Lemon cake recipe, the phrase alone takes me back to my grandmother’s warm kitchen, where I first discovered the magic of baking. She passed down her love for food, the importance of fresh ingredients, and the joy found in every homemade treat. That early passion grew with me. I baked through school, through new jobs, through motherhood and now I share that joy through Wish-Cake.com.
Here, food is more than a recipe. It’s memory. It’s love. It’s laughter at the kitchen counter with flour on our faces. And today, I’m excited to share one of my family’s most-loved recipes: a lemon cake that’s bursting with citrus, moist in every bite, and frosted with a creamy, tangy finish that will have everyone asking for seconds.
This isn’t just any lemon cake. It’s a story, a tradition, and a celebration all in one slice. Whether you’re new to baking or a seasoned pro, this recipe is designed to bring comfort, confidence, and that little nostalgic magic into your kitchen.
Contents
- 1 Key Ingredients for a Perfect Lemon Cake
- 2 Lemon Cake Recipe
- 3 Step-by-Step Lemon Cake Preparation
- 4 Making the Creamy Lemon Frosting
- 5 Assembling and Decorating Your Lemon Cake
- 6 Expert Tips to Avoid Common Mistakes
- 7 Storing, Freezing, and Serving the Lemon Cake
- 8 Popular Variations of the Lemon Cake Recipe
- 9 Conclusion: A Lemon Cake to Love Again and Again
- 10 Frequently Asked Questions About Lemon Cake
Key Ingredients for a Perfect Lemon Cake
Essential Dry Ingredients and Their Roles
Creating a flawless lemon cake recipe begins with getting the basics right your dry ingredients. Each one has a specific role, and together, they build the structure and texture of your cake.
All-purpose flour (2½ cups) gives the Lemon Cake its body. It holds everything together and gives the crumb its strength. But using too much flour is one of the most common mistakes in baking. Always measure correctly use a scale if you have one, or fluff, spoon, and level if you don’t.
Baking powder (1½ teaspoons) and baking soda (½ teaspoon) are your leavening agents. They help the cake rise and create those airy, tender layers. Since this recipe uses buttermilk and lemon juice both acidic baking soda helps neutralize and balance the pH, enhancing both rise and flavor.
Salt (¾ teaspoon) sharpens the flavors. It’s easy to overlook, but a little salt brings out the sweetness of the sugar and the brightness of the lemon.
When mixed correctly, these ingredients provide a light, tender texture that makes every bite a melt-in-your-mouth experience.
Importance of Citrus Components: Lemon Zest and Juice
Now for the stars of this recipe lemon zest and lemon juice. Their role goes beyond just flavor. They define the personality of your Lemon Cake.
Lemon zest (2 tablespoons) adds depth and bold citrus oils that you can’t get from juice alone. When zesting, make sure to only remove the yellow outer layer. The white pith underneath is bitter and can ruin your flavor.
Lemon juice (¼ cup) gives the cake its signature tang and enhances the rise through interaction with baking soda. It also moistens the batter, lending the cake that signature tender crumb. For the best results, use freshly squeezed lemons. Bottled lemon juice lacks the same brightness.
Together, the zest and juice create a flavor that’s unmistakably fresh, lively, and balanced—not too tart, not too sweet.
Vanilla extract (1 tablespoon) may seem subtle, but it softens the citrus edge and rounds out the flavor. It’s the quiet background note that makes the lemon shine without overpowering.
Other Key Ingredients That Make a Difference
- Unsalted butter (1 cup, softened): This provides richness and moisture. Softening it before mixing ensures a smooth, creamy texture and even distribution.
- Granulated sugar (1½ cups): Not only for sweetness, sugar helps create a tender crumb by aerating the butter as it’s beaten.
- Large eggs (3): They provide structure and help bind the cake. Adding them one at a time while beating ensures a fluffy and stable batter.
- Buttermilk (1 cup): This secret weapon adds moisture and tang. It reacts beautifully with the baking soda to help the Lemon Cake rise tall and soft.
Lemon Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
Description
A moist, tangy lemon cake recipe topped with a creamy lemon cream cheese frosting. Perfect for celebrations or casual baking days.
