If you’re looking for a cake that is light, moist, and bursting with fresh citrus flavor, this homemade lemon cake is the one you’ll want to bake again and again. It’s a simple yet impressive dessert that combines tangy lemon zest, a moist buttery crumb, and a refreshing glaze that ties everything together.
Whether you’re baking for a brunch, special occasion, or simply want to treat yourself, this lemon cake is a crowd-pleaser that serves 10 and is easy enough for any home baker.
1. Lemon Cake Recipe (Serving: 10)
Ingredients
For the lemon pound cake:
-
1 ½ cups all-purpose flour
-
1 ½ tsp baking powder
-
1 Tbsp lemon zest (from 1–2 lemons)
-
½ tsp salt
-
½ cup unsalted butter, room temperature
-
1 cup granulated sugar
-
2 large eggs, room temperature
-
1 tsp vanilla extract
-
2 Tbsp lemon juice (about ½ a lemon)
-
½ cup buttermilk (see substitution below)
For the lemon syrup:
-
¼ cup lemon juice (about 1 lemon)
-
3 Tbsp powdered sugar
For the lemon icing:
-
1 cup powdered sugar, sifted
-
1 ½ Tbsp lemon juice
-
1 Tbsp milk
Instructions
Step 1: Prepare your equipment
Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. The lemon zest will infuse the flour with its fragrant oils, ensuring every bite of cake has a citrusy aroma.
Step 3: Cream butter and sugar
In a large mixing bowl, use an electric mixer (or stand mixer with paddle attachment) to beat the butter and granulated sugar together until light and fluffy—about 3–4 minutes. This step is key to creating a tender, airy crumb.
Step 4: Add eggs and flavorings
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract and fresh lemon juice. The batter may look slightly curdled at this stage, but don’t worry—it will smooth out once the dry ingredients are added.
Step 5: Combine wet and dry mixtures
Add the dry mixture in three additions, alternating with the buttermilk. Start and finish with the flour mixture, mixing on low speed until just combined. Avoid overmixing, as this can lead to a dense cake.
Step 6: Bake the cake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil.
Step 7: Make the lemon syrup
While the cake is baking, whisk together the lemon juice and powdered sugar for the syrup. This tangy syrup will soak into the warm cake, enhancing its flavor and moisture.
Step 8: Soak the cake
Once the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove it from the pan and place it on a wire rack set over a baking sheet. While the cake is still warm, brush or drizzle the lemon syrup evenly over the surface. Let it cool completely before icing.
Step 9: Make the lemon icing
In a small bowl, whisk together the sifted powdered sugar, lemon juice, and milk until smooth. Adjust the consistency if needed by adding a few extra drops of milk or sugar. The icing should be pourable but not too runny.
Step 10: Glaze and serve
Once the cake has cooled completely, drizzle the icing over the top, letting it drip down the sides. Slice and serve for a burst of sweet and tangy goodness in every bite.
2. Tips for Perfect Homemade Lemon Cake
Baking lemon cake is simple, but a few small details can make all the difference:
Use fresh lemons – Bottled lemon juice lacks the bright, zesty flavor you get from fresh lemons. Always zest before juicing to maximize flavor.
Room temperature ingredients – Butter, eggs, and buttermilk should be at room temperature to ensure they incorporate smoothly.
Don’t overmix – Overworking the batter after adding flour can create a dense, tough cake. Mix just until combined.
Test for doneness – Every oven bakes differently, so check the cake at the 45-minute mark. A toothpick should come out mostly clean with a few moist crumbs.
Cool before glazing – If you add the icing while the cake is still warm, it will melt into the cake instead of setting beautifully on top.
3. Variations & Substitutes
This recipe is versatile, and you can easily adjust it to suit your taste or the ingredients you have on hand. Here are some fun variations:
Citrus twist: Substitute lime, orange, or grapefruit zest and juice for a different citrus flavor.
Lemon poppy seed: Stir in 1–2 tablespoons of poppy seeds to the batter for added texture and a classic twist.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Buttermilk substitute: If you don’t have buttermilk, mix ½ cup milk with 1 ½ teaspoons lemon juice or vinegar. Let it sit for 5 minutes before using.
Frosting upgrade: Instead of the simple icing, top the cake with cream cheese frosting for a richer dessert.
Bundt cake style: Double the recipe and bake in a Bundt pan for a more dramatic presentation.
4. How to Store Leftover Lemon Cake
One of the best things about lemon cake is that it stores beautifully, staying moist and flavorful for days.
Room temperature: Wrap the cooled cake tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5–6 days. Bring to room temperature before serving for the best texture.
Freezer: Lemon cake freezes well. Wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
This easy homemade lemon cake recipe is proof that you don’t need complicated techniques or fancy ingredients to create something truly delicious. With its soft, buttery crumb, refreshing lemon flavor, and simple glaze, it strikes the perfect balance between sweet and tangy. Next time you’re craving a cake that’s both comforting and refreshing, give this lemon cake a try. I promise it will quickly become a favorite in your kitchen.
