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Lemon Cake Recipe

4.7 from 118 reviews

A bright and zesty Lemon Cake featuring a moist, buttery crumb infused with fresh lemon juice and zest, perfect as a refreshing dessert or afternoon treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar

Wet Ingredients

  • 3 large eggs
  • 1/2 cup unsalted butter, softened
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest

Instructions

  1. Prepare the Batter: In a large bowl, cream the softened butter with the granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Gently fold in the flour, then add the fresh lemon juice and lemon zest, mixing until the batter is smooth and well combined.
  2. Bake the Cake: Preheat the oven to 350°F (175°C). Pour the prepared batter into a greased or parchment-lined cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
  3. Cool and Glaze: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cool, optionally prepare a lemon glaze by mixing powdered sugar with a little lemon juice and drizzle it over the cake for extra lemon flavor and sweetness.

Notes

  • For extra moistness, use room temperature eggs and butter.
  • You can substitute the all-purpose flour with a gluten-free blend to make it gluten-free.
  • Lemon zest can be adjusted according to your taste preference; more zest will yield a stronger lemon flavor.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Ensure not to overmix the batter to keep the cake tender.

Keywords: lemon cake, lemon dessert, citrus cake, lemon zest, easy cake recipe, moist cake