homemade lemon cake recipe

Written ByJenny Smyth Posted on
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The Best homemade lemon cake recipe

I’ve been making this homemade lemon cake recipe for years, and it’s always a hit with my family. The first time I made it, I was hooked – the way the lemon zest and juice infused into the batter, the tender crumb, and the moistness of the cake all combined to create a truly special dessert. My kids love helping me in the kitchen, and this recipe is always a favorite of theirs.

They love measuring out the ingredients, mixing the batter, and of course, getting to lick the spoon when we’re done. This cake is perfect for any occasion – whether it’s a special dinner party or just a Tuesday night dessert. It’s also great for packing lunches or snacks for on-the-go.

And as an added bonus, this recipe is relatively healthy compared to other desserts out there – with less sugar and more wholesome ingredients. So go ahead and give it a try – I promise you won’t be disappointed! The key to making this cake is to use room temperature ingredients and to not overmix the batter.

This ensures that the cake will be light and fluffy, rather than dense and heavy. You’ll also want to use high-quality ingredients like real butter and fresh lemons for the best flavor. Once you’ve mixed up the batter, pour it into a greased and floured pan and bake until golden brown.

Let it cool completely before serving – this will help prevent it from breaking apart when you slice it. The aroma of freshly baked lemon cake is one of my favorite smells in the world – it’s like a warm hug on a cold day! My family loves this cake so much that we often make it for special occasions like birthdays and holidays.

But honestly, it’s perfect for any day of the week. We love serving it with a big ol’ scoop of vanilla ice cream or whipped cream on top.

Homemade Lemon Cake

4.6 from 1673 votes

A delightful homemade lemon cake recipe that is moist, tangy, and full of flavor. Perfect for any occasion, this cake is easy to make and sure to impress.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/4 cup fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract
3/4 cup whole milk

For the Lemon Glaze

2 cups powdered sugar
3-4 tbsp fresh lemon juice

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
Set aside.
3In a medium bowl, combine the flour, baking powder, and salt.
4Whisk until well mixed and set aside.
5In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer.
6Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
7Add the eggs, one at a time, beating well after each addition.
8Stir in the lemon zest, lemon juice, and vanilla extract.
9Mix until well combined.
10Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
11Begin and end with the dry ingredients.
12Mix just until combined and no dry spots remain.
13Be careful not to overmix.
14Pour the batter into the prepared baking pan and smooth the top with a spatula.
15Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
16Remove the cake from the oven and let it cool in the pan for 10 minutes.
17Then, transfer it to a wire rack to cool completely.
18While the cake is cooling, prepare the lemon glaze.
19In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
20Add more lemon juice or powdered sugar as needed to reach your desired consistency.
21Once the cake is completely cooled, pour the lemon glaze over the top.
22Allow the glaze to set for a few minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
9×13 inch baking pan
Spatula
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 250mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For an extra tangy flavor, add a bit more lemon zest to the batter. You can also add a lemon curd filling between layers if making a layered cake.

This homemade lemon cake recipe is always a good idea for any occasion – whether it’s a special dinner party or just a Tuesday night dessert. It’s perfect for packing lunches or snacks for on-the-go, too!

And as an added bonus, this recipe is relatively healthy compared to other desserts out there – with less sugar and more wholesome ingredients. One thing to keep in mind when storing leftover cake is that it’s best kept in an airtight container in the fridge to preserve freshness.

❓ Frequently Asked Questions About Lemon Cake

Q: What type of lemons should I use in this recipe?

I highly recommend using fresh lemons for this recipe – they have so much more flavor than bottled lemon juice or zest! If you can’t find fresh lemons at your local grocery store, you can always try substituting with bottled lemon juice or zest as a last resort.

Q: Can I make this cake gluten-free?

Yes, you can definitely make this cake gluten-free by substituting all-purpose flour with gluten-free flour blend in your favorite ratio.

Q: How do I know if my cake is done baking?

A simple toothpick test will do! Insert a toothpick into the center of the cake – if it comes out clean, your cake is done baking.

Q: Can I make this cake ahead of time?

Sure thing! You can make this cake up to 2 days ahead of time and store it in an airtight container in the fridge.

Q: What if I don’t have buttermilk? Can I substitute with regular milk?

You bet! If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of regular milk with 1 tablespoon white vinegar or lemon juice.

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