Lemon Cake Recipe – Moist, Zesty, and Easy to Bake at Home

Lemon cake brings a burst of sunshine to any table. Its vibrant flavor, soft texture, and mouthwatering aroma make it a favorite for both everyday indulgence and special occasions. Whether you’re baking for a birthday, hosting an afternoon tea, or simply craving something sweet and tangy, lemon cake checks every box.

Unlike chocolate or vanilla cakes, which can sometimes feel heavy or overly rich, lemon cake offers a refreshing twist. The natural citrus tang from fresh lemon juice and zest cuts through the sweetness, giving it a balanced taste that keeps you reaching for another slice. Pair it with a cup of tea or coffee and you’ve got a treat that feels both indulgent and comforting.

Home bakers love lemon cake because it’s incredibly adaptable. You can go from a basic loaf to a layered celebration cake with just a few tweaks. From beginner cooks to seasoned pastry lovers, anyone can master this citrusy classic. The key lies in using fresh ingredients and following a process that brings out the cake’s lightness and brightness.

Below, you’ll find everything you need to make the perfect lemon cake—from ingredients and instructions to tips and serving ideas. Let’s get into the zest of it.

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Ingredients Needed

Here’s a breakdown of all the ingredients you’ll need along with an estimate of the calorie content per serving. This recipe serves 8 to 10 people.

Ingredient	Quantity	Estimated Calories
All-purpose flour	2 cups	910
Baking powder	2 teaspoons	10
Salt	¼ teaspoon	0
Unsalted butter (softened)	1 cup	1628
Granulated sugar	1 ½ cups	1160
Eggs	4 large	280
Fresh lemon juice	¼ cup	15
Lemon zest	From 2 lemons	5
Whole milk	½ cup	75
Vanilla extract	1 teaspoon	12
Powdered sugar (for glaze)	1 cup	480
Lemon juice (for glaze)	2 tablespoons	8

Total Estimated Calories (entire cake with glaze): Approx. 4573
Calories per serving (1/10th): Approx. 457

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Step-by-Step Cooking Instructions

1. Preheat the Oven

Set your oven to 350°F. Grease a standard loaf pan or a round 9-inch cake pan. Line the bottom with parchment paper to prevent sticking.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures your cake rises evenly and has a uniform texture.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together. Mix for about 3 to 5 minutes until the mixture turns light and fluffy. This step adds air to the batter, making your cake soft.

4. Add the Eggs

Crack in the eggs one at a time, beating well after each addition. This helps the batter emulsify and keeps the cake moist.

5. Add Lemon Juice, Zest, and Vanilla

Stir in the fresh lemon juice, lemon zest, and vanilla extract. The fragrance at this stage is irresistible and sets the tone for the flavor.

6. Alternate Dry and Milk

Gradually add the dry ingredients and milk to the wet mixture, starting and ending with the flour mix. Do this in three parts to avoid overmixing. Use a spatula to fold everything gently.

7. Pour and Bake

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.For more delicious ideas, don’t miss Nothing Bundt Cake which pairs perfectly with this recipe.

8. Cool and Glaze

Let the cake cool in the pan for about 15 minutes. Then transfer it to a wire rack. Mix the glaze by combining powdered sugar and lemon juice until smooth. Drizzle the glaze over the cake while it’s still slightly warm so it seeps in.

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Tips for Customizing the Recipe

Make it dairy-free
Swap out the butter for a vegan margarine and use almond or oat milk in place of whole milk. The flavor remains vibrant and the texture stays soft.

Turn it into cupcakes
Divide the batter into cupcake liners and bake for 20 to 22 minutes. They make perfect individual servings for parties or picnics.

Add a blueberry twist
Toss in a cup of fresh or frozen blueberries for a fruity combo. Dust them in flour before folding into the batter to prevent them from sinking.

Boost the lemon flavor
Add a tablespoon of lemon extract for a more intense citrus punch, especially if your lemons aren’t super strong.

Make it a layer cake
Double the recipe and divide the batter into two 9-inch pans. Fill the middle with lemon curd or whipped cream for an elevated dessert.

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Nutritional Information

One serving of lemon cake with glaze provides approximately:

• Calories: 457
• Fat: 26g
• Saturated Fat: 16g
• Carbohydrates: 52g
• Sugar: 35g
• Protein: 4g
• Fiber: 1g
• Cholesterol: 90mg
• Sodium: 210mg

While it’s not low in calories, lemon cake is meant to be enjoyed as a treat. Using fresh lemon juice and zest adds some vitamin C and a natural antioxidant boost.

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Serving Suggestions

For casual gatherings
Slice and serve with a light dusting of powdered sugar. A few fresh berries on the side elevate the presentation without much effort.

As a formal dessert
Serve warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. Garnish with mint leaves and lemon slices for a restaurant-style look.

For brunch or tea
Pair it with Earl Grey or chamomile tea. The citrus in the cake complements floral teas beautifully.

With a fruity sauce
Drizzle raspberry or strawberry coulis over each slice for a fresh contrast that cuts the sweetness.

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Frequently Asked Questions

Can I make lemon cake ahead of time?
Yes, lemon cake stores well. Wrap it tightly and keep at room temperature for up to 3 days or refrigerate for up to 5. It also freezes beautifully for up to a month.

How do I keep the cake moist?
Make sure not to overbake. Using full-fat milk and room-temperature ingredients also helps lock in moisture.

Can I use bottled lemon juice?
Fresh lemon juice is always better. Bottled juice lacks the brightness and flavor of fresh-squeezed lemons.

What type of lemon is best for lemon cake?
Meyer lemons are a great choice because they are slightly sweeter. However, regular lemons work perfectly too.

Why did my lemon cake sink in the middle?
This could be due to underbaking or overmixing the batter. Always check your oven temperature and avoid opening the door too early during baking.

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Conclusion

Lemon cake is one of those timeless recipes that brings joy to any table. Its cheerful flavor, soft crumb, and versatility make it a must-bake for anyone who loves dessert with a hint of freshness. Whether you follow the recipe as it is or put your own spin on it, you’ll end up with a treat that’s sure to please. So roll up your sleeves, grab some lemons, and enjoy the process of baking something delicious from scratch. You might just find your new favorite go-to dessert.