Easy Lemon Cake Recipe

Chloe

Nurturing taste buds (and souls) with every recipe.

This Easy Lemon Cake recipe isn’t just a recipe in our house; it’s practically a family heirloom in the making. I remember the first time I baked it – I was skeptical about the “easy” claim, as lemon cakes can sometimes be temperamental, either too dry or lacking that zesty punch. But this one? It was a revelation. The aroma that filled the kitchen as it baked was intoxicating, pure sunshine and sweetness. When I finally pulled it from the oven, golden and proud, I could barely wait for it to cool before adding a simple lemon glaze. The first slice was shared with my kids, whose eyes widened with that first bite. It was incredibly moist, bursting with bright, tangy lemon flavor, perfectly balanced by the sweetness. Since then, it’s become our go-to for everything – lazy Sunday afternoons, potlucks, celebrations, or just when we need a little pick-me-up. It’s forgiving enough for beginner bakers (my youngest even helps mix it now!) yet impressive enough to draw compliments every single time. It truly lives up to its name: genuinely easy, undeniably delicious, and guaranteed to bring smiles. This isn’t just cake; it’s happiness baked into a beautifully simple form.

Ingredients

Here’s what you’ll need to gather for this delightful lemon cake:

1 ½ cups (190g) All-Purpose Flour: The structural foundation of our cake. Ensure you measure it correctly (spoon and level method preferred) for the best texture.
1 ½ teaspoons Baking Powder: The primary leavening agent, responsible for making the cake light and airy. Make sure it’s fresh for optimal rise.
¼ teaspoon Salt: Balances the sweetness and enhances the lemon flavor. Fine sea salt or regular table salt works well.
½ cup (113g) Unsalted Butter, Softened: Provides richness, tenderness, and flavor. “Softened” means it should yield slightly to gentle pressure but not be melted or greasy. Leave it at room temperature for about an hour before starting.
1 cup (200g) Granulated Sugar: Sweetens the cake and helps create a tender crumb by interacting with the butter during creaming.
2 Large Eggs: Act as binders, add moisture, richness, and help with leavening. Should ideally be at room temperature for better incorporation.
1 tablespoon Lemon Zest: This is where the intense lemon aroma and flavor come from! Zest one large lemon (or two medium) before juicing it. Avoid the white pith, which is bitter.
¼ cup (60ml) Fresh Lemon Juice: Adds that signature tangy flavor and moisture. Freshly squeezed juice offers a much brighter taste than bottled.
½ cup (120ml) Milk: Adds moisture and contributes to a tender crumb. Whole milk provides the best richness, but low-fat milk or even buttermilk can be used. Should ideally be at room temperature.
½ teaspoon Vanilla Extract: Complements the lemon flavor and adds warmth and depth.

For the Simple Lemon Glaze (Optional but Recommended):

1 cup (120g) Powdered Sugar (Confectioners’ Sugar), Sifted: Forms the base of the glaze. Sifting prevents lumps.
2-3 tablespoons Fresh Lemon Juice: Provides flavor and liquid to create the glaze consistency. Start with 2 tablespoons and add more as needed.
½ teaspoon Lemon Zest (Optional): For extra visual appeal and a pop of lemon flavor in the glaze itself.

