Lemon Cake – Its light, fluffy texture, combined with the tangy sweetness of fresh lemon, creates a dessert that’s both refreshing and indulgent for a special occasion or simply craving something citrusy.
Why Lemon Cake Is a Timeless Classic
Lemon cake strikes the perfect balance between sweet and tart, making it a versatile dessert. The zingy flavor of lemon pairs beautifully with a variety of frosting options, from classic buttercream to tangy cream cheese. Plus, it’s a showstopper for events, bringing a burst of sunshine to any dessert table.
Tips and Tricks for a Perfect Lemon Cake
- Use Fresh Lemons: Freshly squeezed lemon juice and zest pack the most flavor. Avoid bottled lemon juice, which can taste artificial.
- Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature for a smoother batter and even texture.
- Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
- Zesting Hack: Use a microplane grater for fine lemon zest without the bitter white pith.
Delicious Variations
- Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for extra texture.
- Lemon Blueberry Cake: Fold in 1 cup of fresh or frozen blueberries for a fruity twist.
- Vegan Lemon Cake: Swap butter for vegan butter, eggs for flaxseed eggs, and buttermilk for almond milk mixed with lemon juice.
- Gluten-Free Lemon Cake: Use a gluten-free all-purpose flour blend to make the cake suitable for gluten-sensitive guests.
How to Serve Lemon Cake
- Classic Option: Serve slices with a dollop of whipped cream and a sprinkle of powdered sugar.
- Elevate the Flavor: Pair with a tangy lemon curd or a scoop of vanilla ice cream.
- For Special Occasions: Frost with cream cheese frosting and garnish with candied lemon slices for a stunning presentation.
How to Store Lemon Cake
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigeration: For longer freshness, refrigerate for up to a week. Bring it to room temperature before serving.
- Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Recipe FAQs
Why is my lemon cake dry?
A dry cake is usually the result of overbaking or using too much flour. Be sure to measure your ingredients accurately and check the cake a few minutes before the suggested baking time.
Can I make this recipe ahead of time?
Absolutely! You can bake the cake layers a day in advance. Store them tightly wrapped at room temperature, and glaze or frost them just before serving.
How can I make my lemon flavor stronger?
For an extra lemony punch, add a teaspoon of lemon extract or increase the amount of lemon zest.
What’s the best frosting for lemon cake?
Cream cheese frosting, lemon buttercream, or even a simple whipped cream frosting work beautifully.
Can I make cupcakes with this recipe?
Yes! Simply divide the batter into a cupcake tin and bake at 350°F (175°C) for 18-20 minutes.
Lemon Cake
Lemon Cake - Its light, fluffy texture, combined with the tangy sweetness of fresh lemon, creates a dessert that’s both refreshing and indulgent for a special occasion or simply craving something citrusy.
Ingredients
For the Cake
- ½ cup unsalted butter (room temp)
- 1 cup granulated sugar
- 1 Tbsp lemon zest
- ½ tsp salt
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- 2 large eggs (room temp)
- ½ cup buttermilk
- 2 Tbsp lemon juice
For the Lemon Syrup
- 3 Tbsp powdered sugar
- ¼ cup lemon juice
For the Lemon Icing
- 1 ½ Tbsp lemon juice
- 1 cup powdered sugar (sifted)
- 1 Tbsp milk
Instructions
- Prep Your Pan: Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan (or 8x4-inch).
- Mix Dry Ingredients: Combine flour, baking powder, salt, and lemon zest in a bowl.
- Cream Butter & Sugar: Beat butter and sugar on medium-high speed until pale and fluffy (4-6 minutes). Add eggs one at a time, then mix in vanilla and lemon juice.
- Combine Wet & Dry: Alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Bake: Pour batter into the pan and bake for 45-55 minutes, or until a toothpick comes out with a few crumbs.
- Lemon Syrup: While the cake cools in the pan for 15 minutes, mix lemon juice and powdered sugar. Transfer the cake to a rack, then brush the syrup over the warm cake.
- Icing: Once the cake is fully cooled, whisk together icing ingredients. Pour over the cake and let it set before slicing.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 303Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 233mgCarbohydrates 49gFiber 1gSugar 34gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Whether you’re a seasoned baker or a beginner, this lemon cake recipe is foolproof and endlessly adaptable. Its vibrant citrus flavor and fluffy texture make it a crowd-pleaser every time. Try out the tips and variations to create your own signature lemon cake, and don’t forget to share your creations with friends and family!
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