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The Best Lemon Cake Recipe – Light, Moist & Bursting with Citrus Flavor

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This homemade lemon cake is incredibly moist, tender, and bursting with fresh lemon flavor. Topped with a simple lemon glaze, it’s the perfect dessert for any spring or summer celebration, or anytime you need a bright, cheerful treat!

Ingredients

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For the Cake:

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • Zest of 3 large lemons (about 3 tablespoons)
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1 cup whole milk or buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

For the Lemon Glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • Pinch of salt

Instructions

  • Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. If using round pans, grease, flour, and line the bottoms with parchment circles.
  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium-high speed, beat the softened butter and sugar together for 3-4 minutes until light, fluffy, and pale in color. This step incorporates air and creates a tender texture, so don’t rush it.
  • Add Eggs and Lemon Zest: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the lemon zest and mix until combined. The batter should look smooth and creamy.
  • Prepare Wet Mixture: In a small bowl or measuring cup, combine the milk, lemon juice, and vanilla extract. The mixture may look slightly curdled—this is normal and actually helps create a tender crumb.
  • Alternate Dry and Wet Ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture in two additions. Begin and end with the flour mixture. Mix just until combined after each addition—overmixing can make the cake tough. The batter should be smooth and thick.
  • Bake: Pour the batter into your prepared pan(s), spreading it evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 30-35 minutes (for a 9×13 pan) or 25-30 minutes (for round pans), until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Cool: Let the cake cool in the pan on a wire rack for 15 minutes. If making a layer cake, carefully turn the cakes out onto the wire rack to cool completely. For a sheet cake, you can glaze it right in the pan.
  • Make the Glaze: While the cake cools, whisk together the powdered sugar, lemon juice, lemon zest, and salt in a small bowl. Start with 3 tablespoons of lemon juice and add more if you want a thinner glaze. The consistency should be thick but pourable.
  • Glaze the Cake: Once the cake has cooled for at least 20 minutes (it should be warm but not hot), pour the glaze over the top, spreading it gently with a spatula or letting it drip down the sides naturally. The glaze will set as it cools.
  • Serve: Allow the glaze to set for about 15 minutes before slicing and serving. Enjoy your beautiful, tangy-sweet lemon cake!

Notes

  • Room Temperature Ingredients: This is crucial! Room temperature eggs, butter, and milk mix together more easily and create a better texture. Set ingredients out 30-60 minutes before baking.
  • Don’t Overbake: The cake is done when a toothpick comes out with a few moist crumbs, not completely clean. Overbaking leads to dry cake.
  • Zesting Tips: Zest the lemons before juicing them. Only zest the yellow part—avoid the white pith, which is bitter.
  • Flavor Boost: For even more lemon flavor, poke holes in the warm cake with a skewer and brush with 2 tablespoons of lemon juice mixed with 2 tablespoons of sugar before adding the glaze.
  • Glaze Variations: For a cream cheese frosting instead, beat 8 oz softened cream cheese with 4 tablespoons softened butter, 3 cups powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.

Nutrition

Find it online: https://focialy.com/lemon-cake-recipe/