Name: Irresistible Lemon Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup plain yogurt or sour cream; 1/4 cup milk; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup powdered sugar (for glaze); 2–3 tablespoons fresh lemon juice (for glaze)

A bright, fluffy, and zesty lemon cake that’s just as perfect for special occasions as it is for a casual afternoon treat. I use fresh lemon juice and zest to give this cake a true citrus burst, and finish it off with a tangy glaze that soaks into every slice. Whether I’m serving it with coffee or saving it for dessert, this lemon loaf always gets rave reviews.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lemon cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup plain yogurt or sour cream

1/4 cup milk

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

For the lemon glaze:

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, I cream the softened butter and sugar until light and fluffy.

I beat in the eggs one at a time, mixing well after each addition.

Then, I stir in the yogurt, milk, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.

I gradually add the dry ingredients to the wet mixture, stirring just until combined.

Next I pour the batter into the prepared loaf pan and smooth out the top.

I bake it for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the glaze, I whisk powdered sugar and lemon juice until smooth, then drizzle it over the cooled cake.

Servings and timing

Servings: 10

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: 320 kcal per serving

Variations

I sometimes swap out the lemon for orange juice and zest for a different citrus twist.

If I want a richer texture, I use sour cream instead of yogurt.

I like to fold in a handful of blueberries or poppy seeds for extra flavor and texture.

For a dairy-free version, I use plant-based butter and yogurt alternatives, and it still comes out moist and delicious.

Storage/Reheating

I store the lemon cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I keep it in the fridge for up to a week. To freeze, I wrap individual slices in plastic wrap and freeze them for up to 2 months. When I’m ready to enjoy a slice, I let it thaw at room temperature or warm it in the microwave for 10–15 seconds.

FAQs

How do I know when the lemon cake is done baking?

I insert a toothpick into the center of the cake—if it comes out clean or with a few crumbs, it’s ready. If there’s wet batter, I give it a few more minutes in the oven.

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice because it gives the cake a brighter flavor, but bottled can work in a pinch. I still recommend fresh zest for the best taste.

Can I make this into muffins instead of a loaf?

Yes, I divide the batter into a muffin tin and bake at 350°F for about 18–22 minutes. I check for doneness with a toothpick just like with the loaf.

Is it okay to use Greek yogurt?

Absolutely. I’ve used plain Greek yogurt many times—it adds a nice tang and keeps the cake moist. I just make sure it’s unsweetened.

What if I don’t have a loaf pan?

I can bake the cake in an 8×8 square pan or even a round cake pan, adjusting the baking time slightly. I start checking for doneness around the 35-minute mark.

Conclusion

This irresistible lemon cake is one of those recipes I keep coming back to—simple, vibrant, and packed with fresh citrus flavor. The texture is soft and moist, the glaze is bright and sweet, and every bite tastes like sunshine. Whether I’m baking it for guests or just treating myself, it’s always a hit.

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