basic lemon cake recipe

Written ByJenny Smyth Posted on
basic lemon cake recipe
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The Best basic lemon cake recipe

I’ve been making this basic lemon cake recipe for years, and it’s always a hit with my family. The combination of the tangy lemon zest and the sweetness of the sugar is just perfect.

I love that it’s a simple recipe that requires minimal ingredients and effort, making it a great option for a weeknight dessert or a special occasion. My kids adore helping me in the kitchen, and this recipe is one of their favorites to assist with – they love measuring out the flour and sugar, and mixing in the lemon juice.

The cake is moist and flavorful, and it’s a great way to use up any lemons we have on hand. I’ve served it at birthday parties, potlucks, and even just as a random Tuesday treat.

It’s a versatile recipe that can be dressed up or down, depending on your preference. One of the best things about this recipe is that it’s relatively healthy compared to other desserts – it’s made with whole wheat flour, unsalted butter, and pure cane sugar.

Plus, the lemon juice adds a nice burst of vitamin C to our diet. I’ve also found that this recipe freezes beautifully, so I often make a double batch and store some in the freezer for later.

It’s a great way to have a delicious dessert on hand at all times.

Basic Lemon Cake

Basic Lemon Cake

4.6 from 1514 votes

A simple and refreshing lemon cake perfect for any occasion. This cake features a moist and tangy lemon flavor.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/2 cup buttermilk

For the Lemon Glaze

2 cups powdered sugar
3 tbsp fresh lemon juice
1 tbsp lemon zest

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan.
Set aside.
3In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
Set aside.
4In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
5Scrape down the sides of the bowl as needed.
6Beat in the eggs, one at a time, mixing well after each addition.
7Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
8Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
9Mix just until combined and no dry spots remain.
10Pour the batter into the prepared cake pan and smooth the top with a spatula.
11Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
12Remove the cake from the oven and let it cool in the pan for 10 minutes.
13Then, transfer the cake to a wire rack to cool completely before glazing.
14While the cake is cooling, prepare the lemon glaze.
15In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
16If the glaze is too thick, add more lemon juice, one teaspoon at a time, until it reaches your desired consistency.
17Once the cake is completely cooled, pour the lemon glaze over the top, allowing it to drip down the sides.
18Let the glaze set for a few minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Wire rack
Sifter or strainer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 350mg🌾Total Carbs: 58g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 5g

📝Notes

Tips: For a more intense lemon flavor, you can add an additional tablespoon of lemon zest to the cake batter. You can also substitute milk for buttermilk by adding 1 teaspoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.

This basic lemon cake recipe is always a good idea for any occasion – whether it’s a birthday party or just a Tuesday night treat. The best part about this recipe is that it freezes beautifully, so I often make a double batch and store some in the freezer for later.

When serving leftovers, consider slicing them thinly and serving with a dollop of whipped cream or ice cream – or even just as is! This cake is also perfect for potlucks or picnics – simply wrap individual slices in plastic wrap or aluminum foil for easy transport.

❓ Frequently Asked Questions About Basic Lemon Cake

Q: What type of lemons are best for this recipe?

For this basic lemon cake recipe, you’ll want to use fresh, high-quality lemons with plenty of zest. I prefer to use Meyer lemons for their sweet-tart flavor and tender skin.

Q: Can I substitute other types of sugar for the granulated sugar called for in the recipe?

Yes, you can use other types of sugar in place of granulated sugar if you prefer. Keep in mind that using brown sugar will give your cake a slightly different flavor profile than using white sugar.

Q: How do I ensure my cake turns out light and fluffy?

To achieve a light and fluffy texture, make sure to not overmix your batter – stop mixing once the ingredients are just combined.

Q: Can I make this cake in advance?

This cake is best consumed fresh, but you can make it ahead of time if needed. Simply wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.

Q: What is the best way to store leftover cake?

If you’re not serving the entire cake immediately, store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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