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Lemon Cake
This lemon cake is soft, moist, and packed with bright citrus flavor. A sweet glaze on top makes every bite even better!
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This lemon cake is soft, moist, and bursting with bright citrus flavor. A simple glaze adds just the right amount of sweetness. It’s perfect for birthdays, brunch, or a weekend treat. Make it once, and you’ll want to bake it again and again!
This recipe is easy to make, and you can follow the step-by-step guide below. We’ve included helpful photos, pro tips, and expert tricks to get perfect results every time. Plus, we answer the most frequently asked questions so you can bake with confidence!
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This lemon cake takes just minutes to mix and bakes up soft, moist, and packed with fresh citrus flavor. A sweet glaze on top makes every bite even better!
It’s a perfect dessert for spring, summer, or any time you crave something light and refreshing. Serve it at brunch, birthdays, or potlucks, and watch it disappear fast!
Ingredients
What you'll need to make this Lemon Cake:
For The Cake:
- ½ cup of unsalted butter, softened
- ½ cup of butter-flavored shortening
- 1½ cups of granulated sugar
- 2 tablespoons of lemon zest (2 large lemons)
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon extract
- 3 large eggs, room temperature
- ⅓ cup of fresh lemon juice
- 3 cups of all-purpose flour
- ½ teaspoon of baking soda
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 1½ cups of whole milk, warm
For The Lemon Frosting:
- 1½ cups of unsalted butter, softened
- 5 cups of powdered sugar
- 3 teaspoons of lemon extract
- Pinch of salt
- 1 tablespoon of milk
Substitutions and Additions
Make your lemon cake your own by switching up ingredients and mixing in tasty extras! These easy swaps add new flavors and fun twists. Check out these top substitutions and additions:
- Substitute sour cream: Swap in plain Greek yogurt for a similar creamy texture with a slightly tangy flavor.
- Add lemon zest: Mix in extra zest for a stronger citrus kick and even more fresh lemon flavor.
- Substitute milk: Use buttermilk instead of regular milk for a richer texture and a subtle tang.
- Add berries: Gently fold in fresh blueberries or raspberries for a burst of fruity sweetness in every bite.
- Add vanilla extract: A splash of vanilla makes the lemon flavor pop while adding a warm, sweet note.
How to Make Lemon Cake
Follow along with our pictures and step-by-step instructions to bake the best lemon cake at home. Check out the tips and tricks below to make sure your cake turns out soft, moist, and full of flavor. Let’s get started!
FIRST STEP: Preheat the oven to 350°F. Spray two nine-inch cake pans with nonstick cooking spray and line the bottoms with a round of parchment paper.
Pro Tip
Buying pre-cut parchment paper rounds makes lining the pans easier.
SECOND STEP: Cream butter, shortening, and sugar in a large bowl until smooth and creamy.
THIRD STEP: Scrape down the sides of the bowl and add the lemon zest, lemon extract, and vanilla extract. Beat until combined.
FOURTH STEP: Add the eggs and lemon juice and mix on high speed for two to three minutes.
FIFTH STEP: Sift together the flour, baking soda, baking powder, and salt in a separate bowl.
Pro Tip
Sifting the flour into your bowl will create a fluffier cake once baked.
SIXTH STEP: Add half a cup of milk to the wet ingredients, then half of the dry ingredients, another half cup of milk, the remaining flour mixture, and the remaining milk.
Mix just until everything is combined.
SEVENTH STEP: Divide the cake batter between the two prepared baking pans.
EIGHTH STEP: Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out with just a few crumbs.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
NINTH STEP: Cool cakes for five to ten minutes and then transfer them to a wire rack to cool the rest of the way.
TENTH STEP: Prepare the frosting by beating the butter and two cups of powdered sugar together until well combined.
Add the lemon extract and a pinch of salt.
Continue beating, adding the remaining powdered sugar and one tablespoon of milk at a time until the frosting is fluffy and creamy.
ELEVENTH STEP: Assemble the cake by spreading a layer of frosting on the first layer with an offset spatula.
Stack the second layer on top, and then frost the sides and top of the cake. Decorate as desired.
How To Serve Lemon Cake
This lemon cake works for any occasion, from casual get-togethers to holiday celebrations. Serve it with tasty sides to make every bite even better! Here are the best ways to enjoy this recipe:
- Spring and Summer Gatherings: This cake is light, fresh, and perfect for warm-weather celebrations. Serve it at picnics, barbecues, or pool parties. Pair it with a strawberry shortcake roll or homemade lemonade for a sweet, refreshing treat.
- Holidays and Special Occasions: A bright lemon cake brings a fun twist to Easter, Mother’s Day, or baby showers. Dress it up with whipped cream and fresh berries. Serve it alongside raspberry squares or a festive punch for a beautiful dessert table.
- Kid-Friendly Treat: Kids love this cake’s soft texture and sweet, citrusy flavor. Serve it at birthday parties or after-school snacks with no-churn birthday cake ice cream. Add a side of cake-mix cookies or homemade oatmeal chocolate chip cookies for an extra sweet spread!
Why You'll Love This Recipe for Lemon Cake
This cake has been a favorite for good reason. It’s easy to make, full of bright citrus flavor, and perfect for any occasion. Whether you bake it for a party or a simple weekend treat, it never disappoints! Here’s why our readers love this cake:
- Quick and Simple: No complicated steps, just easy mixing and baking. Even beginners can get bakery-style results at home!
- Soft and Moist: The texture is light, fluffy, and never dry. Every bite melts in your mouth with a fresh lemon zing.
