Name: Lemon Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2½ cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, room temperature; 1¾ cups granulated sugar; 4 large eggs; 1 tbsp lemon zest; ¼ cup fresh lemon juice; 1 tsp vanilla extract; 1 cup buttermilk; 1 cup powdered sugar (for glaze); 2–3 tbsp fresh lemon juice (for glaze); 8 oz cream cheese (optional, for filling); ½ cup powdered sugar (for filling); 1 tsp lemon juice (for filling); Thinly sliced lemon (for decoration)

There’s something irresistible about the balance of sweet and tangy in a lemon dessert. I’ve always had a soft spot for lemon cake—not too heavy, not overly sweet, just vibrant enough to make you take another bite before you’ve even swallowed the last. After testing a few variations, I finally found a version that feels like sunshine on a plate. This lemon cake is soft, moist, and infused with fresh citrus flavor in every layer, topped with a silky lemon glaze and thin slices of real lemon for that bright visual punch.

I made this cake for a casual weekend brunch, and it was gone before coffee was even poured. The way the glaze drips down the layers is almost too pretty to eat—almost. But the best part is the flavor that delivers just what you’d expect: creamy, fluffy vanilla-lemon sponge with a sweet-tart frosting that keeps your palate dancing. Let me show you why this cake belongs in your baking rotation.

Why You’ll Love This Lemon Cake

Bursting with real lemon flavor from both zest and juice
Fluffy, moist texture thanks to the perfect mix of butter, eggs, and buttermilk
Beautiful presentation that looks impressive but is easy to achieve
Versatile and crowd-pleasing, perfect for brunches, birthdays, or just because
Make-ahead friendly—stays moist for days

What Kind of Lemons Should I Use for Lemon Cake?

Fresh is always best when it comes to lemon cake. I highly recommend using fresh lemons rather than bottled lemon juice—there’s just no comparison in brightness or aroma. You’ll want both the juice and zest, so go for organic if you can, especially if you’re sensitive to waxy coatings or pesticides on the peel.

If you have access to Meyer lemons, you’re in for a real treat. They’re slightly sweeter and more fragrant than regular lemons, with a floral note that works beautifully in baked goods. That said, regular Eureka or Lisbon lemons (the ones you usually find in grocery stores) will still yield a delicious cake.

Options for Substitutions

Whether you’re working with dietary restrictions or pantry gaps, this lemon cake can flex a bit to suit your needs:

Dairy-Free: Substitute the butter with a vegan butter or margarine and use a plant-based milk with lemon juice (like almond or oat milk) to mimic buttermilk.
Gluten-Free: Use a 1-to-1 gluten-free flour blend. The texture may be slightly more delicate but still delicious.
No Buttermilk? You can make your own by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of whole milk and letting it sit for 5–10 minutes.
Sugar Alternatives: Use coconut sugar for a deeper caramelized flavor or a sugar substitute like monk fruit if you need a low-sugar version.
Egg Replacements: If avoiding eggs, try using 1/4 cup of unsweetened applesauce or plain yogurt per egg. The texture will be denser but still moist.

Ingredients for This Lemon Cake

Each ingredient in this lemon cake plays a key role in building its light texture and bold flavor. Here’s why every element matters:

All-Purpose Flour – This gives the cake its structure and tender crumb. A sifted, balanced flour ensures a fluffy texture.
Baking Powder & Baking Soda – The leavening agents that work together with the buttermilk to help the cake rise beautifully and stay light.
Salt – Just a pinch enhances all the other flavors and balances the sweetness.
Unsalted Butter – Brings richness and moisture. Room temperature butter creams perfectly with sugar to give a soft and fluffy base.
Granulated Sugar – Sweetens the cake and contributes to the golden crust. Creaming it with butter creates air pockets that lift the batter.
Eggs – Provide structure and richness, binding the batter and adding stability to the layers.
Lemon Zest – Packed with essential oils, the zest is what brings that powerful lemon aroma and flavor without the acidity of the juice.
Fresh Lemon Juice – Adds brightness and acidity that wakes up the palate and contrasts the sweetness.
Buttermilk – The secret to a soft, tender crumb. Its acidity reacts with the baking soda for a light, moist cake.
Powdered Sugar – Used in the glaze to add sweetness and a silky texture.
Cream Cheese (Optional for Filling) – Adds a tangy, creamy richness if used between layers.
Vanilla Extract – Rounds out the citrus notes with warmth and depth.
Thinly Sliced Lemon (for topping) – Adds a gorgeous finish and reinforces the lemon theme visually and flavor-wise.