Instructions

Follow these simple steps to bake your perfect Easy Lemon Cake:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan. Alternatively, line the bottom with parchment paper and grease the sides. This preparation is crucial to prevent the cake from sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps to evenly distribute the leavening agent and salt, ensuring a consistent rise and flavor throughout the cake. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened unsalted butter and granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy. This process, called creaming, typically takes about 3-5 minutes. It incorporates air into the batter, which contributes significantly to the cake’s light texture. Scrape down the sides of the bowl occasionally to ensure even mixing.
Add Eggs: Add the large eggs one at a time, beating well after each addition until fully incorporated. If the eggs are at room temperature, they will mix in more smoothly. Beat until the mixture is smooth and homogenous.
Incorporate Flavorings: Beat in the fresh lemon zest and vanilla extract until just combined. The kitchen should start smelling wonderfully lemony at this point!
Alternate Wet and Dry Ingredients: Now, you’ll alternate adding the dry ingredient mixture and the wet ingredients (milk and fresh lemon juice, which you can combine in a small measuring cup for convenience) to the butter-sugar-egg mixture. Begin and end with the dry ingredients. Add approximately one-third of the dry mixture, beating on low speed until just combined. Then, add about half of the milk-lemon juice mixture, beating on low until just combined. Repeat with another third of the dry ingredients, the remaining milk-lemon juice mixture, and finally, the last third of the dry ingredients. Mix only until the last streaks of flour disappear. Crucially, do not overmix! Overmixing develops the gluten in the flour, which can lead to a tough or dense cake instead of a tender one.
Pour and Level Batter: Pour the finished batter into your prepared cake pan. Use a spatula to spread the batter evenly, ensuring it reaches the edges. Gently tap the pan on the counter a couple of times to release any large air bubbles.
Bake the Cake: Place the cake pan in the center rack of the preheated oven. Bake for 30-40 minutes, or until the cake is golden brown, springs back lightly when touched in the center, and a wooden skewer or toothpick inserted into the center comes out clean (with no wet batter attached, though a few moist crumbs are okay). Baking times can vary depending on your oven and the exact pan size used, so start checking around the 30-minute mark.
Cool the Cake: Once baked, carefully remove the cake pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for about 10-15 minutes. This allows the cake to set slightly, making it easier to remove without breaking.
Invert and Cool Completely: After the initial cooling period, run a thin knife or offset spatula around the edges of the cake to loosen it. Place the wire rack on top of the cake pan and carefully invert them together. Lift off the pan. If you used parchment paper, gently peel it off the bottom of the cake. Let the cake cool completely on the wire rack before glazing or serving. This usually takes at least an hour, potentially longer. Applying glaze to a warm cake will cause it to melt and run off.
Prepare the Lemon Glaze (If Using): While the cake cools, prepare the simple lemon glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice. If the glaze is too thick, add more lemon juice, ½ teaspoon at a time, until you reach your desired drizzling consistency. If it becomes too thin, add a bit more sifted powdered sugar. Stir in the optional lemon zest if desired for extra flavor and visual flecks.
Glaze the Cake: Once the cake is completely cool, place it on a serving plate (you can place strips of wax paper under the edges to keep the plate clean, removing them after glazing). Drizzle the lemon glaze evenly over the top of the cake, letting it drip down the sides naturally. If you prefer a thicker layer, you can pour it more centrally and gently spread it with the back of a spoon or an offset spatula, stopping before the edges to allow for drips.
Set and Serve: Allow the glaze to set for about 15-20 minutes before slicing and serving. Enjoy your delicious homemade Easy Lemon Cake!

Nutrition Facts

Servings: This recipe typically yields 8 generous servings.
Calories per Serving: Approximately 350-400 kcal per serving (this is an estimate and can vary based on exact ingredients used, particularly if glazed).
Fat: Contains moderate fat, primarily from butter and eggs, contributing to the cake’s moistness and richness. (~18-22g per serving)
Carbohydrates: Primarily from flour and sugar, providing energy and sweetness. (~45-55g per serving)
Sugar: A significant portion of the carbohydrates comes from added sugar, contributing to the cake’s sweetness and tender texture. (~30-35g per serving)
Protein: Contains a small amount of protein, mainly from the eggs and flour. (~4-5g per serving)
Sodium: Contains a low amount of sodium, primarily from the added salt, which enhances flavor. (~150-200mg per serving)

(Note: These values are estimates. For precise nutritional information, consider using an online recipe calculator with your specific ingredient brands and measurements.)

Preparation Time

Preparation Time: Approximately 20 minutes (includes measuring ingredients, mixing the batter, and preparing the pan).
Cooking Time: Approximately 30-40 minutes (oven time).
Cooling Time: Approximately 1.5 – 2 hours (essential for the cake structure and before glazing).
Total Time (Active & Passive): Around 2.5 – 3 hours from start to being ready to serve (including cooling). The hands-on time is relatively short, making it perfect for busy schedules.

