Lemon Cake
A soft, moist, bright lemon cake with fresh lemon juice and zest, finished with a sweet-tart lemon glaze. It’s simple enough for everyday baking but delicious enough for brunch, birthdays, and gatherings.
Ingredients
For the Cake
2 cups (250 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200 g) granulated sugar
½ cup (113 g) unsalted butter, softened
¼ cup (60 ml) vegetable oil
3 large eggs, room temperature
1 tbsp finely grated lemon zest
¼ cup (60 ml) fresh lemon juice
1 tsp vanilla extract
¾ cup (180 g) plain Greek yogurt or sour cream
2 tbsp milk, if needed
For the Lemon Glaze
1 cup (120 g) powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp vanilla extract, optional
Optional Garnish
Thin lemon slices
Extra lemon zest
Powdered sugar
Fresh berries
A few mint leaves
Instructions
1. Prepare the oven
Preheat the oven to 175°C / 350°F.
Grease a 9-inch round cake pan or 9-inch loaf pan and line the bottom with parchment paper.
2. Combine the dry ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
3. Cream the butter and sugar
In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy.
Add the vegetable oil and beat until combined.
4. Add the eggs
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and vanilla.
5. Add the lemon and yogurt
Stir in the fresh lemon juice.
Add the Greek yogurt or sour cream and mix until smooth.
The mixture may look slightly curdled after adding the lemon—this is normal.
6. Add the flour
Gradually add the dry ingredients to the wet ingredients.
Mix gently just until no visible streaks of flour remain.
Do not overmix, or the cake can become dense.
If the batter seems unusually thick, stir in up to 2 tablespoons of milk.
7. Fill the pan
Pour the batter into the prepared pan.
Smooth the top with a spatula.
8. Bake
Bake for approximately 35–45 minutes for a round cake, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool
Allow the cake to cool in the pan for 10–15 minutes.
Run a knife around the edges, then transfer it to a wire rack and let it cool completely.
Lemon Glaze
1. Mix
Whisk powdered sugar, lemon juice, lemon zest, and vanilla together in a small bowl.
2. Adjust the consistency
Too thick? Add a few drops of lemon juice.
Too thin? Add a little more powdered sugar.
3. Glaze the cake
Once the cake has completely cooled, drizzle the glaze over the top.
Let it sit for 10–15 minutes before slicing so the glaze can set.
Recipe Information
Prep Time: 20 minutes
Bake Time: 35–45 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes
Servings: 10–12
Difficulty: Easy
Approximate Nutrition
Estimated per serving when divided into 12 slices, including glaze.
Calories: ~310 kcal
Protein: ~5 g
Fat: ~13 g
Carbohydrates: ~43 g
Fiber: ~1 g
Sugar: ~25 g
Sodium: ~210 mg
Actual nutrition will vary depending on the ingredients and portion size.
Nut & Allergen Information
Nuts: No nuts are required in this recipe.
Nut-free: The cake can be made nut-free, but check packaged flour, powdered sugar, vanilla, and other ingredients for facility cross-contact if cooking for someone with a severe allergy.
Dairy: Contains butter and Greek yogurt/sour cream.
Eggs: Contains eggs.
Gluten: Contains wheat flour.
Gluten-free option: Use a quality 1:1 gluten-free baking flour blend.
Dairy-free option: Use plant-based butter and dairy-free yogurt.
Egg-free option: Use a suitable commercial egg replacer, although the texture may differ.
Soy: Check the labels of dairy-free butter and other packaged ingredients if soy avoidance is necessary.
Tips for the Best Lemon Cake
Use fresh lemons rather than bottled lemon juice for the best flavor.
Zest the lemons before squeezing them.
Only grate the yellow outer layer; the white pith can taste bitter.
Room-temperature eggs and yogurt help the batter mix more evenly.
Don’t overmix after adding the flour.
For a stronger lemon flavor, brush the warm cake with a little fresh lemon syrup before glazing.
Allow the cake to cool completely before adding the glaze.
Lemon Syrup — Optional
For an extra-moist and intensely lemony cake:
¼ cup fresh lemon juice
¼ cup granulated sugar
Heat both ingredients in a small saucepan until the sugar dissolves.
While the cake is still warm, poke small holes across the surface with a skewer and slowly brush or spoon the syrup over the cake.
Allow it to cool before glazing.
Q&A
Q: Can I use bottled lemon juice?
Yes, but fresh lemon juice gives the cake a much brighter, fresher flavor.
Q: Can I make this cake without the glaze?
Absolutely. The cake is delicious on its own. You can simply dust it with powdered sugar.
Q: Can I use sour cream instead of Greek yogurt?
Yes. Sour cream makes the cake especially tender and moist.
Q: Why did my lemon cake turn out dense?
Overmixing the batter, using expired leavening agents, or measuring too much flour can make the cake dense.
Q: How do I get more lemon flavor?
Add extra lemon zest rather than adding a large amount of lemon juice. You can also use the optional lemon syrup.
Q: Can I use a loaf pan?
Yes. A standard 9 × 5-inch loaf pan works well. The baking time may increase, so check the center with a toothpick.
Q: Can I make cupcakes with this batter?
Yes. Divide the batter among lined muffin cups and bake at 175°C / 350°F for about 18–23 minutes.
Q: How should I store lemon cake?
Store it covered at room temperature for about 2 days, or refrigerate for up to 5 days.
Q: Can I freeze lemon cake?
Yes. Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Q: Can I add blueberries?
Yes! Fold about 1 cup fresh or frozen blueberries into the batter. If using frozen berries, don’t thaw them first.
Q: Can I make it lower in sugar?
You can reduce the granulated sugar somewhat, but a large reduction can affect the cake’s moisture, texture, and browning. You can also omit the glaze to significantly reduce added sugar.
