Lemon Cake Recipe
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Lemon Cake is a soft, bright dessert with a fresh citrus taste and a tender crumb. It brings a light lemon flavor without feeling too heavy or sweet. A slice works well with afternoon tea, a family dessert, or a simple weekend treat. The secret is using fresh lemon juice and grated lemon zest for a clean flavor. The batter comes together with basic baking ingredients, so you do not need special skills. When baked at the right temperature, the cake turns golden on top while staying soft inside. A simple lemon glaze can add extra sweetness and a fresh finish.
What is Lemon Cake?
Lemon Cake is a tender cake made with flour, sugar, eggs, butter, milk and fresh lemon juice and zest. The lemon zest gives the cake a strong citrus aroma, while lemon juice adds a fresh, slightly tangy taste. You can serve it plain, dust it with powdered sugar, or add a simple lemon glaze.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the oven: Heat the oven to 350 F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix dry ingredients: Whisk the flour, baking powder, baking soda and salt in a bowl.
- Cream butter and sugar: Beat the softened butter and sugar until light and fluffy.
- Add eggs: Add the eggs one at a time. Beat well after each addition.
- Add lemon: Mix in the lemon zest, lemon juice and vanilla extract.
- Combine the batter: Add the dry mixture in small amounts, alternating with milk. Mix just until combined.
- Bake: Pour the batter into the prepared pan. Bake for 30-38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake rest in the pan for about 10 minutes. Move it to a wire rack and cool completely.
- Make the glaze: Whisk powdered sugar, lemon juice and lemon zest until smooth.
- Finish: Spoon the glaze over the cooled cake. Let it set for a few minutes before slicing.
Essential Note
Use fresh lemons for the best flavor. Grate only the yellow part of the peel because the white layer underneath tastes bitter. Measure flour by spooning it into a measuring cup and leveling the top. Too much flour can make the cake dry and dense. Keep the butter soft, but do not melt it. Room-temperature eggs and milk help the batter mix evenly. Do not overmix after adding the flour, as this can make the cake firm. Check the cake near the lower end of the baking time because ovens can vary. The center should spring back lightly when touched. Always cool the cake before adding the glaze so it does not melt and run off.
Recipe Notes
Fresh lemon zest gives the cake a stronger citrus aroma, while a simple lemon glaze adds sweetness and a bright finish to every tender slice.
Cooking Tips and Tricks
Use fresh lemon juice instead of bottled juice for a cleaner flavor. Zest the lemons before squeezing them because whole lemons are easier to zest. Bring the eggs, milk and butter close to room temperature before mixing. This helps create a smooth batter. Do not pack flour into the measuring cup, or the cake may turn dry. Mix the batter only until the ingredients come together. An oven thermometer can help because some ovens run hotter or cooler than the set temperature. Start checking the cake with a toothpick around 30 minutes. Let the cake cool fully before glazing. For a stronger lemon flavor, add a little extra zest rather than adding too much juice, which can change the batter texture.
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