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

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Lemon cake is the perfect balance of sweet and tart, delivering a burst of sunshine in every bite. Its soft, moist texture combined with that unmistakable zesty flavor makes it a delightful treat for any occasion. Whether you’re celebrating a special moment or simply indulging in a well-deserved snack, this cake is sure to please. The vivid lemon aroma as it bakes will fill your kitchen with joy, making it nearly impossible to resist.

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

I first stumbled upon this recipe during a sunny afternoon, craving something bright and cheerful. Each forkful of the fluffy cake, drizzled with a sweet lemon glaze, was nothing short of blissful. This lemon cake is incredibly easy to whip up, making it great for both beginner bakers and seasoned pros. With just a handful of ingredients and minimal time in the kitchen, you’ll have a dessert that looks and tastes like a labor of love. Get ready to savor a slice of bliss!

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in just about an hour, perfect for when those lemon cravings hit!
Irresistible Flavor: The combination of fresh lemon juice and zest creates a vibrant, mouthwatering cake.
Eye-Catching Appeal: A dusting of lemon glaze adds a glossy finish that’s sure to impress.
Flexible Serving: Perfect for dessert, coffee breaks, or even a cheerful breakfast treat!
Diet-Friendly Options: Can easily be made gluten-free by substituting with almond or coconut flour.

Ingredients You’ll Need

1 ½ cups all-purpose flour: Provides the structure for your cake. For a gluten-free version, you can substitute almond flour or a gluten-free all-purpose blend.
1 teaspoon baking powder: Essential for leavening, helping the cake rise and become light and airy.
½ teaspoon salt: Enhances the overall flavor, balancing the sweetness.
1 cup granulated sugar: Adds sweetness and contributes to the cake’s moist texture.
½ cup unsalted butter, softened: Gives richness and a tender crumb. Ensure it’s at room temperature for easy creaming.
2 large eggs: Acts as a binding agent, providing structure and stability.
1 teaspoon vanilla extract: Adds a warm flavor that complements the zestiness of the lemon.
½ cup milk: Keeps the cake moist and tender. You can use almond or oat milk for a dairy-free option.
Zest of 2 large lemons: Infuses the cake with vibrant lemon flavor. Use a microplane for finely grated zest.
¼ cup fresh lemon juice: Provides the tangy flavor that makes this cake sing!
1 cup powdered sugar: For the glaze, creating that perfect sweet-tart finish.
2-3 tablespoons fresh lemon juice: Enhance the glaze’s tanginess to your taste.

How to Make Lemon Cake

Preheat the oven: Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly. Grease and flour a 9-inch round cake pan or loaf pan to prevent sticking.

Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set it aside for later—it’s key to the right texture.

Cream the sugar and butter: In a large bowl, cream together 1 cup granulated sugar and ½ cup softened unsalted butter until the mixture is light and fluffy. This step aerates the butter, giving your cake a lovely rise.

Add eggs and vanilla: Beat in the 2 large eggs one at a time, mixing well after each addition. Then stir in 1 teaspoon vanilla extract for a comforting aroma.

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 mixture will add moisture and flavor to the cake.

Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, doing so in three additions, alternating with the milk mixture in two additions. Start and end with the dry mixture. Mix just until everything is combined; overmixing can lead to a dense texture.

Bake the cake: Pour the batter into your prepared pan. Bake in the preheated oven for 30-35 minutes for a round cake or 50-60 minutes for a loaf, or until a skewer comes out clean when inserted into the center.

Cool the cake: Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely. This step lets air circulate, preventing sogginess.

Prepare the glaze: To make the glaze, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth and pourable. Once your cake is completely cool, drizzle the glaze over the top, allowing it to set.

Storing & Reheating

Store your leftover lemon cake at room temperature in an airtight container for up to 2 days. If you want to keep it longer, refrigerate for up to a week. For longer storage, slice and freeze portions in an airtight container or freezer bag for up to 3 months. To enjoy, simply thaw at room temperature or pop a slice in the microwave for a few seconds. The texture might change slightly after freezing, but a dash of lemon juice over the slice can refresh its flavor.

Chef’s Helpful Tips

Always use room temperature eggs for better incorporation with the butter mixture.
For heightened lemon flavor, use freshly squeezed lemon juice rather than bottled.
Avoid overmixing the batter to keep the cake light and fluffy—stop mixing as soon as no dry flour remains.
Keep an eye on the cake toward the end of baking; the edges turning golden is a good sign it’s done.
Experiment with adding poppy seeds for an extra crunch and a beautiful look!
Make your cake ahead of time; it stores well and can taste even better the next day!

Lemon cake is such a vibrant and uplifting dessert, perfect for gatherings, family dinners, or simply a treat for yourself. The combination of soft, sweet cake with zesty frosting is truly delightful. I encourage you to give it a try! Whether it’s for a birthday celebration or just because, this recipe will surely bring smiles all around.

Recipe FAQs

Can I use bottled lemon juice instead of fresh?

Using fresh lemon juice is highly recommended because it provides a brighter, tangier flavor that bottled juice can’t quite match. If you’re in a pinch, bottled lemon juice will work, but the flavor will be less vibrant.

How can I tell when the cake is done baking?

The cake is done when it’s golden brown around the edges, and a toothpick inserted in the center comes out clean, or with just a few crumbs attached. If it’s still wet, give it a few more minutes in the oven.

Can I frost this lemon cake instead of glazing it?

Absolutely! For a richer flavor, consider frosting with a lemon buttercream or cream cheese frosting. Just keep an eye on the sweetness level since the base cake has a nice sugar profile.

Why is my lemon cake dense?

A dense lemon cake can result from overmixing the batter or not enough leavening agent. Make sure to mix just until the ingredients are combined and verify your baking powder hasn’t expired before use.