Few desserts say cheerful quite like a lemon cake. With its golden crumb, fresh citrus flavor, and sweet-tart glaze, it’s the kind of bake that instantly brightens up your table—and your mood. This isn’t just another cake recipe—it’s a go-to treat that’s easy enough for a Tuesday night and impressive enough for a weekend gathering.
In this in-depth, fully optimized guide, we’ll cover everything: the story behind this sunny dessert, the ingredients that make it sing, baking tips, troubleshooting, FAQs, and even storage and freezing instructions. Whether you’re an experienced baker or new to the oven, this lemon cake recipe delivers bold flavor with minimal fuss.
Why This Lemon Cake is So Loved
There’s something undeniably refreshing about lemon in desserts. It cuts through sweetness with its clean tang, balances richness with zest, and brings out a unique brightness that vanilla or chocolate can’t offer.
This lemon cake recipe began as a springtime experiment in my kitchen—a way to use up fresh lemons on a sunny afternoon. But after one bite of that soft, moist crumb soaked with lemon glaze, I knew this cake would become a favorite. It’s bright, buttery, and shockingly simple to make.
Key Features of the Recipe
✅ Moist & Fluffy Texture – Thanks to creamed butter, eggs, and milk
✅ Bold Lemon Flavor – From fresh juice and plenty of zest
✅ Simple to Bake – Just one bowl, no fancy tools
✅ Make Ahead Friendly – Stays moist and flavorful for days
✅ Freezer Safe – Great for meal prep or future cravings
✅ Perfect for All Occasions – From family dinners to potlucks
Ingredients You’ll Need
Here’s what you need for this sunshine-filled lemon cake:
🍰 Dry Ingredients
- 3 cups all-purpose flour – Gives structure; no sifting needed
- 2 teaspoons baking powder – For a soft, airy rise
- ½ teaspoon salt – Balances the sweetness
🧈 Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened – For a tender crumb
- 2 cups granulated sugar – Sweetness with structure
- 4 large eggs – Adds richness and stability
- 1 tablespoon lemon zest – Freshly grated for aroma and taste
- 1/3 cup fresh lemon juice – The main citrus player
- 1 cup whole milk – Adds moisture and creaminess
- 1 teaspoon vanilla extract – Rounds out the citrus flavor
💡 Tip: Use fresh lemons, not bottled juice. The taste is brighter and more natural.
Step-by-Step: How to Make Lemon Cake
Follow these easy steps to get perfect results every time:
🔪 Step 1: Prep the Pan
Grease a bundt pan or 9×13 baking dish with butter or nonstick spray. You can also use parchment paper if using a flat pan.
🔥 Step 2: Preheat Oven
Set your oven to 350°F (175°C). Don’t skip this—batter needs even heat from the start.
🍥 Step 3: Cream Butter & Sugar
In a large mixing bowl, beat the softened butter with sugar until light and fluffy (about 2–3 minutes). This traps air for a light texture.
🥚 Step 4: Add Eggs
Add eggs one at a time, beating well after each. This ensures even mixing and prevents curdling.
🍋 Step 5: Mix in Lemon Juice, Zest & Vanilla
Stir in the lemon juice, zest, and vanilla extract. Your kitchen will start smelling amazing at this point!
🥣 Step 6: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
🌀 Step 7: Alternate Mixing
Add dry ingredients to the wet mixture in 3 parts, alternating with the milk. Start and end with dry mix. Don’t overmix—just until combined.
🧁 Step 8: Pour & Bake
Pour the batter into your prepared pan. Bake for 45–50 minutes or until golden on top and a toothpick comes out clean.
🌬️ Step 9: Cool
Let it cool in the pan for 10 minutes, then transfer to a wire rack. Cool fully before glazing or slicing.
Simple Lemon Glaze Recipe
This sweet glaze adds the perfect finishing touch.
Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- Optional: ½ tsp lemon zest for extra kick
Instructions:
Whisk everything together in a small bowl until smooth. Drizzle over the cooled cake with a spoon or piping bag. Let it set for 10 minutes before serving.
Expert Tips for the Perfect Lemon Cake
✅ Use Room-Temperature Ingredients
Butter, eggs, and milk mix more evenly when not cold.
✅ Zest Before You Juice
It’s much easier to zest a whole lemon than a halved one.
✅ Don’t Overmix After Flour
Once flour goes in, overmixing can make the cake dense. Mix gently just until combined.
✅ Adjust for Pans
Bundt pans need longer bake time than 9×13. Watch the edges for browning and test the center.
How to Store and Freeze Lemon Cake
🕒 Room Temperature
Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.
❄️ In the Fridge
It will keep up to 7 days chilled. Just bring to room temp or microwave a slice for 10–15 seconds.
🧊 Freezing
To freeze, wrap whole cake or slices tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
Make It Ahead: Why It’s Even Better Next Day
This lemon cake is one of those rare recipes that improves with time. Letting it rest overnight allows the citrus flavor to deepen, and the texture becomes even softer as the glaze soaks in.
If making ahead:
- Bake the cake fully
- Cool completely
- Skip the glaze until right before serving
Frequently Asked Questions (FAQs)
❓ What makes lemon cake taste more like lemon?
Using both lemon juice and zest gives you a deep, well-rounded flavor. Zest holds the fragrant oils that bottled juice can’t replicate.
❓ Can I use buttermilk instead of whole milk?
Yes! It adds a subtle tang and tender texture. Use 1 cup buttermilk in place of milk.
❓ Can I make this cake gluten-free?
You can substitute with a 1:1 gluten-free flour blend, though texture may be slightly different. Look for one with xanthan gum included.
❓ How do I keep my cake from sticking to the pan?
Grease well with butter or spray, especially in crevices. For bundt pans, you can dust with flour or sugar after greasing for extra insurance.
Try These Cakes Next
- 🌺 Pineapple Condensed Milk Cake – Tropical sweetness with a dense, rich crumb
- ☕ Coffee Chocolate Cake – For deep cocoa lovers with a bold espresso twist
- 🍎 3-Ingredient Apple Cake – A shockingly easy cake that tastes like fall
- 🎉 Homemade White Cake – Perfect blank canvas for birthdays or parties
Printable Recipe Card
markdownCopyEdit### 🖨️ Lemon Cake Recipe Card
**Prep Time:** 20 mins
**Cook Time:** 50 mins
**Total Time:** 1 hr 10 mins
**Servings:** 12 slices
#### Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
#### Instructions:
1. Preheat oven to 350°F and grease pan.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time.
4. Stir in lemon juice, zest, and vanilla.
5. Whisk dry ingredients and alternate adding with milk.
6. Pour batter into pan and bake for 45–50 mins.
7. Cool 10 mins, remove from pan, and cool completely.
8. Drizzle with glaze (powdered sugar + lemon juice).
#### Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- Whisk together and drizzle over cooled cake.
Nutrition Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Sugar | 32g |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Carbs | 54g |
| Protein | 5g |
| Cholesterol | 95mg |
| Sodium | 240mg |
| Fiber | 1g |
Note: Nutrition may vary slightly depending on brands used.
