Lemon Cake

This lemon cake is soft, fluffy, and bursting with bright citrus flavor. It’s the kind of dessert I turn to when I want something light and refreshing, but still rich and satisfying. With a tender crumb and a zesty glaze or frosting, it’s perfect for spring gatherings, afternoon tea, or just because.

Why You’ll Love This Recipe

I love this lemon cake because it’s the perfect balance of sweet and tangy. The lemon flavor shines through in every bite without being overpowering, and the cake stays moist for days. Whether I top it with a simple lemon glaze or a creamy lemon buttercream, it always feels elegant but approachable. It’s also easy to make, and it looks just as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Lemon zest

• Fresh lemon juice

• Whole milk or buttermilk

• Vanilla extract

Optional lemon glaze or frosting:

• Powdered sugar

• Fresh lemon juice

• Lemon zest

• Butter (for buttercream version)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round or loaf pan, or line it with parchment paper.

2. In a medium bowl, I whisk together flour, baking powder, and salt.

3. In a large mixing bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.

5. I add the dry ingredients to the wet mixture in batches, alternating with the milk, and mix until just combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the glaze:
9. I whisk powdered sugar and lemon juice together until smooth, then drizzle it over the cooled cake.
10. For a buttercream, I beat softened butter with powdered sugar, lemon juice, and zest until creamy and fluffy, then spread it on top.

Servings and timing

This lemon cake makes about 8–10 servings. It takes around 15 minutes to prep and 35–45 minutes to bake, so I usually plan for about an hour total.

Variations

Sometimes I add poppy seeds for a lemon poppy seed twist. For extra richness, I fold in sour cream or Greek yogurt into the batter. I’ve also made it in a bundt pan for a more dramatic presentation, or as cupcakes with lemon frosting on top. When I want a deeper lemon flavor, I brush the warm cake with lemon syrup before glazing.

storage/reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5. If it’s frosted, I keep it refrigerated and let it come to room temp before serving. I don’t reheat it, but it’s lovely slightly warm or fresh from the oven. It also freezes well—I wrap slices tightly and thaw as needed.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch—especially for the glaze.

Can I make this cake gluten-free?

Yes, I’ve made it using a 1:1 gluten-free flour blend and it turned out great. Just make sure it includes xanthan gum.

How do I make it more moist?

Using buttermilk or adding a bit of sour cream makes it extra moist. I also avoid overbaking, which keeps the crumb soft.

Can I use this recipe for cupcakes?

Absolutely. I divide the batter into cupcake liners and bake for about 18–22 minutes until lightly golden.

What frosting pairs best?

I love using lemon buttercream, but cream cheese frosting or a light vanilla glaze also pair beautifully with the citrus flavor.

Conclusion

This lemon cake is one of my favorite bakes when I want something light, zesty, and totally satisfying. It’s soft, tender, and packed with citrus brightness—perfect for any season. Whether I serve it plain, glazed, or frosted, it’s always a crowd-pleaser and a treat I come back to again and again.