Name: Lemon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American / Classic
Ingredients: For the Cake:; 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; ¼ cup fresh lemon juice; ½ cup milk or buttermilk; 1 tsp vanilla extract; For the Glaze (optional):; 1 cup powdered sugar; 1–2 tbsp lemon juice

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This Lemon Cake is soft, moist, and bursting with bright citrus flavor. I love how it brings the perfect balance of sweetness and tang, making it an ideal treat for any occasion—from afternoon tea to a celebratory dessert. Every bite feels like sunshine.

Why You’ll Love This Recipe

I love this cake because it’s incredibly refreshing and not overly sweet. The lemon flavor shines through in both the cake and the glaze, giving it a clean, zesty finish. It’s also super simple to make with ingredients I almost always have on hand. Whether I bake it as a loaf, a round cake, or even cupcakes, it always turns out beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Lemon zest
Lemon juice (freshly squeezed)
Milk or buttermilk
Vanilla extract

For the glaze (optional but recommended):

Powdered sugar
Lemon juice

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan.
In a bowl, I whisk together the flour, baking powder, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy.
I beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla.
I alternate adding the dry ingredients and the milk, mixing just until combined.
I pour the batter into the prepared pan and smooth the top.
I bake for 40–50 minutes, or until a toothpick comes out clean.
While the cake cools slightly, I whisk powdered sugar and lemon juice to make a glaze, then drizzle it over the cake once it’s mostly cooled.

Servings and timing

This lemon cake serves 8–10 slices. It takes 15 minutes to prepare and about 45 minutes to bake.

Variations

Sometimes I add poppy seeds to make it a lemon poppy seed cake. When I want something richer, I use sour cream instead of milk for added moisture. I also like making a layered version with lemon curd in the middle or topping it with whipped cream and berries for a summery twist.

Storage/Reheating

I store the cake at room temperature, covered, for up to 3 days. For longer storage, I refrigerate it for up to 5 days. It also freezes well—I wrap individual slices in plastic and store them in a freezer-safe bag. To reheat, I microwave a slice for 10–15 seconds to bring back that fresh-from-the-oven feel.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice—it gives the cake a brighter, more natural flavor. Bottled juice can taste flat.

How do I keep the cake moist?

I don’t overbake it, and I make sure to use enough fat (butter or sour cream). A glaze also helps lock in moisture.

Can I turn this into cupcakes?

Yes! I bake them at 350°F for 18–22 minutes. They’re light, fluffy, and perfect for parties.

What’s the best flour to use?

All-purpose flour works great, but I’ve also used cake flour for a softer crumb.

Is the glaze necessary?

It’s optional, but I always add it. It boosts the lemon flavor and gives the cake a sweet-tart finish.

Conclusion

Lemon Cake is one of those desserts I keep coming back to. It’s simple, bright, and satisfying—perfect any time I want something light yet indulgent. Whether I dress it up or keep it classic, this cake never fails to make the moment feel a little more special.