If you’re searching for that perfect burst of sunshine in dessert form, look no further than this delightful Lemon Cake Recipe. It’s a beautifully tender, moist cake packed with fresh lemon zest and juice that awaken your taste buds with every bite. Whether you’re serving it for a special occasion or just craving a bright, tangy treat to lift your spirits, this lemon cake is guaranteed to become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making this Lemon Cake Recipe truly special. Each one plays a crucial role: fat for richness, citrus for brightness, and just the right leavening to give the cake the perfect rise and texture.
- 1 cup unsalted butter (softened): Provides a creamy, tender crumb and enhances flavor depth.
- 1 1/2 cups granulated sugar: Sweetens the cake and helps achieve a light, fluffy texture when creamed with butter.
- 4 large eggs: Bind the ingredients together while adding moisture and richness.
- 1 tablespoon lemon zest: Packs an intense lemon aroma and brightens the flavor wonderfully.
- 1/4 cup fresh lemon juice: Adds refreshing tartness and enhances the citrus profile.
- 2 teaspoons vanilla extract: Balances the tanginess with a warm, sweet undertone.
- 2 1/2 cups all-purpose flour: Forms the cake’s structure, keeping it light yet sturdy.
- 2 1/2 teaspoons baking powder: Gives the cake its perfect lift and airy texture.
- 1/2 teaspoon salt: Amplifies all the other flavors and keeps the sweetness balanced.
- 1 cup whole milk: Adds moisture and ensures the crumb stays tender without being heavy.
How to Make Lemon Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and lightly flour either a 9×13-inch baking pan or two 8-inch round cake pans—whatever works best for your occasion. Having your pans ready ensures a smooth baking process without sticking worries.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy. This step is key because it incorporates air, giving your cake a wonderfully tender texture.
Step 3: Add Eggs and Citrus
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the fresh lemon zest, lemon juice, and vanilla extract. This combination infuses the batter with unmistakable lemon flavor and a hint of warmth from the vanilla.
Step 4: Combine Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. This ensures the leavening agents are evenly distributed, which helps the cake rise evenly and have the right texture.
Step 5: Mix Dry and Wet Ingredients Alternately
Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined—avoiding overmixing is crucial to prevent the cake from becoming dense or tough.
Step 6: Bake to Perfection
Pour the smooth batter into your prepared pan(s), gently smoothing out the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Optional Lemon Glaze
For an extra burst of tangy sweetness, whisk together powdered sugar and fresh lemon juice until smooth, then drizzle over the cooled cake. This glaze not only adds shine but also intensifies the zesty flavor that defines the Lemon Cake Recipe.
How to Serve Lemon Cake Recipe
Garnishes
To brighten your presentation and flavor, top the lemon cake with thinly sliced lemon wheels, a dusting of powdered sugar, or a few fresh mint leaves. These small touches elevate the cake from simple to spectacular.
Side Dishes
This lemon cake pairs beautifully with subtly creamy accompaniments like whipped cream, vanilla ice cream, or even a simple dollop of Greek yogurt to balance the citrusy zing. Fresh berries on the side also add a lovely textural contrast.
Creative Ways to Present
Try serving individual slices with a scoop of lemon sorbet or layering thin slices of cake with lemon curd for a show-stopping dessert. You can also assemble mini versions in mason jars for delightful handheld treats perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Once baked, store leftover lemon cake covered tightly at room temperature for 2 to 3 days to maintain freshness. If your kitchen is warm, refrigeration helps extend its life up to 5 days without drying out the cake.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw the cake overnight in the refrigerator before serving for the best texture and flavor.
Reheating
If you prefer your lemon cake slightly warm, gently reheat individual slices in the microwave for about 15 to 20 seconds. Avoid overheating to keep it moist and tender—this simple touch brings fresh-baked joy any time!
FAQs
Can I use lemon extract instead of fresh lemon?
While lemon extract can enhance the flavor, fresh lemon zest and juice offer a brighter, more natural citrus punch that really defines the Lemon Cake Recipe. For best results, stick to fresh lemons.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures equally. Be sure the blend contains xanthan gum or a similar binder to maintain the cake’s texture.
Can I make the lemon glaze thicker?
Absolutely! To thicken the glaze, add more powdered sugar a little at a time until you reach your desired consistency. For a thinner glaze, add extra lemon juice.
How do I prevent the cake from drying out?
The key is not to overbake and to store the cake properly in an airtight container. Adding whole milk keeps the crumb moist. You can also brush the cake layers with a lemon syrup for added moisture.
Can this recipe be made into cupcakes?
Definitely! Pour the batter into lined cupcake tins and bake at 350°F for about 18 to 22 minutes, or until a toothpick comes out clean. The individual portions are perfect for parties and easy sharing.
Final Thoughts
This Lemon Cake Recipe is a true celebration of bright, fresh flavors and tender textures that will charm everyone at your table. Give it a try, and I promise it will quickly become your go-to when you need a dessert that’s irresistibly delicious yet wonderfully simple to make.
Print
Lemon Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Lemon Cake features a moist, tender crumb infused with fresh lemon zest and juice, creating the perfect balance of sweet and tangy flavors. Topped with an optional zesty lemon glaze, this classic American dessert is easy to make and perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
For the Lemon Glaze (optional)
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan or two 8-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes, to incorporate air for a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon zest, lemon juice, and vanilla extract for fresh citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening agents and seasoning.
- Mix Batter: Add the dry ingredients to the wet mixture in three parts, alternating with milk, and beginning and ending with dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Pour and Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to prevent sogginess.
- Prepare Glaze: Whisk powdered sugar and fresh lemon juice together until smooth to create a tangy lemon glaze.
- Glaze Cake: Drizzle the lemon glaze over the cooled cake just before serving for added sweetness and lemon zing.
Notes
- For a layered cake, double the lemon glaze amount or use lemon buttercream for richer frosting.
- This recipe works well in a Bundt pan; if doing so, increase baking time to 45–50 minutes and check doneness with a toothpick.
- Store leftovers covered at room temperature for 2–3 days or refrigerate for up to 5 days to maintain freshness.
