Lemon Cake Recipe
The moment you slice into a perfectly baked lemon cake, the air fills with the bright, uplifting scent of fresh citrus. The golden crumb feels tender beneath your fork, while a glossy lemon glaze drips slowly down the sides, catching the light. This cake isn’t just a dessert, it’s a burst of sunshine on a plate, and trust me, you’re going to love this.
Behind the Recipe
Lemon cake has always been my go-to when I want something cheerful yet comforting. I remember baking it for the first time on a rainy afternoon, just to brighten the mood. The zing of lemon paired with soft, fluffy cake felt like a hug wrapped in sunshine. Every slice still carries that same cozy magic.
Recipe Origin or Trivia
While lemon desserts have been around for centuries, lemon cake as we know it today gained popularity in European kitchens, especially in England, where citrus fruits were once considered luxurious. The combination of sweet sponge and tangy citrus was prized for afternoon teas, and it has since found a place in kitchens around the world.
Why You’ll Love Lemon Cake Recipe
Versatile: Perfect for brunch, afternoon tea, or as an elegant dessert after dinner.
Budget-Friendly: Simple ingredients you probably already have in your pantry.
Quick and Easy: Ready in just over an hour from start to finish.
Customizable: Add poppy seeds, swap the glaze for frosting, or make it a layer cake.
Crowd-Pleasing: Loved by kids and adults alike, it’s always a safe bet.
Make-Ahead Friendly: Stays moist and delicious for days when stored properly.
Great for Leftovers: Wonderful toasted lightly with butter for a breakfast treat.
Print
Lemon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
A soft, tender lemon cake bursting with fresh citrus aroma and topped with a tangy-sweet lemon glaze, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 3 large eggs
- Zest from 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a bowl, whisk flour, baking powder, and salt together.
- In another bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually add the dry mixture to the wet mixture, alternating with milk, and mix until just combined.
- Pour batter into prepared pan, smooth the top, and bake for 50–55 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool completely. Whisk powdered sugar and lemon juice together for the glaze, then drizzle over the cake.
- Slice and serve as desired.
Notes
- Use fresh lemons for the best flavor.
- Do not overmix the batter to keep the cake light.
- Wait until the cake is completely cooled before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: lemon cake, citrus dessert, loaf cake, easy lemon recipe, glazed cake
Chef’s Pro Tips for Perfect Results
The secret to an irresistible lemon cake lies in balance and technique:
- Use fresh lemons for both zest and juice to capture the brightest flavor.
- Beat the butter and sugar until pale and fluffy for a light texture.
- Sift your dry ingredients to avoid dense pockets in the cake.
- Allow the cake to cool completely before glazing to avoid melting the topping.
Kitchen Tools You’ll Need
Before we get started, gather these essentials:
Mixing Bowls: For combining wet and dry ingredients separately.
Electric Mixer: Ensures a light and airy batter.
Zester/Grater: To capture fine lemon zest without the bitter pith.
Measuring Cups and Spoons: For accuracy in baking.
Loaf Pan or Cake Tin: Standard 9×5 inch loaf pan works perfectly.
Ingredients in Lemon Cake Recipe
The beauty of this cake lies in the harmony of simple ingredients:
- All-Purpose Flour: 2 cups, provides the cake’s structure.
- Baking Powder: 2 teaspoons, helps the cake rise beautifully.
- Salt: 1/2 teaspoon, enhances the overall flavor.
- Unsalted Butter: 1 cup (softened), adds richness and moisture.
- Granulated Sugar: 1 1/4 cups, sweetens and tenderizes the crumb.
- Large Eggs: 3, bind the batter and add richness.
- Fresh Lemon Zest: From 2 lemons, infuses bright citrus aroma.
- Fresh Lemon Juice: 1/4 cup, gives tangy flavor.
- Milk: 1/2 cup, keeps the crumb tender.
- Powdered Sugar: 1 cup (for glaze), sweet topping.
- Additional Lemon Juice: 2–3 tablespoons (for glaze), creates a tangy finish.
Ingredient Substitutions
All-Purpose Flour: Use gluten-free baking blend for a gluten-free option.
