Bright, zesty, and undeniably refreshing, this Lemon Cake is everything a citrus lover dreams of. The cake boasts a golden crumb that melts in your mouth, soaked with a tangy lemon glaze that adds an extra punch. Each bite is the perfect balance of sweetness and sharp lemon tang, topped with lemon slices that make it as pretty as it is flavorful.

Whether you’re serving it at a brunch, gifting it during the holidays, or simply treating yourself to something cheerful, this cake is sure to bring a ray of sunshine to any occasion. Its simplicity is part of its charm—no fancy layers or fillings, just bold lemon flavor and a moist, buttery texture.

What Kind of Lemon Should I Use?

Fresh lemons are the best choice for this recipe. The zest and juice from real lemons give the cake a bright, natural flavor that bottled juice simply can’t replicate. Meyer lemons, if you can find them, offer a slightly sweeter and more floral note, while regular lemons deliver that classic tartness.

Ingredients for the Lemon Cake

All-Purpose Flour
Essential for structure, flour forms the base of the batter.

Baking Powder
Provides the lift and makes the cake light and fluffy.

Salt
Balances the sweetness and intensifies the lemon flavor.

Unsalted Butter
Brings rich flavor and moisture. Make sure it’s softened for easy mixing.

Granulated Sugar
Sweetens the cake and helps cream the butter to a light texture.

Eggs
Bind everything together and add richness.

Lemon Zest and Juice
The stars of the show—zest for aromatic oils and juice for that zing.

Whole Milk
Adds moisture and helps blend the batter smoothly.

Powdered Sugar
Used for the glaze that gets drizzled on top.

Lemon Slices (optional)
Purely decorative, but they make a gorgeous finishing touch.

How To Make the Lemon Cake

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper. This ensures the cake releases cleanly and keeps the bottom from overbaking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This keeps your dry mix airy and evenly combined.

Step 3: Cream Butter and Sugar

Using a hand mixer or stand mixer, cream the softened butter and granulated sugar until pale and fluffy—about 3 to 4 minutes. This step incorporates air and is key to the cake’s lightness.

Step 4: Add Eggs and Lemon

Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest and juice. The zest infuses the batter with a bright aroma, while the juice brings the tang.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry mix. Mix just until combined to avoid overworking the batter.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Step 7: Glaze It

Whisk together powdered sugar and lemon juice to make a pourable glaze. Drizzle it over the slightly warm cake, letting it drip down the sides. Garnish with thin lemon slices if desired.

How to Serve and Store This Lemon Cake

This lemon cake is best served slightly warm or at room temperature, when the glaze has fully set and the lemon aroma is most pronounced. It pairs wonderfully with tea, coffee, or a scoop of vanilla ice cream for dessert.

To store, wrap the cooled cake tightly in plastic wrap or store in an airtight container. It will stay moist at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, wrap it well and glaze after thawing.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for its superior flavor. Bottled juice can taste flat and sometimes bitter.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking mix. Be sure it contains xanthan gum or a binding agent.

How do I prevent the cake from becoming dry?

Avoid overbaking and always use fresh lemons for the juice. Also, don’t skip the glaze—it locks in moisture.

What size pan should I use?

A standard 9×5 inch loaf pan works best. If using a different size, adjust the baking time accordingly.

Can I add poppy seeds?

Absolutely! Add 1 to 2 tablespoons of poppy seeds with the dry ingredients for a lemon-poppy twist.

Want More Cake Ideas with a Citrus Twist?

If you love this lemon cake, you might enjoy trying these other sunny delights from our kitchen:

• Lemon Churro Cookies if you’re craving tangy meets warm spice.
• Brown Sugar Maple Cookies for a cozy fall citrus blend.
• Salted Caramel Pecan Cookies for a sweet-salty balance.
• Peanut Butter Blossom Cookies for nostalgic comfort.
• Chocolate Crinkle Sandwich Cookies with soft ganache centers.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add poppy seeds or stick to the classic? Try a glaze variation?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Lemon Cake

Author: Kate Walton
Total Time: 45 minutes
Yield: 1 loaf (8-10 slices)

Print Recipe

Description

A soft, buttery lemon loaf cake with bright citrus notes and a glossy lemon glaze. Perfect for spring gatherings or a cozy treat with tea, this recipe delivers on both flavor and texture.