Welcome to the heart of citrus season with our incredibly easy and utterly delicious Lemon Cake recipe! This classic dessert masterfully blends the vibrant tang of fresh lemons with the comforting sweetness of a light, fluffy cake and a delicate cloud of whipped cream. Whether you’re hosting a special gathering or simply craving a zesty pick-me-up, this simple lemon cake is designed to impress and delight. Get ready to bake a show-stopping treat that perfectly captures the essence of sunshine in every bite!
Why This Easy Lemon Cake Will Be Your New Favorite
There’s nothing quite like a simple cake recipe that delivers extraordinary flavor. I truly believe that the best desserts don’t need to be complicated, and this Easy Lemon Cake is a shining example. If you appreciate uncomplicated yet incredibly satisfying treats – be it a rich One Bowl Chocolate Cake or a decadent Eggless Chocolate Cake – then you’re in the right place. Our lemon cake stands out for several reasons:
- Unforgettable Lemon Flavor: Crafted with an abundance of fresh lemon juice and zest, this cake boasts a bright, authentic citrus taste that truly shines through in every single mouthful. It’s sunshine on a plate!
- Perfectly Light & Fluffy Texture: Say goodbye to dense, heavy cakes. This recipe yields a remarkably light, tender, and airy crumb that practically melts in your mouth. Its delicate texture is one of its most alluring qualities.
- Harmonious Pairing: The subtle sweetness and tartness of the cake are perfectly complemented by a generous dollop of sweetened whipped cream. It’s a match made in dessert heaven, creating a balanced and refreshing experience.
- Effortlessly Elegant: Despite its simplicity, this lemon cake looks and tastes like it came from a gourmet bakery. It’s an ideal choice for impressing guests at any gathering, from casual brunches to more formal celebrations.
- Versatile for Any Occasion: Whether you’re planning a springtime brunch, hosting an afternoon tea with friends, celebrating a baby shower, or simply seeking a delightful dessert for a relaxing weekend at home, this recipe is guaranteed to be a hit.
- Customizable Topping: While whipped cream is our go-to for its lightness, this cake is wonderfully adaptable. If whipped cream isn’t your preference, feel free to explore other frosting options – a simple lemon glaze, a dusting of powdered sugar, or even your favorite cream cheese frosting will work beautifully!
Prepare to fall in love with the sheer simplicity and vibrant deliciousness of this homemade lemon cake. Enjoy every zesty bite!
Essential Ingredients for Your Zesty Lemon Cake
Creating this delightful lemon cake starts with a few basic, high-quality ingredients. Here’s a closer look at what you’ll need and why each component is vital for that perfect flavor and texture:
- Fresh Lemons: The undisputed star of the show! You’ll need about 3 small to medium lemons. We use them for zest, juice, and optional thin slices for decoration. The zest is packed with essential oils that provide intense lemon flavor, while the juice adds that essential tangy brightness.
- All-Purpose Flour: This forms the structure of our cake. For the best results, it’s crucial to measure your flour correctly. Avoid scooping directly from the bag; instead, fluff the flour, spoon it into your measuring cup, and then level it off with a straight edge. This prevents over-measuring, which can lead to a dry, dense cake.
- Granulated Sugar: Balances the tartness of the lemons and contributes to the cake’s tender crumb. We’ll be infusing the sugar with lemon zest to maximize the citrus flavor.
- Egg: Just one large egg is all it takes to bind the ingredients and add structure and moisture. For optimal blending and a smooth batter, ensure your egg is at room temperature.
- Milk: When combined with lemon juice, milk creates a quick homemade buttermilk. Buttermilk is key for a tender, moist cake with a subtle tang that enhances the lemon flavor. If you don’t have regular milk, half-and-half can also be used. Like the egg, room temperature milk mixes best.
- Vegetable Oil: Provides incredible moisture to the cake, often resulting in a softer, more consistent crumb than butter, especially in simpler recipes. Any neutral-flavored oil will work.
- Vanilla Extract: A classic baking enhancer. It rounds out the flavors, adding a touch of warmth and sweetness that complements the bright lemon without overpowering it.
