Lemon cake is a delightful dessert that’s as refreshing as it is delicious. This light and fluffy cake is bursting with the zesty flavor of fresh lemons, making it the perfect treat for any occasion, especially during spring when citrus fruits are at their peak. Whether you’re celebrating a special event or just craving a sweet, citrusy dessert, this cake will definitely satisfy your taste buds.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup unsalted butter, softened
1 cup buttermilk
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, beat the eggs and softened butter together until light and creamy.
Add the buttermilk, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Servings and Timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
While this lemon cake is delicious on its own, there are several ways to tweak it to your liking. You can add a simple glaze made from powdered sugar and lemon juice on top for extra sweetness and shine. If you’re craving a bit of a richer flavor, adding a dollop of whipped cream or a few fresh berries will take this cake to the next level. For a fun twist, try mixing in a little lavender or rosemary for a more aromatic, herbaceous flavor that complements the citrus.
Storage/Reheating
To store the lemon cake, wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. If you prefer to store it for longer, you can refrigerate it for up to a week. To reheat, I recommend gently warming it in the microwave for 10-15 seconds or letting it come to room temperature before serving. You can also freeze the cake for up to 3 months. Just be sure to wrap it well in plastic and foil before freezing.
FAQs
Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk on hand, you can substitute it with regular milk. To mimic the acidity of buttermilk, add 1 tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using.
Can I make this cake ahead of time?
Absolutely! This lemon cake can be made ahead of time and stored at room temperature for a few days or refrigerated for up to a week. If you’re making it for a special occasion, I suggest making it the day before and letting it rest so the flavors can meld together.
Can I use a different size cake pan?
You can definitely use a different-sized pan. If you use a larger pan, the cake may bake faster, so keep an eye on it. For a smaller pan, the cake will take longer to cook. Just make sure to adjust the baking time accordingly.
Can I add a lemon frosting to this cake?
Yes, a tangy lemon frosting would be a perfect addition to this cake. You can make a simple lemon buttercream or cream cheese frosting to complement the citrus flavor.
Can I double the recipe?
Of course! If you’re looking to make a larger cake, just double the ingredients and bake in a larger pan. Be sure to check the cake for doneness with a toothpick as it may need a little extra time in the oven.
Conclusion
This lemon cake is a wonderfully easy-to-make dessert that’s bursting with fresh citrus flavor. Its light texture and delicate sweetness make it a perfect choice for a spring gathering or any time you want a refreshing treat. I love how versatile it is, whether served on its own, topped with a glaze, or paired with whipped cream and berries. No matter how you enjoy it, this lemon cake will surely become a favorite in your recipe collection!
Recipe:
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Lemon Cake
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A light and fluffy lemon cake bursting with fresh citrus flavor, perfect for any occasion.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup unsalted butter, softened
1 cup buttermilk
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and softened butter together until light and creamy.
- Add the buttermilk, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
This cake can be served as-is or topped with a glaze for extra sweetness.
Feel free to add a dollop of whipped cream or fresh berries for a more decadent touch.
For a unique twist, try mixing in some lavender or rosemary to complement the lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