How to Serve

This Easy Lemon Cake is wonderfully versatile. Here are some delightful ways to serve it:

Simply Glazed: As described in the recipe, a simple lemon glaze is often the perfect finishing touch, enhancing the lemon flavor without overpowering it. This is the classic and most popular way to enjoy it.
Dusting of Powdered Sugar: For a simpler, less sweet finish, skip the glaze and give the cooled cake a light dusting of powdered sugar just before serving.
With Fresh Berries: Serve slices alongside a handful of fresh berries like raspberries, blueberries, or sliced strawberries. The tartness of the berries beautifully complements the sweet and tangy cake.
Dollop of Whipped Cream: A spoonful of lightly sweetened fresh whipped cream adds a lovely lightness and creamy texture contrast. You can even infuse the whipped cream with a little vanilla or lemon zest.
Scoop of Ice Cream: For a more decadent dessert, serve a slice warm (reheat gently in the microwave) or at room temperature with a scoop of vanilla bean ice cream. The contrast in temperatures and textures is divine. A lemon sorbet also pairs wonderfully.
Alongside Tea or Coffee: This cake makes a perfect companion to afternoon tea or a morning coffee break. Its bright flavor cuts through the richness of coffee or complements the delicate notes of tea.
With Lemon Curd: For intense lemon lovers, serve a small dollop of tangy lemon curd alongside each slice.
As a Base for Trifle: Crumble leftover cake (if you have any!) and use it as a layer in a lemon berry trifle with custard, whipped cream, and fruit.

Additional Tips

Make your Easy Lemon Cake even better with these helpful tips:

Room Temperature Ingredients are Key: Using softened butter, room temperature eggs, and milk is crucial. These ingredients emulsify much better when they aren’t cold, leading to a smoother batter and a more evenly textured, tender cake. Cold ingredients can cause the batter to curdle or be lumpy. Take them out of the fridge about an hour before you plan to bake.
Measure Flour Correctly: How you measure flour significantly impacts cake texture. Avoid scooping the measuring cup directly into the flour bag, which compacts the flour and results in too much being used, leading to a dry cake. Instead, use the “spoon and level” method: Fluff the flour in its container, gently spoon it into the measuring cup until it overflows, then level it off with the straight edge of a knife or spatula without packing it down.
Don’t Overmix the Batter: This is perhaps the most common mistake in cake baking. Once you start adding the dry ingredients, mix only until they are just combined. Overmixing develops the gluten strands in the flour, resulting in a cake that is tough, dense, or rubbery instead of light and tender. A few small lumps in the batter are usually okay.
Use Fresh Lemon Juice and Zest: While bottled lemon juice can work in a pinch, fresh lemon juice provides a much brighter, more vibrant flavor. Critically, the lemon zest (the yellow outer layer of the peel) contains the essential oils where most of the intense lemon aroma and flavor reside. Don’t skip the zest! Use a microplane or fine grater for best results, avoiding the bitter white pith underneath.
Know Your Oven: Oven temperatures can vary. An oven thermometer is a great investment to ensure your oven is actually at the temperature you set it to. Baking at the correct temperature is vital for proper rising and even cooking. If you suspect your oven runs hot or cool, adjust accordingly or keep a closer eye on the baking time.
Don’t Open the Oven Door Too Early: Resist the urge to peek! Opening the oven door frequently, especially during the first half of baking, can cause a sudden drop in temperature, potentially leading to your cake collapsing or not rising properly. Wait until the cake looks mostly set and golden before checking for doneness with a toothpick.
Proper Cooling is Essential: Allowing the cake to cool in the pan for 10-15 minutes before inverting helps it stabilize. Cooling completely on a wire rack before glazing or frosting is non-negotiable. A wire rack allows air to circulate all around the cake, preventing sogginess. Glazing a warm cake will result in a runny, absorbed mess rather than a distinct layer.
Storage for Freshness: Store leftover lemon cake in an airtight container at room temperature for up to 3-4 days. If your kitchen is very warm or humid, or if you used a cream cheese frosting, you might prefer to store it in the refrigerator. Note that refrigeration can sometimes dry out cakes slightly; bring it back to room temperature before serving for the best flavor and texture.

