Oh yes 😍🍋 — lemon cake is bright, zesty, and perfectly moist. Here’s a classic, easy-to-make recipe with a tangy glaze for that extra pop of lemon flavor.
🍰 Classic Lemon Cake
🛒 Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from 1–2 lemons)
- ½ cup fresh lemon juice
- ½ cup buttermilk
For the glaze (optional but delicious):
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
👩🍳 Instructions
1️⃣ Prep Oven & Pan
- Preheat oven to 350°F (175°C)
- Grease and flour an 8-inch round or 9×5-inch loaf pan
2️⃣ Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, and salt in a bowl
3️⃣ Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy
- Add eggs, one at a time, beating well
- Mix in vanilla and lemon zest
4️⃣ Combine Wet & Dry Ingredients
- Add dry ingredients alternately with buttermilk and lemon juice
- Mix until just combined (don’t overmix!)
5️⃣ Bake
- Pour batter into prepared pan
- Bake 35–40 min (round pan) or 45–50 min (loaf pan)
- Test with toothpick — it should come out clean
6️⃣ Cool & Glaze
- Let cake cool 10 min in pan, then transfer to wire rack
- Mix powdered sugar and lemon juice to make glaze
- Drizzle over cooled cake
🔥 Tips & Variations
- Extra tang: Add more lemon zest to batter or glaze
- Moisture boost: Brush warm cake with a simple syrup (1:1 sugar + water)
- Layer cake version: Double recipe for two layers with lemon buttercream frosting
- Add pop: Mix in a handful of blueberries for a lemon-blueberry twist
This cake is soft, fragrant, and bright with citrus flavor — perfect with tea, coffee, or as a light dessert.
If you want, I can also give a super quick 5-minute microwave mug version for a single serving that still hits that lemony goodness 🍋✨.
Do you want me to do that?