Step 1: Prep the Essentials

Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper—this ensures the cake releases cleanly and keeps those edges nice and smooth.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 2½ cups of all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this aside so it’s ready when the wet ingredients are done.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat 1 cup of unsalted butter (room temperature) and 1¾ cups of granulated sugar until light and fluffy—this usually takes 3–4 minutes with a stand or hand mixer. You’re looking for a pale, aerated mixture that will help your cake rise beautifully.

Step 4: Add Eggs and Flavor

Crack in 4 large eggs, one at a time, beating well after each addition. Then mix in 1 tablespoon lemon zest, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract. The mixture might look a bit curdled, but that’s completely normal—don’t panic!

Step 5: Alternate Dry Ingredients and Buttermilk

With the mixer on low, alternate adding the dry ingredients with 1 cup of buttermilk, starting and ending with the dry mix. Do this in three parts to avoid overmixing. Stop mixing as soon as the batter is smooth and combined.

Step 6: Bake the Cake

Divide the batter evenly between your prepared pans and smooth the tops. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden and spring back when touched.

Step 7: Cool and Prepare Filling

Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. If you’re making a cream cheese filling, beat 8 oz of cream cheese, ½ cup powdered sugar, and 1 teaspoon lemon juice until smooth.

Step 8: Glaze and Decorate

Once the cakes are cool, layer them with the filling (or just lemon buttercream if preferred). For the glaze, mix 1 cup powdered sugar with 2–3 tablespoons lemon juice until pourable. Drizzle it over the top and let it drip down the sides. Garnish with thin lemon slices and extra zest if desired.

How Long to Cook the Lemon Cake

The ideal baking time for this lemon cake is 28 to 32 minutes at 350°F (175°C). However, oven temperatures can vary, so start checking at the 27-minute mark. You’re looking for cakes that:

Are lightly golden on top
Spring back when gently pressed
Release a clean toothpick inserted in the center

Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to finish cooling completely before assembling. This helps them firm up and prevents a soggy bottom or cracked layers when stacking.

Tips for Perfect Lemon Cake

1. Use Room Temperature Ingredients

Butter, eggs, and buttermilk mix better when not cold. This ensures a smooth batter and consistent rise.

2. Don’t Overmix the Batter

Once the flour is added, mix just until combined. Overmixing can lead to a dense, rubbery cake.

3. Zest Before Juicing

Always zest your lemons before cutting and juicing them—it’s much easier that way and avoids waste.

4. Double Line the Pans

If your cakes tend to stick or brown too quickly, line both the bottom and sides with parchment paper.

5. Let the Cake Cool Completely

Patience pays off. If you glaze or frost too early, it will melt or slide off the layers.

6. Use Fresh Lemon Juice

Bottled lemon juice lacks the punch and aroma of fresh citrus. Your tastebuds will notice the difference.

7. Make Ahead for Deeper Flavor

This cake actually tastes even better the next day as the lemon flavor deepens and the texture becomes more moist.

Watch Out for These Mistakes While Cooking

1. Using Cold Butter or Eggs

If your butter is too cold, it won’t cream properly with the sugar, leading to a dense texture. Cold eggs can cause the batter to curdle or not emulsify well. Always let your ingredients come to room temperature.

2. Skipping the Zest

Lemon juice alone isn’t enough to flavor the cake deeply. The zest contains the aromatic oils that make this cake shine—don’t skip it.

3. Overbaking

Even 2 minutes too long in the oven can dry out your cake. Begin checking early and use visual cues (golden top, springy texture) along with the toothpick test.

