Classic Lemon Cake Recipe
October 12, 2025This Classic Lemon Cake is sunshine in a slice — soft, moist, and packed with zesty lemon flavor! Made with fresh lemon juice and zest, this cake delivers the perfect balance of tart and sweet. Topped with a simple lemon glaze, it’s ideal for spring gatherings, tea parties, or whenever you crave a refreshing dessert.
Ingredients
For the Cake
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 tbsp fresh lemon zest
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¼ cup fresh lemon juice
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½ cup milk (room temperature)
For the Lemon Glaze
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1 cup powdered sugar
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2–3 tbsp fresh lemon juice
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1 tsp lemon zest (optional, for extra flavor)
Instructions
Prepare the Oven and Pan
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan (or an 8-inch round pan).
Mix the Dry Ingredients
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar
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In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
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Add eggs, one at a time, followed by vanilla, lemon zest, and lemon juice.
Combine
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Gradually add the dry ingredients, alternating with milk, mixing just until combined.
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Do not overmix — the batter should be smooth and creamy.
Bake
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Pour the batter into the prepared pan.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely before glazing.
Make the Glaze
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In a small bowl, whisk together powdered sugar and lemon juice until smooth.
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Drizzle over the cooled cake and sprinkle with zest.
Serving Suggestions
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Serve with fresh berries and whipped cream.
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Enjoy alongside a cup of tea or coffee.
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Add a light dusting of powdered sugar for a bakery-style touch.
Storage & Reheating
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Store covered at room temperature for up to 3 days.
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Refrigerate for up to 5 days for longer freshness.
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Freeze slices individually for up to 2 months; thaw before serving.