- Baking Powder and Baking Soda: These leavening agents are essential for giving the cake its beautiful rise and airy texture. Baking powder provides initial lift, while baking soda reacts with the acidity of the buttermilk to create a light and tender crumb.
- Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the cake.
- Heavy Whipping Cream (for frosting): When whipped with a little sugar, it creates a light, airy, and refreshing topping that perfectly complements the cake’s delicate texture. Ensure it’s very cold for the best whipping results.
Gathering these ingredients at the right temperature and measuring them accurately are the first steps toward a truly exceptional homemade lemon cake!
Step-by-Step Guide: Crafting Your Easy Lemon Cake
Baking this lemon cake is a straightforward process designed for maximum flavor with minimal fuss. Follow these simple steps, and you’ll have a delightful dessert in no time.
- Prepare Your Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square or round baking pan with parchment paper, leaving an overhang on two sides to easily lift the cake out later. Lightly grease the sides of the pan. Set aside.
- Make Homemade Buttermilk: In a small bowl or a glass measuring cup, combine your milk with the fresh juice of one medium lemon. Give it a gentle stir and let it sit for 5-10 minutes. You’ll notice it will thicken slightly and curdle – congratulations, you’ve just made homemade buttermilk! This acidic mixture is key to a tender cake.
- Infuse Lemon into Sugar: In a large mixing bowl, combine the granulated sugar with the zest from two lemons. Using the back of a spoon or your fingertips, vigorously press and rub the lemon zest into the sugar for about a minute. This crucial step releases the lemons’ fragrant oils, infusing the sugar with an intense, aromatic lemon flavor that will permeate the entire cake.
- Combine Dry Ingredients: To the lemon-infused sugar, add the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly until they are well combined and there are no visible lumps. This ensures even distribution of the leavening agents for a consistent rise.
- Combine Wet Ingredients: To your homemade buttermilk mixture, add the vegetable oil, the large egg, and vanilla extract. Whisk these wet ingredients together with a fork until smooth and fully incorporated.
- Mix Batter: Pour the wet ingredients into the dry ingredients bowl. Using a whisk, mix vigorously until the batter is smooth. Be careful not to overmix; a few small lumps are perfectly fine and often lead to a more tender cake. Overmixing can develop the gluten in the flour, resulting in a tougher cake.
- Pour and Prepare for Baking: Pour the smooth cake batter evenly into your prepared pan. Gently tap the pan against your kitchen counter a few times to release any trapped air bubbles, which helps create an even crumb structure.
- Bake the Cake: Place the pan in your preheated oven and bake for approximately 30 to 35 minutes. The cake is done when the top is golden brown and springs back lightly when touched, or when a toothpick inserted into the center comes out clean.
- Cool Completely: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before frosting. This is a critical step to prevent your frosting from melting and your cake from crumbling.
- Frost and Decorate: Once the cake is entirely cool, prepare your desired frosting (instructions below). For our signature look, we whip heavy cream with a little granulated sugar until stiff peaks form. Spread the luscious whipped cream over the cooled cake, then garnish with extra lemon zest and delicate quartered lemon slices for an elegant finish.
And there you have it – a perfectly baked, beautifully flavored lemon cake, ready to be enjoyed!
Choosing Your Perfect Lemon Cake Frosting
For this specific recipe, I’ve chosen to move away from heavy, traditional butter and sugar frostings. The inherent lightness and delicate fluffiness of this lemon cake truly shine when paired with a fresh, airy topping. That’s why sweetened freshly whipped cream is our top recommendation – it’s absolutely perfect and creates a harmonious balance of flavors and textures.
Whipped Cream Tips: For the best experience, it’s ideal to serve the cake with whipped cream on the same day it’s frosted. If you plan to make the cake ahead of time, I highly recommend waiting to apply the whipped cream until just before serving. Whipped cream tends to lose its stability over time, especially at room temperature.
Other Delicious Frosting Options:
- Simple Lemon Glaze: For a less indulgent but equally delicious option, whisk together powdered sugar with a small amount of fresh lemon juice until you reach a pourable consistency. Drizzle this tangy glaze generously over the cooled cake for a beautiful sheen and an extra pop of lemon flavor.
