This Lemon Cake is the ultimate dessert for any occasion. Moist, zesty, and topped with a glossy lemon glaze, it’s a perfect balance of tart and sweet, with a soft, tender crumb that will have everyone asking for more. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and results in a stunning, mouth-watering cake that’s sure to impress. It’s the perfect treat to serve at a party, family gathering, or even as a special dessert for yourself!

Lemon Cake

Why You’ll Love This Recipe

What makes this Lemon Cake stand out is its perfect combination of bright citrus flavor and melt-in-your-mouth texture. The fresh lemon juice and zest infuse the cake with a bold, tangy taste, while the sweet lemon glaze and syrup add the perfect amount of sweetness. It’s a dessert that’s light, refreshing, and utterly irresistible. Whether you’re a fan of citrus desserts or not, this cake will convert you into a lemon cake lover. Plus, it’s surprisingly easy to make, with minimal effort for such a beautiful result.

Ingredients

For the Cake:

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 tbsp lemon zest (about 2 lemons)
2 tbsp fresh lemon juice
½ cup (120ml) buttermilk

For the Syrup:

¼ cup fresh lemon juice
3 tbsp powdered sugar

For the Glaze:

1 cup powdered sugar, sifted
1 ½ tbsp fresh lemon juice
1 tbsp milk (any kind)

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Instructions

Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, making sure the paper extends over the edges for easy removal later.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until pale and fluffy, which should take about 3 minutes.
Add Eggs and Flavor
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract, lemon zest, and fresh lemon juice, mixing until well combined.
Alternate Wet and Dry Ingredients
Add the flour mixture in 3 parts, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix, or the cake will be dense.
Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean when inserted into the center. If the top begins to brown too quickly, loosely cover the cake with foil halfway through the baking time.
Make the Syrup
While the cake is baking, whisk together the fresh lemon juice and powdered sugar in a small bowl to create the syrup.
Soak the Cake
Once the cake is done, let it sit in the pan for 10 minutes. Use a skewer to poke holes all over the top of the cake, then brush the warm lemon syrup over the top, allowing it to soak in. Let the cake cool completely.
Glaze It Up
To make the glaze, mix together the powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled cake and allow it to set before slicing.

Variations

Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds to the batter for a delicious twist on the classic lemon cake.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.
Lemon Blueberry Cake: Add a cup of fresh or frozen blueberries to the batter for a burst of fruity flavor that complements the lemon perfectly.

Heating/Storage

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Freeze the unglazed cake for up to 2 months. Let it thaw completely before adding the glaze and serving.
Reheating: To warm up slices, place them in the microwave for about 15-20 seconds, or reheat in a 300°F (150°C) oven for 5 minutes.

10 FAQ

1. Can I use regular milk instead of buttermilk?
Yes, buttermilk adds richness and moisture to the cake. You can substitute it with regular milk, but the texture might be slightly different.

2. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

3. Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time, store it in an airtight container, and add the glaze just before serving.

4. How do I prevent the cake from sticking to the pan?
Grease the pan well and line it with parchment paper. The parchment paper will help with easy removal.

5. Can I use a different glaze?
Absolutely! You can use a simple icing made with powdered sugar and milk or even a cream cheese glaze for a richer flavor.

6. Is this cake too sweet?
The cake itself is not overly sweet, but the syrup and glaze add sweetness. You can adjust the glaze to your liking by adding less powdered sugar.

7. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but bottled lemon juice can be used in a pinch.

8. Can I use this recipe for cupcakes?
Yes, you can. Bake at the same temperature for 18-20 minutes, or until a toothpick comes out clean.

9. Can I add other fruits to the cake?
Yes! Blueberries, raspberries, or strawberries are great additions and pair well with the lemon flavor.

10. What can I do with leftover glaze?
Leftover glaze can be stored in the fridge for up to a week. You can drizzle it over other desserts or use it in recipes that call for a sweet topping.

Conclusion

This Lemon Cake To Die For is a simple yet impressive dessert that delivers on both flavor and texture. The combination of tangy lemon and sweet glaze is irresistible, making it perfect for any occasion. Whether you’re baking it for a special celebration or simply treating yourself to something delicious, this cake is sure to become a new favorite. Enjoy the refreshing citrus flavors with every bite