This lemon cake is super simple to make, full of fresh lemon flavor, and topped with a tangy lemon glaze. Perfect for any occasion with its moist texture.
Hey there my friend 👋. This lemon cake is so easy to make and the taste is fantastic. It is so moist and full of lemon flavor.
Your family and friends will love it, and they might even beg you to make it again.
Let’s get started!
Utensils You Need
Here’s what you’ll need to make this delicious cake:
- 9-inch round cake pan.
- Large mixing bowl
- Whisk
- Oven
- Spatula
- Electric mixer or stand mixer
- Cooling rack
The Recipe
Lemon Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice
Instructions
To prepare the cake batter:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt.
- In another large bowl, use a mixer to beat the butter and sugar until light and fluffy.
- Add eggs to the mixer one at a time, beating each until incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter.
- Stir in the milk, lemon zest, and lemon juice and mix until combined.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
To make the glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
To assemble the cake:
- Once the cake is completely cool, drizzle the lemon glaze on top.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For a brighter lemon flavor, add more lemon zest and lemon juice to the cake batter or glaze.
Alternative Ingredients
| Ingredient | Alternative |
| All-purpose flour | Gluten-free flour blend |
| Milk | Almond milk, soy milk, oat milk |
What to Serve With Lemon Cake
Here are some serving suggestions:
- Vanilla ice cream
- Whipped cream
- Fresh Berries
Frequently Asked Questions
Can I use store-bought lemon juice?
Yes. Fresh lemon juice always has the best flavor, but store-bought lemon juice is a great alternative.
Can I make this cake in advance?
Yes. This cake keeps well for a few days and the flavor actually gets better over time.
I don’t have a 9-inch round cake pan. What else can I use?
Yes. You can use an 8×8 square baking pan. Just follow the same instructions.
Can I freeze this cake?
Yes. To freeze, wrap the cooled cake in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
What if I don’t like lemon glaze?
You’ve got no problem. Instead, dust the cake with powdered sugar or make a simple cream cheese frosting.
Let me know how your lemon cake turns out.
