This easy, breezy Lemon Cake Recipe is perfect as a light dessert but also great as an afternoon treat with a cup of tea.
Whether it’s lemon pound cake for teatime or a slice of lemon loaf from Starbucks for a quick breakfast, lemon cake is a popular, tasty treat. Lemon pound cake has long been a standard, with its properly British pedigree; Starbucks’ lemon loaf, while newer on the scene, is that just-right blend of sweet, tart, super moist, and soft. Making your own lemon cake at home should be easier than making a whole pound cake and a bit more economical than a single slice of lemon loaf from Starbucks!
This tender and zingy lemon cake is lighter and airier than lemon pound cake. The sheet pan format makes it easy to decorate, store, and transport. This is a cake that works for a potluck, a sweetly simple after-school snack, or dressed up a bit for a birthday celebration.
You will love this lemon cake because it is an easy cake recipe. By making your own instead of grabbing something store-bought, you save money and get to enjoy a delicious treat made with wholesome ingredients.
How to zest a lemon
If you haven’t gotten the zest off of a lemon before, it’s easy and there are a couple of tips to make it even easier. First, if possible, start with room temperature lemons that have been thoroughly scrubbed under running water and dried. For this purpose, I suggest using unwaxed, organic lemons. Using either a regular box grater (the side with the smaller holes) or a Microplane zester, start working your way around the lemon. When you get to the white pith in between the yellow peel and the juicy flesh, stop. The white pith is bitter-tasting. Move on to another part of the lemon. If you need to juice the lemons too, zest first and then extract the juice.
How do I store leftovers?
Leftovers can be stored at room temperature for 2-3 days in an airtight container. You can also store it in the refrigerator for up to 1 week or in the freezer for up to 3 months. If freezing, first double-wrap the cake (sliced or whole) in plastic wrap before transferring to an airtight container or Ziploc bag. Thaw in the fridge overnight or at room temperature.
Serving suggestions
If you’re making this as a layer cake and want something more substantial than the glaze in the recipe below, consider frosting this cake with Whipped Cream Cheese Frosting or Lemon Cream Cheese Frosting for an extra lemon kick. In the summertime, consider serving this cake unfrosted with fresh berries on the side as well as homemade Whipped Cream. That way, each guest can load their slice up with berries and a dollop of the whipped cream to their heart’s content!
Lemon Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/4 cups whole milk at room temperature
- 2 1/2 cups powdered sugar for glaze
- 1 1/2 tablespoons fresh lemon juice plus more if needed, for glaze
- 1 tablespoon milk plus more if needed, for glaze
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan or two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, cream softened butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract until well combined.
- Slowly incorporate the dry ingredient mixture and milk into the batter, starting and finishing with the dry ingredients. Stir until barely blended; avoid overmixing.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula.
- Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Slowly add the milk. If the glaze is too thick, add more lemon juice or milk until you reach your desired taste and consistency.
- Drizzle the glaze over the cooled cake. Allow it to set before serving.
Leave a Comment