4. Frosting a Warm Cake

This is a common misstep. If your cake is still warm, the glaze or filling will melt right off and create a mess. Always cool completely before assembling.

5. Not Measuring Lemon Juice Carefully

Too much acid can make the cake gummy or collapse slightly. Stick to the measured amount—don’t eyeball it unless you’re confident.

What to Serve With Lemon Cake?

Bright and tangy, this lemon cake pairs well with a variety of flavors and textures. Here are some ideas to round out your table:

Fresh Berries

Strawberries, raspberries, or blueberries bring natural sweetness and freshness that complement the citrus.

Vanilla Ice Cream

The creamy, cold contrast of vanilla bean ice cream makes every bite of cake extra indulgent.

Earl Grey or Chamomile Tea

A warm, floral tea makes an elegant pairing and enhances the lemon’s aromatic qualities.

Lemon Curd

For an extra punch of citrus, serve a dollop of lemon curd on the side or between layers.

Sparkling Wine or Prosecco

The bubbles and light acidity pair beautifully with the cake’s richness and brightness.

Honey-Drizzled Ricotta

Spread some lightly sweetened ricotta on the side for a rustic, elegant twist.

Iced Lavender Lemonade

A fragrant, floral drink that ties in the lemon theme and adds a calming herbal touch.

Storage Instructions

This lemon cake stores like a dream, staying moist and flavorful for several days.

Room Temperature

If unfrosted or just glazed, the cake can be kept in an airtight container at room temperature for up to 2 days. Keep it out of direct sunlight or heat.

Refrigerator

For frosted or filled versions (especially with cream cheese or buttercream), refrigerate the cake in an airtight container. Let it sit at room temp for 30–45 minutes before serving to soften up. It stays fresh for 4–5 days.

Freezing

You can freeze the whole cake (unfrosted or even glazed) or individual slices. Wrap tightly in plastic wrap, then foil, and store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge, then bring to room temp before serving.

Estimated Nutrition (Per Slice – based on 12 servings)

Calories: 385
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 52g
Sugar: 35g
Protein: 5g
Fiber: 1g
Cholesterol: 95mg
Sodium: 260mg
Vitamin C: 8–10% DV (thanks to the lemon juice and zest)

Note: These values may vary slightly depending on substitutions or added fillings/frostings.

Frequently Asked Questions

1. Can I make this lemon cake in advance?

Yes! This cake actually tastes better the next day as the lemon flavors deepen. Bake the layers a day ahead and store them tightly wrapped at room temperature or refrigerated.

2. Can I use bottled lemon juice?

While you can, I highly recommend using fresh lemon juice. Bottled versions lack the vibrant, aromatic punch that fresh lemons bring, and your cake will taste noticeably less fresh.

3. What’s the best way to zest a lemon?

Use a microplane or fine grater to remove only the yellow outer layer—avoid the white pith underneath, as it’s bitter.

4. Can I make this into cupcakes?

Absolutely. Just reduce the baking time to around 18–20 minutes and fill the liners about ¾ full. Check with a toothpick for doneness.

5. What type of frosting pairs best?

A lemon glaze is classic, but lemon cream cheese frosting or vanilla buttercream also works beautifully. If you like bold citrus, try adding extra zest to your frosting.

6. How can I make this cake more moist?

Make sure not to overbake it, and consider brushing the layers with a bit of lemon syrup after baking for extra moisture and flavor.

7. Can I make this gluten-free?

Yes, a 1-to-1 gluten-free flour blend will work. Expect a slightly more delicate texture, but the flavor holds up great.

8. Why did my cake sink in the middle?

This usually happens due to overmixing, underbaking, or too much lemon juice. Be sure to follow measurements closely and check that your oven is calibrated correctly.

Conclusion

This lemon cake is more than just a dessert—it’s an experience. Bright, fluffy, and tangy with every bite, it brings a sense of joy to any occasion. Whether you’re baking it for brunch, a special celebration, or just because you’ve got lemons on hand, this cake delivers elegance without the stress. It’s reliable, gorgeous, and absolutely irresistible. I hope it becomes a go-to in your kitchen like it has in mine.