Lemon Cake Recipe (with Video)

Lemon Cake Recipe: There’s nothing quite like a freshly baked lemon cake—its bright, tangy flavor paired with a soft, moist texture makes it an all-time favorite dessert.

Whether you’re baking for a special occasion or simply treating yourself, this guide will take you through the steps to create a perfect lemon cake that’s bursting with flavor.

Let’s get started!

Ingredients Needed

Before diving into the recipe, gather all your ingredients to ensure a smooth baking experience. Here’s what you’ll need:

For the cake:

• 2 ½ cups (310g) all-purpose flour.
• 2 tsp baking powder.
• ½ tsp salt.
• 1 cup (230g) unsalted butter, softened.
• 1 ¾ cups (350g) granulated sugar.
• 4 large eggs, at room temperature.
• 1 cup (240ml) whole milk or buttermilk.
• Zest of 2 lemons.
• ⅓ cup (80ml) fresh lemon juice.
• 1 tsp vanilla extract.

For the glaze:

• 1 ½ cups (190g) powdered sugar.
• 3 tbsp fresh lemon juice.
• 1 tbsp milk (optional for thinner glaze).

Optional Additions:

• Poppy seeds for a delightful crunch.
• A teaspoon of almond extract for added depth.

Tools and Equipment

To bake this cake effortlessly, you’ll need:

• Mixing bowls.
• Whisk or electric mixer.
• Measuring cups and spoons.
• Rubber spatula.
• 9-inch round or square cake pans.
• Cooling rack.
• Zester or grater.
• Toothpick (for checking doneness).

Having these tools handy will make your baking process seamless!

Preparation Tips

Proper preparation is the key to baking success. Here are some tips to ensure you’re ready:

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease your cake pans with butter or non-stick spray. Dust with flour for easy release.
2. Measure Ingredients Accurately: Baking is a science! Use measuring cups and spoons for precise amounts.
3. Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature to achieve a smooth batter.
4. Organize Your Tools: Place all tools within reach to avoid interruptions.

Step-by-Step Guide to Making Lemon Cake

Step 1: Preparing the Batter

Creating the batter is where the magic begins:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step is crucial for a soft texture.
3. Add Eggs: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
4. Alternate Wet and Dry: Gradually add the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix just until combined—overmixing can lead to a dense cake.

Step 2: Adding the Lemon Flavor

This step is all about infusing that bright lemony flavor:

1. Zest and Juice: Add the lemon zest and juice to the batter. The zest packs the flavor punch, while the juice provides that tangy kick.
2. Balance the Flavors: If you prefer a slightly sweeter cake, you can reduce the lemon juice by 1-2 tablespoons and add an extra splash of vanilla extract.
3. Fold Gently: Mix the lemon elements in gently to preserve the airiness of the batter.

Step 3: Baking the Cake

Now it’s time to bake the cake and watch your hard work transform into a golden masterpiece. Follow these steps for perfect results:

1. Pour the Batter: Divide the batter evenly between the prepared cake pans. Use a spatula to spread it out smoothly, ensuring there are no air pockets.
2. Bake with Care: Place the pans in the preheated oven and bake for 30-35 minutes. Rotate the pans halfway through for even baking.
3. Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter, bake for an additional 3-5 minutes and check again.
4. Avoid Overbaking: Overbaking can lead to a dry cake, so keep a close eye during the final minutes.

Step 4: Cooling and Removing from Pan

The cooling process is just as important as baking. Here’s how to do it right:

1. Cool in the Pan: Allow the cakes to cool in their pans for 10-15 minutes. This lets them firm up, making them easier to handle.
2. Transfer to a Rack: Run a knife gently around the edges of the pans to loosen the cakes. Place a cooling rack over the pan, invert it, and lift off the pan carefully.
3. Let Them Cool Completely: Allow the cakes to cool fully on the rack. A warm cake can cause the glaze to melt, so patience is key.

