If you’re craving something bright, buttery, and sweet with just the right amount of zesty zip, this Lemon Cake should skyrocket to the top of your baking list. Each bite brings together melt-in-your-mouth tenderness and a bold, sunshiny flavor — whether you’re prepping for a family celebration or simply treating yourself on a Sunday afternoon. With an easy homemade glaze that sparkles with fresh lemon juice, this classic Lemon Cake transforms basic pantry staples into a dessert that feels like a joyful surprise, every single time.

Ingredients You’ll Need

The beauty of this Lemon Cake is just how straightforward yet impactful each ingredient is — these are common, honest ingredients, but when they come together, magic happens. Every item on this list has a job to do: boosting flavor, giving lift, or perfecting the texture and color. Here’s what you’ll need to create your new favorite treat:

All-purpose flour: Provides the structure for a light and tender crumb that still holds its shape beautifully when sliced.
Baking powder: Adds crucial lift, ensuring the cake rises gently and evenly for that perfect, bakery-style height.
Baking soda: Works in tandem with the acids in lemon juice and buttermilk for extra fluffiness and balance.
Salt: Essential for bringing out and intensifying all the sweet and tangy flavors.
Unsalted butter (softened): The foundation of a creamy, rich crumb that melts luxuriously on your tongue.
Granulated sugar: Sweetens the cake and helps maintain a soft, moist texture.
Large eggs: Bind the batter and add richness while providing structure.
Lemon zest: Contains aromatic oils that infuse every crumb with pure, concentrated lemon essence.
Fresh lemon juice: The star player, creating that unmistakable zippy, mouthwatering flavor Lemon Cake fans love.
Vanilla extract: Smooths out the sharpness of the citrus and rounds off the flavor beautifully.
Buttermilk: Ensures incredible moisture and a faint tang that highlights the lemon flavor even more.
Powdered sugar (for glaze): Gives the finishing touch — a perfectly silky-sweet, drizzly glaze.
Fresh lemon juice (for glaze): Delivers an extra punch of brightness right on top.

How to Make Lemon Cake

Step 1: Prep Your Pans and Preheat

Start by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans, or, if you’d like a more casual presentation, go for one 9×13-inch pan. Prepping the pans means you’ll never have to worry about sticking or messy corners — you want every slice of Lemon Cake to turn out pretty and clean.

Step 2: Whisk Together the Dry Ingredients

Grab a medium bowl and whisk up your flour, baking powder, baking soda, and salt. This step isn’t just fussy detail; evenly distributing your leaveners guarantees a cake that bakes up perfectly every time, never dense or uneven.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat your softened butter and sugar together until it’s light, pale, and fluffy — a process that takes about 3 minutes. This whip incorporates air into the batter, making your Lemon Cake extra tender and soft.

Step 4: Add Eggs and Flavors

Crack in the eggs, one at a time, making sure each one is fully mixed before adding the next. This helps maintain stability in your batter. Stir in that glorious lemon zest, fresh lemon juice, and vanilla — you’ll notice the fragrance instantly coming alive.

Step 5: Combine Wet and Dry Mixtures

Alternate adding your flour mixture with buttermilk, beginning and ending with the dry ingredients. Mix on low, just until everything is combined and the batter is silky. Over-mixing at this stage can toughen the cake, so keep it gentle.

Step 6: Pour and Bake

Spoon the batter into your prepared pan(s), spreading it evenly with a spatula. Bake in the center rack for about 28 to 32 minutes for round pans, or 35 to 40 minutes for a 9×13 pan. Test with a toothpick — it should come out clean or with just a few crumbs attached.

Step 7: Cool and Glaze

Cool the cakes in the pan for about 10 minutes before turning them onto a wire rack. Once completely cool, whisk together the powdered sugar and lemon juice for your glaze, then drizzle it generously over the top. The result? An irresistible, glossy finish that perfectly complements your Lemon Cake’s soft crumb.

How to Serve Lemon Cake

Garnishes

Garnishes turn your Lemon Cake from a simple dessert to a showstopper. Try a sprinkle of extra lemon zest for color and extra zing, a handful of fresh berries (like raspberries or blueberries), or even a dusting of powdered sugar for that lovely, snowy look. Whipped cream rosettes piped around the edges are classic — and who could ever resist?

Side Dishes

Pair your Lemon Cake with sides that elevate its citrus brightness. A bowl of mixed fresh berries works beautifully, or serve alongside a tart raspberry coulis for a little color and contrast. Even a scoop of creamy vanilla ice cream is a welcome friend to this sunny cake, creating a play of warm and cold in each bite.

Creative Ways to Present

For a party, slice your Lemon Cake into neat squares and set each on cupcake liners for easy, mess-free serving. Try layering squares with whipped lemon curd for a trifle, or stack two layers with a thin spread of berry jam between for a stunning effect. Mini cake rounds, dusted individually with lemon powdered sugar, make for a charming afternoon tea centerpiece.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Cake at its best, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The crumb stays moist, and the flavors actually become even more pronounced after a day, making that second-day slice especially lovely.

Freezing

You can absolutely freeze Lemon Cake for longer storage. Simply wrap individual pieces (or the whole cake) well in plastic wrap, then in foil, and pop them in the freezer for up to two months. Thaw overnight in the refrigerator before enjoying again — the cake will be just as fragrant as when it was freshly baked.

Reheating

If you prefer your Lemon Cake just a touch warm, place a slice on a plate and microwave for about 10 to 15 seconds. The cake will soften and the glaze might get a little melty. If you’ve frozen the cake, allow it to thaw completely at room temperature before giving it this gentle reheat.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled juice works in a pinch, fresh lemon juice truly makes the flavor of this Lemon Cake pop. You get more brightness and a full-bodied zing that bottled juice just can’t match.

Can I make this Lemon Cake gluten-free?

Yes! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking mix. Keep an eye on texture, and check for doneness a few minutes early since gluten-free cakes can bake a bit faster.

What if I don’t have buttermilk?

No buttermilk? No problem. Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir, and let it sit for 5 minutes before using in your Lemon Cake batter.

How do I make the cake extra lemony?

Brush the baked and still-warm cake with a quick lemon syrup (equal parts lemon juice and sugar, simmered together until dissolved) before glazing. This adds moisture and a double punch of lemon throughout every bite.

Is this Lemon Cake suitable for layering or special occasion cakes?

Definitely! This cake has the structure to stand up in layers but is tender enough to be truly special. Double the recipe for a statement layer cake, or slice the layers in half and fill with lemon curd or whipped cream for an extra festive touch.

Final Thoughts

Lemon Cake this bright, moist, and easy will earn a spot in your baking rotation the very first time you make it. Whether you need a crowd-pleaser for brunch, a springtime dessert, or simply a pick-me-up on a rainy day, baking this Lemon Cake is always worth it. Go ahead, grab some lemons and let this cheerful cake work its magic!

Lemon Cake Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Cake recipe is a delightful treat that’s bursting with fresh citrus flavor. The moist and tender cake with a lemony glaze is perfect for any occasion, from afternoon tea to dessert after dinner.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk

For the glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour cake pans.
Prepare dry ingredients: Whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients: Beat butter and sugar, add eggs, lemon zest, lemon juice, and vanilla. Alternate adding dry ingredients and buttermilk.
Bake: Pour batter into pans and bake until a toothpick comes out clean.
Make glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled cake.

Notes

For extra lemon flavor, brush the warm cake with a lemon syrup made from sugar and lemon juice.
This cake pairs well with fresh berries and whipped cream.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American