There’s something incredibly comforting about a slice of lemon cake. Its soft, moist texture combined with a bright, zesty flavor makes it the perfect treat for just about any occasion—from birthdays to lazy Sunday afternoons. Whether you top it with a tangy glaze or a fluffy lemon buttercream, this cake brings sunshine to the table. In this guide, I’ll walk you through how to make a classic lemon cake that’s full of flavor, easy to bake, and guaranteed to impress your guests—even if you’re not a pro in the kitchen.
Quick Facts
Here’s a quick overview of the lemon cake recipe to help you plan your baking session:
| Course | Dessert |
|---|---|
| Cuisine | American / European |
| Difficulty | Easy |
| Servings | 8 |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Calories | 320 kcal per slice |
Equipment Needed
Before diving in, make sure you have all the right tools. Good prep makes baking smoother and way more fun!
- Mixing Bowls – At least two: one for wet and one for dry ingredients.
- Electric Mixer or Hand Whisk – Helps to cream butter and sugar quickly.
- Measuring Cups and Spoons – For accuracy, especially with baking.
- Zester or Microplane – To get the best zest from your lemons.
- Citrus Juicer – Makes juicing lemons easier and faster.
- Sifter or Fine Mesh Strainer – Useful for lump-free flour.
- Rubber Spatula – For folding and scraping the batter cleanly.
- 9-inch Round Cake Pan or Loaf Pan – Either works well.
- Parchment Paper – Prevents sticking and helps with easy removal.
- Cooling Rack – Cools the cake evenly without sogginess.
- Oven Mitts – Always safety first!
Ingredients
Here’s everything you’ll need for this refreshing lemon cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest (about 2 lemons)
- ½ cup plain yogurt or sour cream
- 1 tsp vanilla extract
- Optional: Powdered sugar or lemon glaze for topping
Instructions
Step-by-Step Directions:
- Preheat your oven to 350°F (175°C). Line your cake pan with parchment paper or lightly grease it.
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
- Add the eggs one at a time, beating well after each.
- Mix in lemon juice, lemon zest, vanilla extract, and yogurt (or sour cream).
- Gradually fold in the dry ingredients. Mix until just combined—don’t overmix!
- Pour the batter into your prepared pan. Smooth the top with a spatula.
- Bake for 30–35 minutes or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then move it to a wire rack.
- Once cooled, dust with powdered sugar or drizzle with lemon glaze.
Essential Note:
Always use fresh lemons. Bottled lemon juice lacks the bright, vibrant flavor you need for a lemon cake. Also, room-temperature ingredients mix better and create a smoother batter. Don’t skip preheating the oven—it helps the cake rise evenly. For extra flavor, add a few drops of lemon extract along with the zest.