Step 5: Making Lemon Glaze

The lemon glaze adds a sweet, tangy finish that elevates your cake. Here’s how to make it:

1. Mix the Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. For a thinner glaze, add a splash of milk.
2. Adjust the Consistency: If the glaze feels too thick, add more lemon juice a teaspoon at a time. If it’s too runny, add a bit more powdered sugar.
3. Apply the Glaze: Once the cakes are completely cool, drizzle the glaze over the top. Use a spoon or small spatula to spread it evenly. For a decorative touch, let it drip naturally down the sides.

Step 6: Decorating the Lemon Cake

Decorating can be as simple or elaborate as you like. Here are some ideas:

1. Simple and Elegant: Add a sprinkle of powdered sugar or top with lemon slices for a classic look.
2. Glaze Designs: Use a piping bag to create intricate patterns with the glaze.
3. Garnish with Fresh Herbs: A sprig of fresh mint or thyme pairs beautifully with the lemon flavor.
4. Seasonal Touch: Top with fresh berries like blueberries or raspberries for added color and flavor.

Serving Suggestions

Lemon cake is versatile and pairs well with a variety of accompaniments. Here are some suggestions:

1. Serve with Tea or Coffee: A slice of lemon cake and a hot beverage is a match made in heaven.
2. Pair with Whipped Cream: Add a dollop of whipped cream for an indulgent treat.
3. Store Properly: To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. Refrigerate if keeping it longer, but bring it to room temperature before serving.

Tips for Baking the Perfect Lemon Cake

1. Don’t Skip the Zest: Lemon zest is where the most intense flavor comes from, so don’t leave it out.
2. Use Fresh Lemon Juice: Bottled juice won’t deliver the same vibrant flavor.
3. Avoid Overmixing: Too much mixing can develop gluten, making your cake dense instead of fluffy.
4. Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures.

Flavor Variations

1. Add Poppy Seeds: For a lemon-poppy seed cake, mix in 2 tablespoons of poppy seeds to the batter.
2. Coconut Twist: Replace some of the milk with coconut milk and sprinkle shredded coconut on top.
3. Gluten-Free Option: Use a gluten-free flour blend for a cake that’s just as delicious.

Troubleshooting Common Issues

1. Dry Cake: Check your measuring methods—too much flour can dry out the cake. Always level off your measurements.
2. Dense Cake: Ensure your ingredients, especially butter, are at room temperature and that you don’t overmix the batter.
3. Undercooked Center: Make sure your oven is properly preheated, and don’t open the oven door too often during baking.

FAQs about Lemon Cake Recipe

1. What ingredients are needed for a lemon cake?

To make a classic lemon cake, you’ll need flour, sugar, eggs, butter, baking powder, milk, fresh lemons (for juice and zest), and a pinch of salt. These create a moist and tangy dessert perfect for any occasion.

2. Can I use bottled lemon juice instead of fresh lemons?

Yes, bottled lemon juice can be used as a substitute; however, fresh lemon juice provides a richer flavor and aroma that enhances the cake’s taste.

3. How do I ensure my lemon cake is moist?

To keep your cake moist, avoid overmixing the batter and monitor the baking time closely. Adding sour cream or yogurt to the batter can also help maintain moisture.

4. What frosting pairs well with lemon cake?

A lemon glaze, cream cheese frosting, or buttercream frosting with a hint of lemon are popular choices to complement the cake’s citrusy flavor.

5. Can I make a lemon cake ahead of time?

Yes, lemon cake can be baked a day or two in advance. Store it in an airtight container at room temperature or in the refrigerator. For best results, frost the cake closer to serving time.

6. Is it possible to make a gluten-free lemon cake?

Absolutely! Substitute the regular flour with a gluten-free flour blend. Ensure all other ingredients, such as baking powder, are also gluten-free.

7. How do I store leftover lemon cake?

Store leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. You can also freeze it for up to three months for longer storage.

8. Can I add additional flavors to my lemon cake?

Yes! You can add flavors like vanilla extract, almond extract, or even poppy seeds to create unique variations of the classic lemon cake.

Conclusion

Congratulations—you’ve mastered the art of baking a lemon cake! With its refreshing flavor and moist texture, this cake is sure to impress family and friends. Whether you’re enjoying it with tea or as a dessert centerpiece, this recipe will quickly become a favorite.