. Made with fresh lemons, it’s perfect for any occasion!

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk
zest of 2 large lemons
¼ cup fresh lemon juice
1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the granulated sugar and softened butter until light and fluffy.
Add eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the milk, lemon zest, and lemon juice.
Gradually combine the dry ingredients with the wet ingredients in three additions, alternating with the milk mixture in two additions, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes for the round cake or 50-60 minutes for the loaf, or until a skewer comes out clean.
Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Prepare the glaze by whisking the powdered sugar with 2-3 tablespoons of lemon juice until smooth and pourable. Drizzle over the cooled cake.

Notes

Ensure the butter is softened to room temperature for easy mixing.
You can adjust the amount of lemon juice in the glaze for desired sweetness.
Store leftover cake in an airtight container for up to three days.