Name: Easy Lemon Cake Recipe: Bright, Moist & Perfect Every Time
Prep time: 20 min
Cook time: 30 min
Total time: 105 min
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.75 cup vegetable oil; 3 large eggs; 0.75 cup buttermilk; 3 tablespoons fresh lemon juice; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1.5 cups powdered sugar; 3 tablespoons fresh lemon juice; 2 tablespoons butter (melted)

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Lemon cake brings sunny flavor to any table. This simple recipe creates a moist cake with bright citrus taste that feels homemade and special. The combination of fresh lemon juice and zest gives the cake natural tang while keeping the crumb tender.

Whether you bake for weeknight desserts or special gatherings, this cake delivers consistent results with straightforward steps. The tangy flavor pairs well with simple glazes or cream cheese frosting, making it versatile for different occasions and skill levels.

Reasons to Try Lemon Cake

Lemon cake offers several advantages that make it worth learning. The bright citrus flavor feels fresh and light compared to heavier chocolate cakes. This cake uses simple pantry ingredients most home bakers already have on hand. The recipe works well for both beginners and experienced bakers because the steps remain straightforward.

The tender crumb comes from balancing buttermilk with oil, which keeps the cake moist for days after baking. Fresh lemon juice and zest create authentic flavor without artificial extracts or processed ingredients. Unlike some delicate cakes, this one tolerates minor variations and still tastes excellent. The recipe adapts easily to glazes, frostings, or simple dusting with powdered sugar. Many bakers return to this cake recipe because it consistently produces reliable results while tasting homemade and thoughtful.

Ingredients Notes

For the Cake:

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Vegetable oil
Eggs
Buttermilk
Fresh lemon juice
Lemon zest
Vanilla extract

For the Lemon Glaze:

Powdered sugar
Fresh lemon juice
Butter

How to Make lemon cake

For the Cake:

Preheat oven to 350°F and prepare a 9-inch round cake pan with butter and parchment paper
Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl
In a separate bowl, whisk together sugar, oil, and eggs until well combined
Add lemon zest and vanilla extract to the egg mixture and stir
Alternate adding flour mixture and buttermilk to the egg mixture, starting and ending with flour
Fold in fresh lemon juice gently until the batter is smooth
Pour batter into prepared pan and smooth the top
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely

For the Lemon Glaze:

Melt butter in a small bowl
Whisk in powdered sugar and lemon juice until smooth
Drizzle glaze over the cooled cake

What You Must Know About Lemon Cake

Temperature matters when mixing this cake. Use room-temperature eggs and buttermilk so the batter combines evenly without lumps. Cold ingredients can create a separated or grainy texture that affects the final crumb. Room-temperature ingredients blend smoothly and produce a tender cake.

Fresh lemon juice is essential, not bottled juice from concentrate. Fresh juice delivers bright, clean flavor while bottled versions taste flat or chemical. The juice also contains acid that reacts with baking soda, helping the cake rise properly. Measure lemon juice carefully because too much can make the cake taste sour rather than pleasantly tart.

Do not open the oven door during the first 25 minutes of baking. Temperature fluctuations cause the cake to sink in the middle or bake unevenly. Check doneness only when you suspect the cake is nearly done. The toothpick test works best: insert in the center and it should come out with just a few moist crumbs, not wet batter.

Zesting requires a microplane or fine grater. Avoid grating the white pith underneath the yellow skin because it tastes bitter. Only the colored zest adds flavor and visual appeal.

Helpful Tips

Brush the warm cake with simple syrup made from equal parts sugar and lemon juice before adding the glaze. This keeps the cake extra moist and adds more lemon flavor throughout. The syrup soaks into the warm cake layers and creates a tender texture that lasts for days.

Sift the flour if you have a sifter, as this incorporates air and produces a lighter crumb. If you don’t have a sifter, whisk the flour in the bowl for about 20 seconds before measuring.

Use an oven thermometer to verify your oven temperature. Many home ovens run hot or cool, which affects baking time. A thermometer ensures accurate results every time you bake.

Let the cake cool completely before glazing. If glaze hits a warm cake, it will melt and slide off rather than set in a smooth coating.

Variations and Substitutions

For a buttermilk substitute, combine regular milk with lemon juice and let sit for 5 minutes. The lemon juice curdles the milk and creates a similar texture to buttermilk.