- Perfect for Any Occasion: Serve it at birthdays, brunches, holidays, or just because. It’s always a hit with family and friends.
- Tastes Amazing Every Time: The balance of sweetness and citrus makes it a go-to dessert. It’s bright, fresh, and full of flavor.
- Great for Lemon Lovers: If you love lemon desserts, this cake delivers. It’s packed with citrus goodness in every bite.
This is one recipe you’ll want to bake again and again. It’s simple, delicious, and always a crowd-pleaser!
Recipe FAQ
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons give the best flavor, but you can use bottled lemon juice in a pinch. The cake may taste less bright.
Why did my lemon cake turn out dry?
Overbaking can dry out your cake. Be sure to check for doneness early and measure ingredients correctly.
Can I bake this lemon cake in a different pan?
Yes, you can use a bundt pan, loaf pan, or cupcakes. Just adjust the baking time accordingly.
How do I know when my lemon cake is done?
Your cake is done when a toothpick inserted in the center comes out clean or with a few crumbs.
Can I add mix-ins like berries or nuts to the batter?
Yes, you can fold in blueberries, raspberries, or chopped nuts. Coat them in flour to keep them from sinking.
Why didn’t my glaze stick to the lemon cake?
If the cake is too hot, the glaze will slide off. Let it cool slightly before drizzling.
Serving FAQ
What’s the best way to serve lemon cake at a party?
Slice the cake into smaller pieces for easy grabbing. Add a dusting of powdered sugar or a drizzle of glaze.
Should I serve lemon cake warm or cold?
This cake tastes great either way! Serve it warm for a cozy treat or chilled for a refreshing bite.
Can I add toppings before serving lemon cake?
Yes, top it with whipped cream, fresh berries, or a light glaze. Add extras just before serving for the best texture.
How do I make lemon cake look nice for a special occasion?
Use a cake stand, add lemon slices, and drizzle extra glaze. A sprinkle of powdered sugar makes it even prettier.
Can I serve lemon cake for breakfast or brunch?
Yes! It pairs perfectly with coffee or tea. The light, citrusy flavor makes it a great morning treat.
How should I cut lemon cake for clean slices?
Use a sharp knife and wipe it clean between cuts. For extra neat slices, chill the cake before slicing.
Storage FAQ
Follow the directions below for the best way to store your lemon cake and keep it fresh. We’ve included tips and tricks for making ahead, freezing, and reheating so your cake stays moist and delicious.
Can I make lemon cake ahead of time?
Yes, bake the cake a day in advance. Keep it covered at room temperature or in the fridge until ready to serve.
What’s the best way to store leftover lemon cake?
Store leftovers in an airtight container at room temperature for up to two days or in the fridge for up to five days.
Can I freeze lemon cake for later?
Yes, wrap the cooled cake tightly in plastic wrap and foil. Freeze it for up to two months for best results.
How do I thaw frozen lemon cake?
Let the cake thaw in the fridge overnight or at room temperature for a few hours before serving.
What’s the best way to reheat lemon cake?
Warm slices in the microwave for ten to fifteen seconds or heat in a low oven for a few minutes until soft.
Can I add glaze before freezing lemon cake?
For best texture, freeze the cake without glaze. Add fresh glaze after thawing for a smooth, delicious finish.
Lemon Cake
This lemon cake is soft, moist, and packed with bright citrus flavor. A sweet glaze on top makes every bite even better!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Cake
- ½ cup unsalted butter (softened)
- ½ cup butter-flavored shortening
- 1½ cups granulated sugar
- 2 tablespoons lemon zest (2 large lemons)
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- ⅓ cup fresh lemon juice
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups whole milk (warm)
Frosting
- 1½ cups unsalted butter (softened)
- 5 cups powdered sugar
- 3 teaspoons lemon extract
- 1 pinch salt
- 1 tablespoon milk
DIRECTIONS
- Preheat the oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray and line the bottoms with a round of parchment paper.
- Cream the butter, shortening, and sugar in a large mixing bowl until smooth and creamy.
- Scrape down the sides of the bowl and add the lemon zest, lemon extract, and vanilla extract. Beat until combined.
- Add the eggs and lemon juice and mix on high speed for 2 to 3 minutes.
- Sift together the flour, baking soda, baking powder, and salt in a separate bowl.
- Add ½ cup of milk to the wet ingredients, then ½ of the flour mixture, another ½ cup of milk, the remaining flour, and the remaining milk. Mix just until everything is combined.
- Divide the batter between the two prepared baking pans.
- Bake for 25 to 30 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
- Cool cakes for 5 to 10 minutes and then transfer them to a cooling rack to cool the rest of the way.
- Prepare the frosting by beating the butter and two cups of powdered sugar together until well combined. Add in the lemon extract and a pinch of salt. Continue beating, adding the remaining powdered sugar and a tablespoon of milk at a time until the frosting is fluffy and creamy.
- Assemble the cake by spreading a layer of frosting on the first layer, stacking the second layer on top, and then frosting the top and around the sides of the cake. Decorate as desired.
Notes
- Buying pre-cut parchment paper rounds makes lining the pans easier.
- Sifting the flour into your bowl will create a fluffier cake once baked.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Nutrition
Calories: 790kcal | Carbohydrates: 101g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 126mg | Sodium: 181mg | Potassium: 183mg | Fiber: 1g | Sugar: 76g | Vitamin A: 1057IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 2mg
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Comments
Mike says
Moist and delicious!