Lemon Cake

I’ve been making this bright, tender lemon cake for years when I want something simple but unforgettable — a slice that wakes up breakfast, finishes a weeknight dinner, or brightens a picnic. It’s the kind of cake that smells like sunshine: zesty lemon, buttery crumb, and a sweet-tart finish. If you like cakes that aren’t fussy but still feel special, this fits the bill — and it pairs nicely with other light brunch dishes like a lemon cottage cheese cake for variety.

Why you’ll love this dish

This lemon cake is fast, forgiving, and reliably delicious. The combination of fresh lemon juice and plenty of zest gives bright citrus flavor without relying on artificial extracts. It’s good for:

• Weekend brunches, afternoon tea, or a quick dessert after dinner.
• Bakers who want a straightforward batter and a reliably tender crumb.
• People who prefer citrus-forward sweets that aren’t overly sweet.

“Exactly the kind of simple cake you can make from pantry staples and still impress everyone.” — a friend who requests this for potlucks.

How this recipe comes together

Quick overview before you bake:

• Cream butter and sugar until the mixture is light and airy. That step traps air for lift.
• Add eggs one at a time to emulsify the batter and avoid splitting.
• Fold in lemon zest and juice for fresh flavor.
• Gently mix the dry ingredients until just combined so the cake stays tender.
• Bake until a toothpick comes out clean; cool before glazing or dusting with powdered sugar.
  This is mostly hands-on mixing and a short bake, so total active time is low and it’s a good candidate for bakers who want big flavor with minimal fuss.

What you’ll need

• 3 tbsp lemon zest (about 2 medium lemons)
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 4 large eggs
• 1 1/2 cups all-purpose flour (substitute 1:1 gluten-free blend for GF)
• 1 1/2 cups granulated sugar (can reduce to 1 1/4 cups for less sweetness)
• 1 cup powdered sugar (for glaze; use extra for dusting)
• 1/2 tsp salt
• 1 tsp vanilla extract (optional, balances the tartness)
• 1 cup unsalted butter, softened (substitute dairy-free spread for vegan; increase lemon or use almond extract to lift flavor if using a neutral butter substitute)

Notes: Measure flour by spooning into the cup and leveling to avoid a dense cake. Use fresh lemon juice for the best bright flavor; bottled lemon juice will work but tastes flatter.

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Grease a cake pan and lightly flour it or line it with parchment.
2. In a mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes on medium speed.
3. Add the eggs one at a time, beating well after each addition so the batter remains emulsified.
4. Stir in the lemon juice, lemon zest, and vanilla extract until evenly combined.
5. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before frosting. For a simple glaze, whisk powdered sugar with a little lemon juice to reach pourable consistency and drizzle over the cooled cake, or simply dust with powdered sugar and serve.

   

Best ways to enjoy it

• Serve slices with lightly whipped cream and a few candied lemon slices for a party presentation.
• For brunch, plate thin slices alongside fresh berries and a dollop of mascarpone. You can also serve it with something savory like scrambled eggs or smoked salmon to balance sweetness. Try pairing smaller slices with pancakes or waffles — it’s a fresh contrast to heavier bakes and goes well with a fruity crepe or banana cottage cheese pancakes for a fuller brunch spread.
• If you’re serving tea, a single thin slice per person is perfect; for dessert use a slightly larger wedge with a scoop of vanilla ice cream.

Keeping leftovers fresh

• At room temperature: Wrap the cooled cake tightly in plastic wrap or store in an airtight container for up to 2 days.
• In the fridge: If glazed or frosted, store in the refrigerator for up to 4–5 days; bring slices to room temperature before serving for best texture.
• Freezing: Wrap individual slices or the whole cake tightly in plastic and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving.
  Food safety note: If you use perishable fillings (cream cheese frosting, custard, lemon curd), keep the cake refrigerated and consume within 3–4 days.

Pro chef tips

• Zest before juicing so you don’t waste any lemon oils and so zest is easier to measure.
• Use room-temperature eggs and butter for a smoother, more stable batter that traps air well.
• Don’t overmix once the flour goes in; overworking develops gluten and makes a tougher crumb.
• Check doneness early: ovens vary. Start testing at 22 minutes, then every 2–3 minutes. A clean toothpick or a few moist crumbs is perfect.
• For maximum lemon flavor, fold a tablespoon of lemon curd into the batter or brush the baked cake with a simple syrup made from equal parts water and sugar mixed with a little lemon juice.

Flavor swaps

• Berry swirl: Fold 1/2 cup mashed raspberries or blueberry compote into half the batter and swirl before baking.
• Lemon poppy seed: Add 1–2 tbsp poppy seeds to the batter for texture and a classic flavor pairing.
• Lemon-olive oil cake: Replace half the butter with good-quality olive oil for a silkier, slightly savory crumb.
• Dairy-free/vegan: Use a vegan butter and substitute eggs with 4 tbsp aquafaba or flax egg equivalent; texture will be slightly different but still pleasant.
• Layered lemon loaf: Bake in two smaller pans and sandwich with lemon curd and whipped cream for a bright layer cake.

Helpful answers

Q: How long does this lemon cake take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 25–30 minutes. Allow cooling and glazing — total time is roughly 1 to 1.5 hours depending on cooling.

Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives brighter, fresher flavor. Bottled juice may make the cake taste less vibrant.

Q: Is this cake freezer-friendly?
A: Yes. Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge to preserve texture.

Q: How do I keep the cake from being dry?
A: Don’t overbake. Check at 22 minutes. Also cream the butter and sugar well, and avoid adding too much flour by measuring accurately.

Q: Can I make this as cupcakes?
A: Yes — fill liners about 2/3 full and bake at the same temperature for about 15–20 minutes, checking doneness early.

Conclusion

If you want a tried-and-true citrus cake that’s easy to make and always well received, this lemon cake is a reliable choice — bright, buttery, and adaptable. For another tested take and a slightly different texture aimed at the “Starbucks-style” loaf, I also recommend this Moist Lemon Cake Recipe (Homemade Starbucks Lemon Loaf).

Lemon Cake

---

• Author: amir_hassan
• Total Time: 50 minutes
• Yield: 8 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A bright, tender lemon cake that is simple yet unforgettable, perfect for brunch or dessert.

---

Ingredients

• 3 tbsp lemon zest (about 2 medium lemons)
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 4 large eggs
• 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
• 1 1/2 cups granulated sugar (reduce to 1 1/4 cups for less sweetness)
• 1 cup powdered sugar (for glaze; use extra for dusting)
• 1/2 tsp salt
• 1 tsp vanilla extract (optional)
• 1 cup unsalted butter, softened (or dairy-free spread)

---

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a cake pan.
2. Cream the unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Stir in lemon juice, lemon zest, and vanilla extract until combined.
5. In a separate bowl, whisk together flour and salt; gradually add to wet ingredients, mixing gently until just combined.
6. Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
7. Let cool in the pan for 10–15 minutes before transferring to a wire rack; cool completely before frosting with a lemon glaze or dusting with powdered sugar.

Notes

Use fresh lemon juice for the best flavor; measure flour accurately to avoid a dense cake.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American