Add poppy seeds to the batter for a poppy seed lemon cake. Mix 2 tablespoons of poppy seeds into the dry ingredients for added texture and visual interest.

Create a lemon blueberry version by folding fresh or frozen blueberries into the batter just before pouring into the pan. Use about 1 cup of berries and toss them lightly in a bit of flour first so they don’t sink to the bottom.

Replace the glaze with cream cheese frosting for a richer option. Beat softened cream cheese with butter, powdered sugar, and a touch of lemon juice for a tangy frosting that complements the cake perfectly.

Serving Suggestions for Lemon Cake

Serve lemon cake with fresh whipped cream and lemon slices on the side. The cool cream balances the bright citrus flavor and adds a luxurious element to each bite.

Pair the cake with fresh berries like raspberries or strawberries for color and complementary flavors. The tartness of berries echoes the lemon and creates a balanced dessert.

Dust the top with additional powdered sugar or candied lemon peel for decoration. Candied lemon peel adds glossy texture and intense lemon flavor that impresses at gatherings.

Serve with a cup of chamomile or earl grey tea for a sophisticated afternoon treat. The tea’s floral notes pair beautifully with the cake’s bright lemon character.

Storage

Store the cooled cake in an airtight container at room temperature for up to 4 days. The cake actually improves on day two as flavors develop and the crumb becomes more tender. Lemon juice acts as a natural preservative, keeping the cake fresh longer than many other cakes.

To freeze, wrap the cooled cake tightly in plastic wrap and place in a freezer-safe container. It keeps for up to 3 months in the freezer. Thaw at room temperature for about 2 hours before serving. If you prefer to freeze individual slices, wrap them separately for easy portioning.

Frequently Asked Questions About Lemon Cake

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice produces noticeably better flavor. Bottled juice from concentrate tastes chemical or flat by comparison. If you must use bottled juice, reduce the amount slightly because it contains added acid that can make the cake taste overly sour. Fresh juice is worth seeking out for the best results.

Why did my cake sink in the middle?

Underbaking causes sunken centers more often than overbaking. Remove the cake from the oven when a toothpick inserted in the center comes out with just a few moist crumbs, not completely dry. A sunken center also indicates the oven door opened too early, lowering the temperature during the critical rising phase. Bake at least 25 minutes before checking.

Can I make this cake in a 9-by-13 inch pan?

Yes, the recipe works in a 9-by-13 inch rectangular pan. The batter will spread thinner, so reduce the baking time to 25-28 minutes. Check with a toothpick earlier since thin cakes bake faster. The cake will be a sheet cake rather than a layer cake, which is perfect for casual gatherings.

What’s the difference between lemon zest and lemon juice?

Lemon zest is the colored part of the peel and contains oils that deliver intense lemon flavor. Lemon juice is the liquid inside the fruit and provides acidity and tartness. Using both zest and juice creates complexity in the cake. Zest alone makes the flavor one-dimensional, while juice alone tastes harsh without the aromatic quality zest provides.

Can I double this recipe?

Yes, double the ingredients and divide the batter between two prepared pans. Baking time remains about the same since both pans bake at the same temperature. If your oven is small, bake one pan at a time to ensure even heat circulation. Doubled batters can be more difficult to mix, so combine ingredients in stages to avoid overmixing.

How do I prevent the glaze from being too thick?

Add lemon juice gradually until you reach the right consistency. The glaze should flow slowly over the cake without puddling at the bottom. If it becomes too thin, add more powdered sugar a bit at a time. Temperature also matters: warm glaze flows more easily than cold glaze.

Is there a way to make this cake less sour?

Reduce the fresh lemon juice to 2 tablespoons instead of 3, and increase the vanilla extract to 1.5 teaspoons. Keep the lemon zest at the full amount to maintain flavor without excessive tartness. You can also skip the lemon juice in the glaze and use only butter and powdered sugar, then add just a squeeze of juice for subtle tang.

Can I substitute oil with butter?

Melt the butter and use the same amount as oil. Butter creates a slightly denser, richer crumb compared to oil’s lighter texture. Both work, but the result tastes different. Oil keeps the cake more tender and moist during storage, while butter gives a more traditional cake texture that firms up slightly as it cools.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	285
Total Fat	12g
Saturated Fat	2g
Cholesterol	35mg
Sodium	240mg
Total Carbohydrates	42g
Dietary Fiber	0g
Sugars	28g
Protein	3g

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