Lemon Cake

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Zesty, bright, and irresistibly moist—this Lemon Cake is the kind of dessert that brings sunshine to your plate. With its tender crumb and tangy citrus glaze, it strikes the perfect balance between sweet and tart. Whether you’re baking it for a spring brunch, a summer gathering, or a cozy afternoon tea, this cake is a crowd-pleaser that always delivers.

What makes this lemon cake stand out is its bold lemon flavor that comes from both fresh lemon juice and zest. The glossy glaze on top adds a layer of sweetness that complements the cake’s vibrant citrus base. And those thin slices of lemon used for garnish? They make every slice look like it came straight from a bakery window.

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Ingredients for this Lemon Cake

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• Lemon slices, for garnish

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a bundt or 9-inch round cake pan and lightly dust it with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key for a soft and airy cake texture.

Step 4: Add Eggs and Lemon

Beat in the eggs one at a time. Then add the lemon juice and lemon zest, mixing until fully combined. The batter might look slightly curdled—that’s totally normal.

Step 5: Combine and Mix

Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.

Step 6: Bake the Cake

Pour the batter into your prepared pan. Smooth the top with a spatula and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle it generously over the cooled cake and garnish with fresh lemon slices.

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Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice offers the best flavor, but in a pinch, bottled juice can work. Just make sure it’s 100% lemon juice with no added preservatives.

How can I make this cake extra moist?

Make sure you don’t overbake it, and consider brushing the warm cake with a simple lemon syrup before glazing for added moisture.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder and soda are also gluten-free.

Can I turn this into cupcakes?

Absolutely! This recipe yields about 12 cupcakes. Bake at 350°F (175°C) for 18–20 minutes.

What’s the best way to zest a lemon?

Use a microplane grater and only zest the bright yellow part—avoid the white pith, which can be bitter.

Can I add poppy seeds to this lemon cake?

Yes! Stir in 1 tablespoon of poppy seeds with the dry ingredients for a lemon-poppy seed twist.

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