FAQ (Frequently Asked Questions)

Here are answers to some common questions about this Easy Lemon Cake recipe:

Q: Can I use bottled lemon juice instead of fresh?
- A: Yes, you can use bottled lemon juice if necessary, but the flavor will be noticeably less bright and vibrant compared to freshly squeezed lemon juice. If using bottled, ensure it’s 100% juice. However, you absolutely still need fresh lemons for the zest, as that’s where the primary lemon aroma and deep flavor come from. Bottled juice cannot replace the zest.
Q: My cake came out dry. What did I do wrong?
- A: Several factors can lead to a dry cake. The most common culprits are:
  - Measuring Flour Incorrectly: Scooping flour directly from the bag packs too much in. Use the spoon and level method (see Tips section).
  - Overbaking: Baking the cake for too long will dry it out. Start checking for doneness at the lower end of the suggested baking time. Remember, ovens vary.
  - Overmixing: Mixing the batter too much after adding the flour develops gluten, leading to a tougher, drier texture. Mix only until combined.
  - Oven Temperature Too High: If your oven runs hot, it can bake the outside too quickly and dry out the cake before the inside is properly cooked.
Q: Can I make this recipe into cupcakes?
- A: Absolutely! This recipe adapts well to cupcakes. Line a standard 12-cup muffin tin with paper liners. Fill each liner about two-thirds full with batter. Bake at the same temperature (350°F / 175°C), but reduce the baking time significantly. Start checking for doneness around 18 minutes; they will likely take 18-22 minutes in total. Let them cool completely before glazing or frosting.
Q: Can I use a different type of pan, like a loaf pan or Bundt pan?
- A: Yes, but you’ll need to adjust the baking time.
  - Loaf Pan (e.g., 9×5 inch): The cake will be thicker, so it will need longer to bake. Start checking around 45-50 minutes, it could take up to 60 minutes. Ensure it’s well-greased and floured.
  - Bundt Pan (e.g., 6-cup or smaller): Grease and flour the Bundt pan very thoroughly, getting into all the crevices. Baking time will likely be similar to the round pan or slightly longer, around 35-45 minutes. A standard 10-12 cup Bundt pan might require doubling the recipe.
  - Square Pan (8×8 inch): Baking time will be very similar to the 8-inch round pan, perhaps slightly shorter. Check around the 30-minute mark.
Q: How should I store leftovers?
- A: Store the cooled, glazed cake in an airtight container at room temperature. It should stay fresh and moist for about 3-4 days. If your environment is very warm or humid, you might opt for the refrigerator, but allow slices to come to room temperature before serving for best texture and flavor.
Q: Can I freeze this lemon cake?
- A: Yes, this cake freezes well! For best results, freeze the cake before glazing. Once the cake is completely cool, wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe airtight container. It can be frozen for up to 2-3 months. Thaw the wrapped cake overnight in the refrigerator or for a few hours at room temperature before glazing and serving. You can also freeze individual slices the same way.
Q: My cake didn’t rise much. Why?
- A: Reasons for poor rising include:
  - Expired Baking Powder: Baking powder loses its potency over time. Check the expiration date. You can test its freshness by dropping a teaspoon into a cup of hot water; if it fizzes vigorously, it’s still active.
  - Overmixing: Overmixing can deflate the air incorporated during creaming and develop gluten, hindering the rise.
  - Oven Temperature Issues: An oven that’s too cool won’t activate the baking powder properly. An oven that’s too hot can set the crust too quickly before the cake has fully risen.
  - Opening Oven Door Early: Letting cold air into the oven prematurely can stop the rising process.
Q: Can I add poppy seeds to this recipe?
- A: Yes, definitely! Lemon and poppy seed is a classic combination. Simply whisk 1 to 2 tablespoons of poppy seeds into the dry ingredients (flour, baking powder, salt) in Step 2. Proceed with the recipe as written. It adds a lovely textural element and visual appeal.