- Powdered Sugar Dusting: Sometimes, simplicity is key! A light dusting of powdered sugar over the top of the cooled cake offers a beautiful, minimalist presentation and a subtle touch of sweetness.
- Cream Cheese Frosting: If you’re a fan of the tangy richness of cream cheese frosting, it makes a fantastic partner for this lemon cake. Its creamy texture and complementary tanginess create a delightful contrast. My Best Vanilla Frosting recipe can easily be adapted by adding lemon zest and a splash of lemon juice for a zesty cream cheese delight!
No matter which frosting you choose, ensure your cake is completely cooled before applying to prevent any melting or mess.
Expert Baking Tips for Lemon Cake Success
Achieving a consistently perfect lemon cake is easier than you think with these expert tips:
- Room Temperature Ingredients are Key: This is perhaps the most important tip! Ensure your egg and milk are at room temperature before you start baking. Room temperature ingredients emulsify much better, meaning they blend more smoothly and evenly, creating a uniform batter and a more consistent, tender cake texture.
- Measure Flour Accurately: Avoid compacting your flour! Instead of dunking your measuring cup directly into the flour container, fluff the flour first with a spoon or fork. Then, gently spoon the flour into your measuring cup until it’s overflowing, and level off the top with the straight edge of a knife. This prevents adding too much flour, which can lead to a dry, dense cake.
- Amplify Lemon Flavor (Optional): For an even more intense lemon punch, consider adding ½ teaspoon of lemon extract along with the vanilla. While I personally love the bright, subtle flavor that comes purely from fresh zest and juice, lemon extract can elevate the citrus notes for those who prefer a bolder taste.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until just combined and smooth. Overmixing develops the gluten in the flour, leading to a tough, chewy cake rather than a light and fluffy one. A few small lumps in the batter are perfectly acceptable.
- Cool Completely Before Frosting: Patience is a virtue in baking! Ensure your cake is completely cool to the touch before you even think about applying any frosting. A warm cake will melt your frosting, causing it to slide off and create a crumbly mess.
- Proper Pan Preparation: Always line your baking pan with parchment paper, leaving an overhang on two sides. This makes lifting the cooled cake out of the pan incredibly easy and prevents sticking. Lightly greasing the sides of the pan also helps ensure a clean release.
- Test for Doneness: Use the classic toothpick test. Insert a toothpick or a thin piece of uncooked spaghetti into the center of the cake. If it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is perfectly baked.
Lemon Cake Recipe FAQs
While I haven’t specifically tested this recipe with gluten-free flour, many readers have success using a 1:1 gluten-free baking blend. If you have experience baking with GF flours, you can certainly try it, but please note that results can vary, and I can’t guarantee the exact texture or rise.
Absolutely! If you prefer a more pronounced lemon flavor, feel free to add ½ teaspoon of lemon extract to the wet ingredients. I personally love the subtle, natural citrus notes from the zest and juice, but extract is a great way to amp it up.
Yes, cream cheese frosting would be absolutely delicious on this cake! Its tangy sweetness complements the lemon wonderfully. A lighter cream cheese frosting would pair best with the cake’s fluffy texture. You can adapt my Best Vanilla Frosting recipe to include lemon zest for a perfect match.
If your cake is frosted with whipped cream or cream cheese frosting, it’s best to store any leftovers in an airtight container in the refrigerator. To enjoy it at its best, allow the cake to come to room temperature for about 15-20 minutes before serving.
Yes, this recipe is incredibly versatile and makes fantastic lemon cupcakes! Simply line a 12-cup muffin tin with paper liners and fill each about two-thirds full with batter. The baking time will be shorter, typically around 18-22 minutes, or until a toothpick inserted comes out clean.
Yes, you can freeze this cake! For best results, freeze the cake unfrosted. Allow it to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before frosting and serving.
For most baking, Eureka or Lisbon lemons are excellent choices as they are widely available and provide a good balance of juice and zest. Meyer lemons, while sweeter and less acidic, also work beautifully if you prefer a milder lemon flavor.
