When it comes to bright, fresh desserts, few things rival the irresistible charm of a perfectly balanced lemon cake. Light, tender, and bursting with citrus flavor, this cake brings sunshine to any occasion. Whether you’re celebrating a birthday, hosting a brunch, or just craving something sweet with a refreshing twist, this lemon cake will quickly become your new favorite.
This recipe combines moist layers of lemon-infused cake with a luscious lemon glaze that’s tangy yet sweet. It’s simple enough for a weekday treat but impressive enough to serve to guests. Let’s dive into how to make a lemon cake that truly lives up to its reputation.
Why This Lemon Cake Stands Out
- Bright, fresh lemon flavor: Real lemon zest and juice give it authentic citrus zing.
- Moist and tender crumb: Perfectly balanced to keep it soft, not dense.
- Easy to prepare: Uses basic ingredients and straightforward steps.
- Versatile: Great as a layer cake, bundt, or loaf.
- Perfect balance of sweet and tart: The glaze ties it all together.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 teaspoons pure vanilla extract
For the Lemon Glaze:
- 1 1/2 cups powdered sugar, sifted
- 3-4 tablespoons fresh lemon juice
- Optional: lemon zest for garnish
Step-by-Step Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line a bundt pan with non-stick spray. Set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy—about 3-4 minutes. This step is key for a tender crumb.
Step 4: Add Eggs and Flavor
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Step 5: Alternate Adding Dry Ingredients and Dairy
With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix just until combined—don’t overmix.
Step 6: Bake
Divide the batter evenly between your prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before glazing.
Step 8: Prepare the Lemon Glaze
In a small bowl, whisk powdered sugar with lemon juice, starting with 3 tablespoons. Add more juice a little at a time until the glaze reaches a pourable but thick consistency.
Step 9: Glaze and Serve
Once the cakes are completely cool, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired. Let the glaze set before slicing.
Tips for the Best Lemon Cake
- Use fresh lemons: Zest and juice from fresh lemons are vital for the best flavor.
- Room temperature ingredients: This helps create a smooth batter and even baking.
- Don’t overmix: Overmixing can make the cake dense and tough.
- Check for doneness early: Ovens vary—start checking a few minutes before the timer.
- For extra moisture: Brush cake layers lightly with simple syrup before glazing.
Variations to Try
- Lemon Blueberry Cake: Fold fresh or frozen blueberries into the batter before baking.
- Lemon Poppy Seed Cake: Add 2 tablespoons poppy seeds for a classic flavor boost.
- Layer Cake with Lemon Buttercream: Swap the glaze for a whipped lemon buttercream frosting.
- Gluten-Free Option: Use a gluten-free all-purpose blend and bake a little longer if needed.
Storage
Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the unfrosted cake layers tightly wrapped for up to 3 months.
Final Thoughts
This lemon cake combines a perfect tender crumb with bright, fresh citrus flavor and a sweet-tart glaze that keeps every bite lively. It’s an all-purpose cake that works beautifully for celebrations or simply to brighten your day.
Make this lemon cake your next baking project and enjoy a dessert that’s truly a lemon cake to die for.
