There is something utterly irresistible about a bright, zesty Lemon Cake Recipe that just sings of sunshine and happiness. This tender, moist cake bursts with fresh lemon flavor in every bite, balancing tanginess and sweetness perfectly. Whether you’re baking for a special occasion or just want to brighten up your afternoon tea, this Lemon Cake Recipe delivers a delightful experience that feels both fresh and comforting. Trust me, once you make this, it’ll become a beloved favorite in your dessert rotation!
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this Lemon Cake Recipe shine. Each item plays a crucial role in creating the perfect balance of flavor, texture, and that gorgeous golden color.
- All-purpose flour: Provides the structure that keeps the cake tender yet sturdy.
- Baking powder: Helps the cake rise beautifully and keeps the crumb light.
- Baking soda: Works alongside baking powder for an even, airy texture.
- Salt: Enhances all the flavors, making sure the lemon really pops.
- Unsalted butter: Adds richness and moisture for that melt-in-your-mouth feel.
- Granulated sugar: Sweetens perfectly without overpowering the lemon zing.
- Eggs: Bind everything together, giving the cake its wonderful rise and velvety texture.
- Lemon zest: The secret ingredient that infuses bright, fresh lemon oils right into every bite.
- Fresh lemon juice: Provides natural tang and acidity that brightens the flavor beautifully.
- Vanilla extract: Rounds out the citrus with smooth, warm undertones.
- Buttermilk: Keeps the cake extra moist and tender while adding a subtle tanginess.
How to Make Lemon Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then lightly dust them with flour, tapping out the excess. This little step ensures your cakes will come out cleanly once baked and prevents any sticking mishaps.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure your leavening agents and salt are evenly distributed throughout, giving your Lemon Cake Recipe the perfect rise and flavor balance.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy—about 4 to 5 minutes. This process incorporates air into the batter, which is crucial for achieving that soft, airy crumb everyone loves in lemon cake.
Step 4: Add Eggs One at a Time
Slowly add the eggs to the butter and sugar mixture, beating well after each addition. This gradual incorporation ensures your batter stays smooth and cohesive, helping your Lemon Cake Recipe rise evenly and retain a tender texture.
Step 5: Incorporate Lemon and Vanilla
Stir in the fresh lemon zest, lemon juice, and vanilla extract until everything is well combined. This is where the magic happens—those fragrant lemon oils mixed with tangy juice create a burst of citrus brightness that defines this cake.
Step 6: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Add about a third of the dry mix first, then half the buttermilk, and repeat until everything’s incorporated. Mix on low speed to avoid overworking the batter, which keeps your cake tender and soft.
Step 7: Final Mix
Increase your mixer speed to medium for 10 to 15 seconds to smooth out the batter without overmixing. This step ensures your Lemon Cake Recipe batter is velvety and lump-free, ready for the oven.
Step 8: Divide and Bake
Pour the batter evenly into the prepared pans and smooth the tops. Bake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
Step 9: Cool Your Cakes
Allow the cakes to cool in the pans for about 10 minutes, then gently turn them out onto a wire rack to cool completely. Proper cooling prevents your frosting from melting and helps the cake layers to set perfectly.
Step 10: Frost and Assemble
Once completely cool, your cake is ready to be frosted and assembled any way you like, whether it’s a simple glaze, cream cheese frosting, or a light lemon buttercream. This is where you can get creative and really make this Lemon Cake Recipe your own.
How to Serve Lemon Cake Recipe
Garnishes
Add fresh lemon slices, a dusting of powdered sugar, or edible flowers for a stunning presentation that enhances the lemony freshness. A delicate twist of lemon zest on top also adds a fragrant, lovely touch.
Side Dishes
This lemon cake pairs wonderfully with fresh berries, a scoop of vanilla ice cream, or even a dollop of lightly whipped cream to complement the tang while balancing the sweetness.
Creative Ways to Present
Try layering the cake with curd or lemon curd in between for extra citrus zing. You could also turn this into mini cupcakes or an elegant layered trifle for a fun twist on the classic Lemon Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Store your cake layers or assembled cake in an airtight container at room temperature if you plan to eat it within a couple of days. For longer freshness, keep it refrigerated, tightly wrapped to prevent drying out.
Freezing
This Lemon Cake Recipe freezes beautifully! Wrap layers tightly in plastic wrap and then foil. When ready to enjoy, thaw in the refrigerator overnight before frosting or serving.
Reheating
If you prefer your cake slightly warm, gently heat individual slices in the microwave for 10–15 seconds. Be careful not to overheat, or the cake might dry out.
FAQs
Can I use regular milk instead of buttermilk?
Yes! To mimic buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5-10 minutes before using. This gives the acidity needed to make the cake tender and moist.
How can I make my lemon cake more lemony?
Increase both the lemon zest and fresh juice slightly—but don’t overdo it or the batter might curdle. You can also add a lemon glaze or drizzle for an extra burst of citrus after baking.
What frosting pairs best with this Lemon Cake Recipe?
A classic cream cheese frosting complements the lemon flavor beautifully without being too sweet, but you can also try a lemon buttercream or a simple vanilla glaze depending on your preference.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure it contains xanthan gum or a similar binding agent to keep the texture just right.
How do I prevent my cake from drying out?
Make sure to measure flour correctly by spooning it into the cup and leveling off. Also, don’t overbake—check doneness starting at 30 minutes. Proper storage in airtight containers helps maintain moistness too.
Final Thoughts
There is simply no better way to brighten up your baking repertoire than with this delightful Lemon Cake Recipe. With its tender crumb and lively citrus flavor, it’s sure to bring smiles around your table. Give this recipe a try and watch it become a treasured go-to treat you’ll want to bake again and again!
Print
Lemon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 9-inch round cakes (serves approximately 12 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lemon Cake recipe features a moist and tender cake infused with fresh lemon zest and juice, offering a perfect balance of sweet and tangy flavors. Made with simple pantry staples like all-purpose flour, butter, and buttermilk, it is an ideal dessert for any occasion. The cake is baked to golden perfection and can be enjoyed as is or garnished with your favorite frosting.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. Dust the pans lightly with flour, tapping out the excess to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 4-5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully mixed before adding the next.
- Add Lemon and Vanilla: Stir in the lemon zest, fresh lemon juice, and vanilla extract until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin by adding a third of the dry ingredients, followed by half of the buttermilk, continuing until all ingredients are fully incorporated. Mix on low speed to avoid overworking the batter.
- Ensure Smooth Batter: Increase mixer speed to medium for 10-15 seconds to create a smooth, homogenous batter.
- Divide Batter: Evenly divide the batter between the prepared cake pans, spreading it into an even layer for uniform baking.
- Bake: Place the pans on the middle rack of the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out clean or with only a few moist crumbs.
- Cool Cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
- Frost and Assemble: Once cooled, frost and assemble the cakes as desired to finish your lemon cake.
Notes
- Ensure butter is softened to room temperature for the best creaming results.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use fresh lemon juice and zest for a bright, natural lemon flavor.
- Allow cakes to cool completely before frosting to prevent melting.
- This cake pairs well with cream cheese frosting or a simple glaze made from powdered sugar and lemon juice.
