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 truly a treat for the senses, with its bright yellow hue and zesty aroma filling the kitchen. The moment you take a slice, you’re greeted by a fluffy, moist texture that melts in your mouth, while the fresh lemon flavor dances on your tongue. Whether it’s a sunny afternoon or a rainy day, a slice of lemon cake can brighten anyone’s spirits. This delightful dessert is not just a cake; it’s an experience that brings joy and refreshment, making it perfect for gatherings or a simple family dinner.

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 remember the first time I baked lemon cake; it was a cloudy day, and I craved something uplifting. As I mixed the ingredients, the tangy scent of lemons began to fill my kitchen, instantly transforming my mood. Watching the cake rise in the oven, golden and delicious, while envisioning the smiles it would bring, truly made my day complete. That’s the magic of this recipe—it works every time, delighting dessert lovers and bakers alike. With just a handful of ingredients, you can create a masterpiece that tastes like spring on a plate. Let’s create this lovely lemon cake together!

Why You’ll Love This Recipe

Simple & Quick: This cake can be ready in just about an hour, making it an easy choice for unexpected guests.
Irresistible Flavor: The combination of fresh lemon juice and zest creates a cake bursting with flavor.
Eye-Catching Appeal: Its golden color and optional glaze make it a showstopper at any gathering.
Flexible Serving: Perfect for any occasion—whether as a cozy treat with tea or as a bright addition to your dessert table.
Diet-Friendly Options: With some tweaks, this lemon cake can be made gluten-free or dairy-free, catering to various dietary needs.

Ingredients You’ll Need

1 ½ cups all-purpose flour: This forms the basis of your cake, providing structure. For a gluten-free option, substitute with a gluten-free all-purpose blend.
1 teaspoon baking powder: This helps your cake rise, giving it that fluffy texture we all love.
½ teaspoon salt: A small touch to enhance flavors.
1 cup granulated sugar: This sweetens the cake beautifully, ensuring a balanced taste.
½ cup unsalted butter, softened: Brings richness and moisture. Room temperature butter blends well, so don’t skip this step!
2 large eggs: Eggs add moisture and help bind ingredients. It’s best to use them at room temperature for even mixing.
1 teaspoon vanilla extract: A delightful flavor enhancer—always opt for pure vanilla for the best taste.
½ cup milk: Adds moisture and creates a tender crumb. You can use any milk, including plant-based options.
Zest of 2 large lemons: This brings a bright and invigorating flavor, so don’t skimp—use fresh lemons for zest.
¼ cup fresh lemon juice: Adding a tangy brightness that makes the cake memorable.
1 cup powdered sugar: Needed for the glaze, making it sweet and shiny.
2-3 tablespoons fresh lemon juice: Extra juice for the glaze, giving it that delightful tanginess.

How to Make Lemon Cake

Preheat the oven: Set your oven to 350°F (175°C). While waiting for it to reach temperature, grease and flour a 9-inch round cake pan or loaf pan to ensure easy removal later.

Whisk dry ingredients: In a medium bowl, combine 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk them together and set aside to blend the flavors.

Cream butter and sugar: In a large bowl, use a hand mixer to cream together 1 cup granulated sugar and ½ cup softened unsalted butter. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.

Add eggs and vanilla: Next, incorporate the 2 large eggs, one at a time, mixing well after each addition. Then, add in 1 teaspoon vanilla extract, blending until smooth and evenly combined.

Mix wet ingredients: In a separate bowl, whisk together ½ cup milk, the zest from 2 lemons, and ¼ cup fresh lemon juice. This mix will add incredible flavor to the cake batter.

Combine wet and dry: Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the milk mixture in two additions—start and finish with the dry ingredients. Mix until just combined. Over mixing can make your cake tough, so be gentle!

Pour and bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes for the round pan or 50-60 minutes for the loaf pan, or until a skewer inserted into the center comes out clean.

Cool the cake: Allow the cake to cool in the pan for 10-15 minutes. Afterward, gently invert it onto a wire rack to cool completely. At this point, your kitchen should smell absolutely heavenly!

Make the glaze: For the finishing touch, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice in a small bowl until smooth and pourable. When your cake is completely cool, drizzle the glaze over the top, letting it drip down the sides for a beautiful presentation.

Storing & Reheating

To store your lemon cake, keep it at room temperature for up to three days, covered with plastic wrap to keep it fresh. For longer storage, refrigerate it in an airtight container for up to a week. You can also freeze the cake by wrapping slices tightly in plastic wrap and then foil, where it can stay good for up to three months. When you’re ready to enjoy your cake again, simply thaw in the fridge overnight and reheat in a microwave for 10-15 seconds to refresh its texture.

Chef’s Helpful Tips

Ensure your butter is softened adequately; it should feel like a cool stick when touched.
To prevent sticking, make sure to flour the pan well after greasing.
Don’t skip the cooling time; this helps improve the cake’s flavor and texture.
If your cake domes in the middle, that’s okay—just trim it lightly to create a flat surface for glazing.
Try adding poppy seeds for a delightful crunch or some fresh berries to serve alongside your slice for a modern twist.

Sharing a slice of homemade lemon cake is genuinely a moment to savor. Its light, fluffy texture paired with that zesty brightness brings joy to any occasion. Whether you enjoy it with your morning coffee or serve it at a sunny gathering with friends, this cake is sure to be a hit!

Recipe FAQs

Can I substitute the all-purpose flour for gluten-free flour?

Absolutely! Simply use a gluten-free all-purpose flour blend in place of the all-purpose flour. Make sure it’s a blend that includes xanthan gum for the best results, as this helps mimic the texture that gluten provides.

How can I make my lemon cake even more flavorful?

For an extra burst of lemony goodness, consider adding more lemon zest or a touch of lemon extract. You could also add a few tablespoons of poppy seeds for a delightful crunch and a classic flavor pairing.

Is it okay to use bottled lemon juice instead of fresh?

While fresh lemon juice is always recommended for the best flavor, you can use bottled lemon juice in a pinch. Just keep in mind it may not have the same vibrant taste as fresh lemons.

Can I make this cake ahead of time for an event?

Yes! You can bake the cake one or two days ahead of your event. Just store it properly—wrapped in plastic wrap—and ensure it’s kept at room temperature. You can glaze it right before serving for the best presentation and flavor!

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Lemon Cake

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Author: Peter
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Lemon Cake features a delightful and refreshing flavor, easy preparation, and uses fresh lemons and ingredients. Perfect for any occasion, it’s a homemade delight that will impress everyone!

Ingredients

Scale

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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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
In a large bowl, cream together granulated sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the milk, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions, starting and finishing with the dry mix. Combine until just mixed.
Pour the batter into the prepared pan and bake for 30-35 minutes for a round cake or 50-60 minutes for a loaf, until a skewer inserted comes out clean.
Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
Prepare the glaze by whisking together the powdered sugar with 2-3 tablespoons of lemon juice until smooth and pourable. Drizzle over the cooled cake.

Notes

Ensure all ingredients are at room temperature for better mixing.
Store leftovers in an airtight container to keep it fresh.
Adding lemon zest enhances the flavor significantly.