Lemon Cake
There’s something undeniably refreshing and uplifting about a slice of lemon cake. The moment you take a bite, bright citrus flavors dance on your palate, awakening your senses and sending a wave of joy. This To-Die-For Lemon Cake is a celebration of all things zesty and sweet. It’s moist, bursting with flavor, and not too heavy—light enough for a sunny afternoon but substantial enough to satisfy your cravings. With its delightful balance of tangy lemon and sugary sweetness, this cake is destined to become your favorite go-to dessert.
Table of Contents
I first discovered this incredible lemon cake while experimenting with family gatherings. There’s a certain magic that comes over everyone when they taste a homemade cake, especially one that boasts a sunny yellow hue. The sticky-sweet glaze that drizzles down the sides adds a touch of elegance, making it perfect for special occasions or just a cozy weekday treat. If you’re on the hunt for an easy, crowd-pleasing dessert that’s sure to impress without breaking the bank, grab your mixer because you’ll want to try this recipe today!
Why You’ll Love This Recipe
- Simple & Quick: Made in just about an hour, from prep to bake.
- Irresistible Flavor: The zesty lemon perfectly contrasts with the moist, fluffy cake.
- Eye-Catching Appeal: Its bright color and lemon glaze make it a showstopper at any gathering.
- Flexible Serving: Ideal for dessert, potlucks, or even a cheerful breakfast treat.
- Diet-Friendly Options: Feel free to adapt it as needed, like using gluten-free flour if required.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour: This is the base of your cake, giving it structure. You could swap this with a gluten-free flour blend if needed.
- 1 teaspoon baking powder: This leavening agent helps your cake rise, making it light and fluffy.
- ½ teaspoon salt: A touch of salt enhances the sweetness of the cake.
- 1 cup granulated sugar: This sweetens your cake and contributes to its tender texture.
- ½ cup unsalted butter, softened: Butter brings richness and moisture. Make sure it’s at room temperature for easy creaming.
- 2 large eggs: Eggs provide structure and stability while keeping the cake moist.
- 1 teaspoon vanilla extract: A hint of vanilla enhances the cake’s flavor profile.
- ½ cup milk: Milk adds moisture; you can use whole milk for a richer flavor or low-fat if you prefer.
- Zest of 2 large lemons: The zest packs in concentrated lemon flavor, making the cake taste fresh and lively. Make sure to zest before juicing!
- ¼ cup fresh lemon juice: Adds tanginess and moisture to the cake. Fresh juice is best for vibrant flavor.
- 1 cup powdered sugar: Essential for the glaze that adds a sweet finish.
- 2-3 tablespoons fresh lemon juice: For the glaze, ensuring it’s smooth and pourable.
How to Make Lemon Cake
Preheat Oven: Begin by preheating your oven to 350°F (175°C). While that heats up, prepare your cake pan. Grease and flour a 9-inch round cake pan or a loaf pan to ensure nothing sticks.
Combine Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. This step ensures that your leavening agent is evenly distributed throughout the flour.
Cream Butter & Sugar: In a large mixing bowl, cream together 1 cup granulated sugar and ½ cup softened unsalted butter until the mixture is light and fluffy. This typically takes about 3-5 minutes and is crucial for the cake’s texture.
Add Eggs & Vanilla: Beat in the 2 large eggs one at a time, followed by 1 teaspoon vanilla extract. Make sure to fully incorporate each egg before adding the next.
Mix Liquid Ingredients: In a separate bowl, whisk together ½ cup milk, the zest of 2 large lemons, and ¼ cup fresh lemon juice. This liquid mixture is essential for adding moisture and flavor to your cake.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions. Start and end with the dry ingredients. Mix until just combined—overmixing can lead to a dense cake.
Bake the Cake: Pour the batter into your prepared pan and bake. For a round cake, you’ll want to bake for 30-35 minutes. If you’re making a loaf, keep it in the oven for 50-60 minutes. Check for doneness with a skewer—it should come out clean when inserted.
Cool Down: Let your cake cool in the pan for about 10-15 minutes. After that, invert it onto a wire rack to cool completely. This cooling step is important as it helps prevent sogginess.
Prepare the Glaze: In a bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons of fresh lemon juice until you achieve a smooth, pourable consistency. This glaze gives your lemon cake that tangy-sweet finish.
Storing & Reheating
Store any leftovers at room temperature in an airtight container for up to 2 days. If you’re keeping it longer, consider refrigerating it for up to a week. For the best flavor and texture, you can freeze the lemon cake—wrap it tightly in plastic wrap, then aluminum foil. It will keep well for up to 3 months. When ready to enjoy it again, simply thaw it in the fridge overnight and refresh its moisture by giving it a light warm-up in the microwave for about 15 seconds.
Chef’s Helpful Tips
- It’s important to use room temperature eggs and butter to achieve the best mixing. Cold ingredients can lead to a dense cake.
- Be careful not to overmix the batter when combining wet and dry ingredients to maintain a fluffy texture.
- If you want to amp up the lemony flavor, try adding a bit more lemon zest—up to a tablespoon more!
- For a fun variation, consider adding poppy seeds to the batter for added texture and flavor.
- Make ahead and freeze the cake before glazing, ensuring you have an easy dessert ready at your convenience.
Nothing says delightful like a slice of homemade lemon cake with its bright citrusy flavor and fluffy texture. The sweetness of the sugar perfectly contrasts with the tangy lemon, making every bite a little moment of bliss. Don’t hesitate to experiment with different ideas—like adding a hint of lavender or berries—to customize this recipe to your own taste.
Indulge in the freshness; you’ll soon find yourself making this To-Die-For Lemon Cake over and over again, sharing it with friends, family, or perhaps indulging all by yourself. Enjoy every bite of this irresistible treat!
Recipe FAQs
How can I make a gluten-free lemon cake?
You could easily swap the all-purpose flour for a gluten-free flour blend. Ensure that the blend is designed for baking and includes xanthan gum if that’s not already in the mix—this helps replicate the texture of traditional baking flour.
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice is convenient, fresh lemon juice dramatically enhances the flavor of the cake. The difference in brightness and freshness is noticeable, so go for the real deal if you can!
What can I do if my cake is too dense?
A dense cake can happen if the batter is overmixed or if there are too many dry ingredients. Make sure to mix just until combined and follow the measurements carefully to avoid adding too much flour.
Can I make this cake ahead of time?
Absolutely! You can bake the lemon cake a day in advance and keep it at room temperature, wrapped well. Adding the glaze right before serving will keep it fresh and delicious for your guests.
PrintMore Desserts & Appetizers Recipes
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📖 Recipe Card
Lemon Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Lemon Cake is bursting with fresh lemon flavor, simple to make, and perfect for any occasion. Moist and zesty, it’s a delightful treat that everyone will love!
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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the milk, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk mixture in two parts, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes for round or 50-60 minutes for the loaf, or until a skewer comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth and pourable. Drizzle over the cooled cake.
Notes
Ensure your lemons are fresh for the best flavor.
The cake can be stored in an airtight container for up to 3 days at room temperature.
Feel free to adjust lemon juice量 for a more tart or sweeter glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
