Name: Lemon Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; zest of 2 large lemons; ¼ cup fresh lemon juice; 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice

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Lemon cake is a delightfully refreshing treat that balances tanginess with sweetness, making it an absolute crowd-pleaser. This cake features a tender crumb that melts in your mouth and a bright, zesty flavor, thanks to the generous addition of fresh lemon juice and zest. As you take your first bite, you’ll experience a burst of citrusy goodness that’s invigorating and comforting at the same time. It’s perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a simple afternoon snack with tea.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Cake

I first stumbled upon this to-die-for lemon cake recipe during a potluck with friends, where everyone raved about its irresistible flavor. Since that day, it has become a staple in my baking repertoire. What I love most about this cake is its uncomplicated preparation, allowing even novice bakers to create a stunning dessert. And let’s be honest—there’s nothing quite like savoring a slice of homemade lemon cake, especially when drizzled with the most refreshing glaze. I’m excited to share this fabulous recipe with you!

Why You’ll Love This Recipe

Simple & Quick: Prepping and baking this lemon cake takes just about an hour, making it ideal for last-minute occasions.
Irresistible Flavor: The combination of fresh lemon juice and zest leaves your taste buds tingling with joy.
Eye-Catching Appeal: With its bright yellow hue and glossy glaze, this cake is a showstopper at any gathering.
Flexible Serving: It’s perfect for breakfast, tea time, or dessert after dinner—your choice!
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right flour substitutes.

Ingredients You’ll Need

1 ½ cups all-purpose flour: Essential for structure; you can also use gluten-free all-purpose flour for a gluten-free version.
1 teaspoon baking powder: This is the leavening agent that helps the cake rise beautifully.
½ teaspoon salt: Enhances the flavors; using kosher salt is an excellent option for a clean taste.
1 cup granulated sugar: Adds sweetness and moisture; for a lower-calorie version, consider using a sugar substitute.
½ cup unsalted butter, softened: Provides rich flavor; you can substitute with coconut oil for a dairy-free alternative.
2 large eggs: Keep them at room temperature for best results to ensure they mix easily.
1 teaspoon vanilla extract: For warmth; always choose pure vanilla extract over imitation for superior flavor.
½ cup milk: Whole milk enhances moisture, but you can use almond milk or oat milk for a dairy-free option.
Zest of 2 large lemons: The zest releases aromatic oils giving the cake that vibrant lemon flavor.
¼ cup fresh lemon juice: The star of the cake; fresh juice makes all the difference, so avoid bottled lemon juice.
1 cup powdered sugar: Used for the glaze; can be substituted with a sugar-free powder for a healthier option.
2-3 tablespoons fresh lemon juice: Mixed with powdered sugar to create a light and tangy drizzle over the cake.

How to Make Lemon Cake

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan to ensure your cake releases easily after baking.

Prepare Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. This step sets the foundation for a well-risen cake; setting it aside allows the leavening agent to activate.

Cream Butter and Sugar: In a large bowl, cream together 1 cup granulated sugar and ½ cup softened unsalted butter until light and fluffy. This process introduces air into the mixture and contributes to the cake’s tender texture.

Incorporate Eggs and Vanilla: Beat in 2 large eggs, one at a time, allowing each to incorporate fully before adding in 1 teaspoon vanilla extract. This helps bind the ingredients and enriches the flavor of your lemon cake.

Combine Wet Ingredients: In a separate bowl, whisk together ½ cup milk, the zest of 2 large lemons, and ¼ cup fresh lemon juice. This mixture adds moisture and a vibrant lemon flavor that will saturate the cake.

Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry. Mix until just combined; over-mixing can lead to a tough cake.

Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes for a round cake or 50-60 minutes for a loaf cake. The cake is done when a skewer inserted in the center comes out clean, and the edges are lightly golden.

Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes. Then, invert it onto a wire rack to cool completely. This prevents any sogginess and keeps the bottom crispy.

Prepare the Glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until it’s smooth and pourable. Drizzle the glaze over the cooled cake to add a sweet, tangy finish.

Storing & Reheating

To store your lemon cake, keep it at room temperature in an airtight container for up to 3 days. If you have leftovers, you can refrigerate it for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy it again, simply let it thaw in the fridge or at room temperature. You can also reheat slices in the microwave for about 10-15 seconds for a lovely, warm treat, though be aware that the texture might slightly change—refresh it with a light dusting of powdered sugar if desired.

Chef’s Helpful Tips

Make sure your eggs are at room temperature; this helps them incorporate better and results in a fluffier cake.
Don’t skip on creaming the butter and sugar. It’s quick and makes a big difference in texture when done properly.
Use fresh lemons for juice and zest. Bottled juice lacks the vibrant flavor that fresh fruit imparts.
If your cake domes slightly, leveling it with a serrated knife makes for a prettier presentation and easier slicing.
For extra zing, add a teaspoon of lemon extract to the batter. It amplifies the lemon flavor beautifully.

Lemon cake is not just a dessert; it’s a celebration of flavors that can brighten up even the dreariest days. Its lovely citrus essence makes it a standout choice for any occasion. I invite you to experiment with this recipe—you might find your personal variations that delight your taste buds even more!

Recipe FAQs

How can I make this lemon cake gluten-free?

You can substitute the all-purpose flour with a gluten-free all-purpose blend 1:1. Be sure it contains xanthan gum, or add about 1/4 teaspoon to help with structure.

Can I use bottled lemon juice instead of fresh?

While using bottled lemon juice is more convenient, it lacks the bright flavor of fresh juice and zest. I recommend sticking with fresh lemons whenever possible for the best taste.

How do I add more lemon flavor to the glaze?

To enhance the lemon flavor in your glaze, you can add more lemon zest into the icing or simply increase the amount of fresh lemon juice until you reach your preferred tartness.

What toppings pair well with lemon cake?

Consider topping your lemon cake with fresh berries for color and added flavor or light whipped cream to balance the zing of the lemon. A sprinkle of additional powdered sugar can also make it look extra inviting!