There’s something undeniably uplifting about a slice of Lemon Cake fresh from the oven.
The first time I tasted this tender, citrus-kissed cake, its soft crumb and vibrant lemon aroma instantly brightened my day.
Whether I’m serving it for a cozy afternoon tea or celebrating a special moment, this cake always feels like a sunny embrace in every bite.
Why You’ll Love This Recipe
Vibrant lemon flavor – Both zest and fresh juice infuse the batter, giving a natural, tangy kick.
Moist, tender crumb – A simple blend of butter, milk, and eggs creates a perfectly soft texture.
Easy to make – No complicated techniques or special equipment—just mix, bake, and enjoy.
Versatile serving – Works beautifully as a standalone treat or dressed up with glaze or fresh berries.
What You’ll Need (Ingredient Highlights)
All-purpose flour – The basis for a light, tender cake structure.
Granulated sugar – Sweetens while helping to keep the cake moist.
Baking powder & salt – Provide just the right lift and balance, ensuring an even rise.
Unsalted butter – Softened to create a silky batter and tender crumb.
Milk – Adds moisture and richness for that melt-in-your-mouth texture.
Eggs – Bind the ingredients and contribute to the cake’s structure.
Lemon zest & juice – Deliver that classic bright lemon taste throughout.
Vanilla extract – Rounds out the citrus notes with a comforting, aromatic depth.
Pro Tips Before You Start
Room-temperature ingredients – Ensure butter, eggs, and milk are at room temperature for a smooth, lump-free batter.
Zest before juicing – Use a fine grater to zest lemons first, then squeeze for juice to capture maximum flavor.
Don’t overmix – Combine wet and dry ingredients until just incorporated to keep the cake light.
Check early – Begin testing for doneness a few minutes before time is up; a clean toothpick indicates perfection.
How to Make Lemon Cake
Step 1: Prepare EverythingPreheat the oven and grease a round cake pan.
Gather dry ingredients (flour, sugar, baking powder, salt) in one bowl and zest the lemons.
Step 2: Mix the Batter
Combine dry ingredients, then add softened butter, milk, eggs, lemon zest, lemon juice, and vanilla extract.
Beat until the batter is smooth, but avoid overmixing.
Step 3: Bake the Cake
Pour batter into the prepared pan and bake until the edges are lightly golden and a toothpick comes out clean.
Allow the cake to rest briefly in the pan before transferring to a wire rack to cool completely.
What to Serve It With
Simple dusting of powdered sugar – A quick, elegant finishing touch.
Fresh berries or berry compote – The sweet-tart contrast pairs beautifully with lemon.
Whipped cream or whipped mascarpone – Adds a rich, creamy element to each slice.
Cup of tea or coffee – A hot cup balances the cake’s bright, citrusy notes perfectly.
Lemon glaze – Drizzle a simple mixture of powdered sugar and lemon juice for extra tang.
Variations / Substitutions
Gluten-free option – Swap all-purpose flour with a 1-to-1 gluten-free baking blend.
Dairy-free alternative – Use plant-based butter and dairy-free milk (almond or oat) in place of butter and cow’s milk.
Extra lemon punch – Add a spoonful of lemon curd on top of each slice before serving.
Lemon-poppy seed twist – Stir in a tablespoon of poppy seeds for a delightful crunch.
Storage & Leftovers
Room temperature – Wrap the cooled cake tightly in plastic or store in an airtight container. It stays fresh for up to 2 days.
Refrigeration – Store in an airtight container and bring to room temperature before serving; lasts up to 4 days.
Freezing – Wrap individual slices in plastic and freeze; thaw at room temperature when ready to enjoy.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh juice yields the brightest flavor; bottled juice may be too concentrated or lack zest’s oils.
Why does the cake sometimes sink in the center?
Overmixing or opening the oven door too early can cause sinking.
Mix gently and wait until close to bake time before checking doneness.
Can I make this recipe into cupcakes?
Yes—fill lined muffin tins about two-thirds full and bake for 18–22 minutes or until a toothpick comes out clean.
Is it necessary to let the cake cool completely before slicing?
Allowing it to cool ensures clean slices and helps the crumb set.
Slicing while warm may cause the cake to crumble.
How can I make the cake more moist?
Ensure not to overbake; test with a toothpick.
You can also substitute half the milk with sour cream or yogurt for extra tenderness.
What’s the best way to store leftovers to maintain freshness?
Cool completely, wrap in plastic or place in an airtight container, and keep at room temperature for up to 2 days.
Final Thoughts
This Lemon Cake strikes the perfect balance of simplicity and bright, sunny flavor.
With its moist crumb and refreshing citrus notes, it’s a versatile treat that suits any occasion—from a cozy afternoon snack to a festive dessert.
Keep the recipe handy, and you’ll find yourself reaching for it whenever you crave a delightful burst of lemony goodness.
Classic Lemon Cake
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- Combine Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt until well mixed.
- Add Wet Ingredients: Add softened butter, milk, eggs, lemon zest, lemon juice, and vanilla extract to the dry mix.
- Beat until smooth, being careful not to overmix.
- See full steps with tips & photos → https://p4pd.org/lemon-cake/
