Lemon Cake Recipe

Dive into the sunny flavors of this lemon cake, a dessert that’s as cheerful as a spring day. Its vibrant citrusy taste, tender moist crumb, and simple preparation make it a go-to for birthdays, brunches, or any occasion.

Readers will adore its refreshing zing and how easily it comes together, filling the kitchen with a lemony aroma that’s pure joy.

Recipe Overview

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This lemon cake bursts with bright, tangy flavor and a soft, buttery texture. It’s easy to whip up with pantry staples and fresh lemons, perfect for novice bakers or seasoned pros. The zesty glaze adds a sweet-tart finish that’s irresistible. Ready in just over an hour, it’s a versatile treat for any gathering.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 8-10

Ingredients List

• 1 ½ cups all-purpose flour: Provides structure for a tender, fluffy cake.
• 1 teaspoon baking powder: Ensures a light, even rise.
• ½ teaspoon baking soda: Works with lemon juice for extra lift.
• ¼ teaspoon salt: Balances sweetness and enhances flavors.
• ½ cup unsalted butter, room temperature: Adds rich, buttery flavor and a soft crumb; room temperature ensures smooth blending.
• 1 cup granulated sugar: Sweetens the cake and helps create a golden crust.
• 2 large eggs, room temperature: Bind the batter and add richness; room temperature prevents curdling.
• Zest of 2 lemons: Infuses intense lemony flavor throughout the cake.
• ¼ cup fresh lemon juice: Delivers a bright, tangy punch; fresh is key for vibrant taste.
• ½ cup buttermilk: Adds moisture and a slight tang, ensuring a tender texture.
• 1 teaspoon vanilla extract: Rounds out flavors with a warm, sweet note.
• For the glaze:
  • 1 cup powdered sugar: Creates a smooth, sweet glaze.
  • 2-3 tablespoons fresh lemon juice: Adds tartness and adjusts glaze consistency.

Note: Use fresh lemons for zest and juice—bottled juice lacks the same brightness. Room-temperature butter and eggs blend better for a smooth batter.

Step-by-Step Instructions

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1. Preheat and prep: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper. This prevents sticking and ensures easy release.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This evenly distributes leavening agents for a consistent rise.
3. Cream butter and sugar: In a large bowl, beat butter and sugar with a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy. This aerates the batter for a tender crumb.
4. Add eggs and flavorings: Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract. Mix until just combined. The batter may look slightly curdled due to the lemon juice—that’s okay!
5. Combine wet and dry: Add half the flour mixture to the butter mixture, mixing on low speed. Pour in buttermilk, then add remaining flour mixture. Mix until just combined to avoid a dense cake. The batter should be smooth with a lemony scent.
6. Bake the cake: Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake will be golden and fill the kitchen with a buttery, citrusy aroma.
7. Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar and lemon juice for the glaze until smooth. Drizzle over the cooled cake for a glossy, tangy finish.

Tips for Success

• Zest carefully: Zest only the yellow part of the lemon skin to avoid bitter white pith.
• Don’t overmix: Mix batter just until combined to keep the cake light and fluffy.
• Test for doneness: Insert a toothpick in the center; a few moist crumbs are fine, but wet batter means it needs more time.
• Room-temperature ingredients: Ensure butter and eggs are at room temperature for a smooth batter.
• Adjust glaze consistency: Add lemon juice gradually to the powdered sugar for a pourable but not runny glaze.

Serving Suggestions

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Serve this lemon cake as a refreshing dessert with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Pair it with a cup of herbal tea or a chilled glass of lemonade for a perfect spring vibe. For a stunning presentation, garnish with fresh lemon slices and edible flowers. It’s ideal for brunches, afternoon tea, or a sunny picnic.

Storage Tips

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. The glaze keeps it moist.
• Refrigeration: Refrigerate for up to 5 days in an airtight container to maintain freshness, especially in warm climates.
• Freezing: Wrap unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and glaze before serving.
• Glaze Tip: If refrigerating, glaze may dull; refresh with a light dusting of powdered sugar.

FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for vibrant flavor, but bottled can work in a pinch—use the same amount.

Can I make this gluten-free?
Substitute a 1:1 gluten-free flour blend for all-purpose flour; ensure it includes xanthan gum for structure.

How do I make it dairy-free?
Use plant-based butter and substitute buttermilk with almond milk mixed with 1 teaspoon lemon juice.

Can I make cupcakes instead?
Yes, divide batter into a lined muffin tin and bake at 350°F for 18-22 minutes.

Why did my cake sink in the middle?
Overmixing or opening the oven door too early can cause sinking; mix gently and avoid peeking.

Conclusion

This lemon cake is a burst of sunshine on a plate, perfect for brightening any day. Its zesty flavor and tender texture will win over every dessert lover. Bake it, share it, and let us know how it turned out in the comments! Happy baking!