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Lemon Cake Recipe
This easy, homemade Lemon Cake Recipe is a moist, citrus-scented dessert that brightens any afternoon tea or weekend brunch.
I first baked this lemon cake when my daughter celebrated her eighth birthday—and she declared it “sunshine on a plate.” Made from simple pantry staples and fresh lemon zest, it strikes the perfect balance between sweet and tangy. Whether you’re craving a bright dessert after a heavy meal or need a festive treat for Mother’s Day, this moist lemon cake delivers that burst of citrus goodness. With just a handful of ingredients (no fancy gadgets required) and under an hour of hands-on time, you’re in for a delicious, homemade dessert that’s as easy as it is satisfying.
Why You’ll Love This Lemon Cake Recipe
- Bright, zesty flavor from fresh lemons—no artificial extracts here.
- Moist crumb thanks to Greek yogurt and melted butter.
- Ready in under 1 hour—perfect for last-minute baking.
- Simple pantry ingredients you likely already have.
- Kid-friendly and fridge-safe for quick grab-and-go slices.
- Customizable glaze—add poppy seeds, lavender, or a splash of limoncello.
- Ideal for spring celebrations, baby showers, or afternoon coffee breaks.
Ingredients for Lemon Cake Recipe
- 2 cups (240g) all-purpose flour (King Arthur recommended)
- 1½ cups (300g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- Zest of 2 large lemons (use unwaxed, organic if possible)
- ½ cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
- ½ cup (120g) full-fat Greek yogurt (Fage or Stonyfield)
- ½ cup (115g) unsalted butter, melted and slightly cooled (Land O’Lakes)
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract (Nielsen-Massey)
Tips on ingredients:
• Rub the lemon zest into the sugar before mixing—it releases aromatic oils.
• Weigh flour by spooning into the cup then leveling off, or better yet, use a kitchen scale.
• Greek yogurt keeps the cake tender and adds a subtle tang—don’t swap for sour cream unless you enjoy extra tanginess.
Directions for Lemon Cake Recipe
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk sugar and lemon zest until fragrant (about 30 seconds); this step brings out vibrant citrus notes.
- Add melted butter, Greek yogurt, lemon juice, eggs, and vanilla to the sugar-zest mixture. Whisk until smooth and pale.
- Gently fold the dry ingredients into the wet mixture using a silicone spatula—avoid overmixing to keep the crumb tender.
- Pour batter into the prepared pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before glazing.
Servings & Timing
Makes: 12 generous slices
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Cool & Glaze Time: 20 minutes
Total Time: About 1 hour 15 minutes
Variations
• Poppy-Lemon Twist: Stir in 2 tbsp poppy seeds for a subtle crunch.
• Berry Swirl: Fold in ½ cup fresh blueberries or raspberries gently.
• Lavender Lemon: Add 1 tsp culinary lavender buds to the dry mix.
• Gluten-Free: Swap flour for a 1:1 gluten-free blend (Bob’s Red Mill).
• Limoncello Glaze: Replace half the lemon juice with limoncello liqueur.
• Vegan: Use flax eggs (4 tbsp ground flax + 8 tbsp water) and dairy-free yogurt/butter.
Storage & Reheating
Store lemon cake in an airtight container in the fridge for up to 5 days. For longer keeping, wrap slices tightly in plastic wrap and freeze up to 3 months. To serve, thaw in the fridge overnight or let sit at room temperature for 30 minutes. If you like it warm, zap a slice in the microwave for 10–12 seconds—just enough to revive that fresh-baked charm.
Notes
• I learned that glazing while the cake is still slightly warm helps the icing seep into the crumb, yielding extra moist bites—you can’t rush this step!
• For maximum lemon punch, brush the warm cake with a simple syrup (½ cup sugar + ½ cup water simmered with lemon peel) before glazing.
• If your zest ends up bitter, it means you’ve included too much white pith—stick to just the yellow part next time.
• Don’t skip resting the batter for 5 minutes; it lets air bubbles settle and improves rise consistency.
FAQs about Lemon Cake Recipe
Q: Can I bake this in a loaf pan?
A: Absolutely. Use a 9×5-inch loaf pan and bake 40–50 minutes, checking doneness after 35 minutes.
Q: My cake cracked on top—why?
A: Temperature imbalance or overfilled pan often causes cracking; try an oven thermometer and fill the pan only ¾ full.
Q: Is bottled lemon juice okay?
A: Fresh juice gives brighter flavor, but a high-quality bottled juice (like Santa Cruz) works in a pinch.
Q: How do I prevent a soggy bottom?
A: Ensure your pan is fully preheated, and avoid placing it on a cold baking sheet—that sudden chill can affect bake.
Q: Can I halve the recipe?
A: Sure! Use an 8-inch pan, adjust bake time to 25–30 minutes, and keep an eye on that toothpick test.
Q: What’s the best way to zest lemons?
A: A microplane grater yields fine zest; avoid box graters that produce larger, pith-prone strips.
Q: How can I make it dairy-free?
A: Swap Greek yogurt for coconut yogurt and butter for vegan margarine—results will be slightly less rich but still tasty.
Q: Why is my cake dense?
A: Overmixing or too much flour can weigh it down—measure carefully and fold gently.
Conclusion
This Lemon Cake Recipe brings together bright citrus flavor, tender crumb, and effortless prep for a truly delightful homemade dessert. Whether you’re treating guests or sneaking a slice with your morning coffee, its easy, moist profile never disappoints. Give it a whirl, leave a comment with your favorite variation, and don’t forget to explore my other citrusy treats—like these Lemon Bars with Shortbread Crust or Lemon Poppy Seed Muffins! Enjoy!
Lemon Cake Recipe
Ingredients
- 2 cups all-purpose flour King Arthur recommended
- 1½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- Zest of 2 large lemons lemons use unwaxed, organic if possible
- ½ cup freshly squeezed lemon juice about 2–3 lemons
- ½ cup full-fat Greek yogurt Fage or Stonyfield
- ½ cup unsalted butter Land O’Lakes
- 4 large eggs room temperature
- 1 tsp pure vanilla extract Nielsen-Massey
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Whisk sugar and lemon zest until fragrant. Add melted butter, Greek yogurt, lemon juice, eggs, and vanilla. Whisk until smooth and pale.
- Gently fold the dry ingredients into the wet mixture using a silicone spatula, then pour batter into the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan before transferring to a wire rack.