More Zesty Lemon Delights for Citrus Fans
If you’re captivated by the refreshing taste of sweet citrus, my recipe collection offers an abundance of lemon-infused treats. Here are some of my personal favorites that I know you’ll adore:
- Mini Lemon Cheesecakes: Bite-sized bursts of creamy, tangy lemon perfection.
- Lemon Cream Cheese Crumb Cake: A delightful combination of moist lemon cake, rich cream cheese, and a buttery crumb topping.
- Lemon Raspberry Cheesecake Bars: Layers of vibrant lemon and sweet raspberry in a convenient bar form.
- Lemon Poppy Seed Muffins: Fluffy, moist muffins bursting with lemon flavor and a delightful poppy seed crunch.
Explore More Irresistible Cake Recipes
Beyond the bright flavors of lemon, there’s a world of delicious cakes waiting to be discovered. If you enjoyed baking this simple lemon cake, you’re sure to love these other delightful cake creations from my kitchen:
- Rich & Decadent Eggless Chocolate Cake
- Comforting Easy Crumb Cake
- Simple One Bowl Vanilla Cake Recipe
- Sweet Raspberry Cake with Cream Glaze
If you enjoyed baking this recipe and tried it out, I’d love to hear from you! Please leave a comment below and don’t forget to rate it!
Easy Lemon Cake
Anna
Pin Recipe
20 mins
35 mins
55 mins
Dessert
American
12 servings
167 kcal
Ingredients
- 3 small lemons
- ½ cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¾ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream
- 3 teaspoons granulated sugar
Instructions
- Preheat oven to 350° Fahrenheit (175°C). Line an 8″ square or round pan with parchment paper, leaving an overhang to easily lift the cake. Lightly grease the pan sides. Set aside.
- In a small bowl or a glass measuring cup, combine ¾ cup milk and the juice of one medium lemon. Stir a few times and let it sit for 5-10 minutes to curdle and create homemade buttermilk.
- In a large mixing bowl, combine ½ cup granulated sugar and the zest from 2 lemons. Using the back of a spoon, press and rub the zest into the sugar for about a minute to release the oils and intensify the lemon flavor.
- Add 1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt to the lemon sugar mixture. Whisk well until all dry ingredients are thoroughly combined.
- Add ½ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract to the buttermilk mixture and stir with a fork until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients. Whisk vigorously until the batter is smooth. Be careful not to overmix; stop once no dry streaks remain.
- Pour the batter into the prepared pan, smooth out the top, and gently tap the pan against the counter a few times to release any air bubbles.
- Bake the cake in the preheated oven for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert it onto the wire rack to cool completely.
- Once completely cooled, prepare the whipped cream: In a mixing bowl, combine ¾ cup heavy whipping cream and 3 teaspoons of granulated sugar. Whip the cream until stiff peaks form. Spread the whipped cream evenly over the cooled cake. Decorate with more lemon zest and quartered lemon slices for a beautiful finish.
Notes
- The nutrition values provided are estimates and can vary based on specific products used. Always consult a nutrition calculator you are familiar with for precise information.
- This cake’s light and fluffy nature pairs wonderfully with whipped cream, but feel free to use any frosting you prefer – a simple glaze or cream cheese frosting would also be delicious!
- Always measure flour accurately: fluff it in the container, spoon it into the measuring cup, and then level off the top. This prevents a dry, dense cake.
- No toothpick? An uncooked spaghetti noodle works perfectly to test if your cake is done.
Nutrition
Carbohydrates: 25g |
Protein: 3g |
Fat: 6g |
Saturated Fat: 4g |
Polyunsaturated Fat: 0.4g |
Monounsaturated Fat: 2g |
Trans Fat: 0.002g |
Cholesterol: 32mg |
Sodium: 88mg |
Potassium: 147mg |
Fiber: 1g |
Sugar: 11g |
Vitamin A: 269IU |
Vitamin C: 14mg |
Calcium: 62mg |
Iron: 1mg
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