Irresistible Lemon Cake Recipe
This irresistible lemon cake recipe is a bright, zesty dessert that’s moist, fluffy, and easy to make. Made with fresh lemon juice and zest, this homemade lemon cake is perfect for spring, summer, or anytime you want a burst of citrus flavor. Topped with a tangy lemon glaze, it's the perfect treat for tea time, birthdays, or everyday indulgence.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour or gluten-free blend
- 2 teaspoons baking powder
- Pinch of salt
- Wet Ingredients:
- 1 cup unsalted butter softened or neutral oil
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- Juice of 2 fresh lemons
- Zest of 2 lemons
- Optional: ½ cup Greek yogurt or sour cream
- Lemon Glaze Optional:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Make the Batter
- Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon juice, and zest.
- Add Dry Ingredients
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture. Fold in yogurt or sour cream if using.
- Bake
- Preheat oven to 350°F (175°C). Grease and flour a loaf or round cake pan. Pour in batter and smooth the top.
- Bake for 30–40 minutes, or until a toothpick inserted comes out clean.
- Glaze the Cake
- While cake cools slightly, mix powdered sugar and lemon juice to form glaze. Drizzle over warm cake.
Notes
- Always zest lemons before juicing.
- Use room temperature ingredients for better texture.
- Don’t overmix; it can make the cake dense.
- Lemon extract can boost flavor if desired.
- Let cake cool slightly before glazing to avoid melting.