Unsalted Butter: Swap with margarine or plant-based butter for dairy-free.
Milk: Replace with almond, oat, or soy milk.
Ingredient Spotlight
Fresh Lemon Zest: Packed with natural oils, it’s where most of the lemon’s aroma lives.
Unsalted Butter: Allows better control over salt levels in baking.

Instructions for Making Lemon Cake Recipe
Every great bake starts with a plan, so here’s the roadmap to your perfect lemon cake:
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Combine Ingredients: In a bowl, whisk flour, baking powder, and salt. In another, beat butter and sugar until fluffy, then add eggs one at a time, mixing well. Stir in lemon zest and juice.
- Prepare Your Cooking Vessel: Gradually mix dry ingredients into the wet mixture, alternating with milk until just combined.
- Assemble the Dish: Pour batter into the prepared loaf pan, smoothing the top.
- Cook to Perfection: Bake for 50–55 minutes, or until a toothpick comes out clean.
- Finishing Touches: Whisk powdered sugar with lemon juice to make glaze. Drizzle over cooled cake.
- Serve and Enjoy: Slice and serve with tea, coffee, or a dollop of whipped cream.
Texture & Flavor Secrets
The crumb should be tender yet slightly springy, with a delicate moistness that lingers. The glaze adds a thin, crisp sweetness that contrasts beautifully with the zesty tang of the cake.
Cooking Tips & Tricks
- Zest the lemons before juicing to make the process easier.
- Don’t overmix the batter, as it can make the cake dense.
- Store the cake covered to keep it moist longer.
What to Avoid
- Using bottled lemon juice, as it lacks the vibrant flavor of fresh.
- Overbaking, which can dry out the crumb.
- Adding glaze before the cake cools, as it will slide off.
Nutrition Facts
Servings: 10
Calories per serving: 290
Note: These are approximate values.
Preparation Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Make-Ahead and Storage Tips
You can bake this cake a day ahead and store it tightly wrapped at room temperature. It also freezes beautifully, just wrap slices individually and thaw before enjoying. To reheat, warm gently in the microwave for 10–15 seconds.
How to Serve Lemon Cake Recipe
Serve thick slices with a dusting of powdered sugar or a scoop of vanilla ice cream. For a tea-time treat, pair it with Earl Grey or chamomile tea.
Creative Leftover Transformations
Turn leftover slices into lemon cake trifles layered with whipped cream and berries. Or toast and spread with mascarpone for a breakfast indulgence.
Additional Tips
For extra flavor, add a touch of vanilla extract to the batter. If you prefer a lighter glaze, thin it with a splash of milk.
Make It a Showstopper
Garnish with thin lemon slices and edible flowers for an elegant presentation. A dusting of zest over the glaze also adds a visual and aromatic touch.
Variations to Try
- Add blueberries to the batter for a fruity twist.
- Make it a layer cake with lemon cream filling.
- Add poppy seeds for a nutty crunch.
FAQ’s
1. Can I use Meyer lemons?
Yes, they’ll add a sweeter, less tart flavor.
2. Can I make this cake without a mixer?
Absolutely, just whisk vigorously by hand.
3. How do I know it’s fully baked?
A toothpick inserted should come out clean.
4. Can I make mini loaves?
Yes, just adjust baking time to 20–25 minutes.
5. Can I freeze the cake with glaze?
It’s better to glaze after thawing for the best texture.
6. How long will it stay fresh?
Up to 4 days at room temperature when covered.
7. Can I use whole wheat flour?
Yes, but it will make the cake denser.
8. Can I double the recipe?
Yes, use two pans or a larger baking tin.
9. Can I add frosting instead of glaze?
Yes, cream cheese frosting pairs beautifully.
10. Can I make it vegan?
Yes, replace butter, milk, and eggs with plant-based alternatives.
Conclusion
This lemon cake is more than just a recipe, it’s a little ray of sunshine you can bake in your own kitchen. From the first burst of citrus aroma to the last sweet crumb, it’s worth every bite. Bake it once, and it might just become your signature treat.