Ingredients
For the Lemon Cake:
2½ cups all-purpose flour (300g)
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, softened (227g)
1½ cups granulated sugar (300g)
2 tablespoons lemon zest (about 2 lemons)
3 large eggs
1 cup buttermilk (240ml)
¼ cup lemon juice (60ml)
1 tablespoon vanilla extract
For the Frosting:
1 cup unsalted butter, room temperature (227g)
8 oz cream cheese, room temperature (226g)
1 tablespoon lemon zest (about 1 lemon)
7 cups powdered sugar (840g)
2 tablespoons lemon juice (about 1 lemon)
½ teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter until creamy. Add sugar and lemon zest. Beat until light and fluffy.
4. Add vanilla, then eggs one at a time, mixing well and scraping the bowl between additions.
5. Stir buttermilk and lemon juice together.
6. With mixer on low, alternate adding flour mixture and milk mixture, starting and ending with flour. Mix until just combined.
7. Divide batter between pans. Bake for 35–40 minutes. Cool in pans 15 minutes, then invert onto wire racks and cool completely.
8. For the frosting, beat butter and cream cheese until creamy. Add lemon zest and beat until fluffy.
9. Gradually add powdered sugar and lemon juice. Mix until smooth. Beat in vanilla.
10. Frost the cooled cake layers, then decorate with lemon slices or flowers if desired.
Notes
To measure flour properly, spoon it into a measuring cup and level with a knife. Avoid scooping directly from the bag.
Use cake strips or trim domed tops for even stacking.
Bring cold ingredients to room temperature before baking.
Only zest the yellow part of the lemon, avoiding the bitter white pith.
Roll lemons before juicing for better yield.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cakes Recipes
- Method: Baking
- Cuisine: American
Step-by-Step Lemon Cake Preparation
Mixing and Combining Ingredients Properly
Success with any lemon cake recipe depends heavily on how you mix the batter. Over-mixing or rushing through the steps can quickly turn a fluffy cake into a dense disappointment. Here’s how to get it right:
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This ensures your leavening agents are evenly distributed throughout the batter.
In a large mixing bowl or stand mixer with the paddle attachment, beat softened butter on medium speed until creamy. This usually takes about 2 minutes. Then, add granulated sugar and lemon zest. Beat for about 5 minutes until the mixture becomes fluffy and pale—this step is essential for aeration.
Crack your eggs in one at a time, beating well and scraping down the sides of the bowl after each addition. Don’t rush this. Incorporating air here is key to a light texture.
In a small bowl, combine your buttermilk with lemon juice. This acidic combo will work with the baking soda to help the cake rise beautifully.
Now, with your mixer on low, alternate adding the dry and wet ingredients to the butter mixture—starting and ending with the dry. Add ⅓ of the flour mixture, then ½ the buttermilk mixture, then repeat. Mix only until just combined. Over-mixing at this stage deflates the batter and results in a tougher cake.
Divide the batter evenly into the prepared pans and smooth the tops with a spatula. Give each pan a gentle tap on the counter to release any air bubbles.
Tips for Baking Even, Fluffy Cake Layers
Place the pans in the center of the oven and bake for 35 to 40 minutes. You’ll know they’re done when the tops are golden and spring back when lightly touched. The sides will just begin to pull away from the pan.
Resist the urge to open the oven early, it lets out heat and can cause the Lemon Cake to collapse.
Let the cakes cool in their pans for about 15 minutes, then carefully run a knife around the edges and invert them onto a wire rack. Remove the parchment paper and allow them to cool completely before frosting.
Making the Creamy Lemon Frosting
Best Ingredients for Tangy-Sweet Cream Cheese Frosting
No lemon cake recipe is complete without a frosting that balances brightness with creaminess. This lemon cream cheese frosting hits all the right notes—zesty, smooth, and sweet without overpowering the cake’s citrus flavor.
Here’s what you’ll need:
- Unsalted butter (1 cup, room temperature): Softened butter ensures a silky, spreadable base. It adds richness and helps stabilize the frosting.
- Cream cheese (8 oz, room temperature): Choose full-fat for the best texture and flavor. It brings a subtle tang that enhances the lemon.
- Lemon zest (1 tablespoon): Infuses the frosting with fresh, aromatic citrus.
- Powdered sugar (7 cups): Gives the frosting its body and sweetness. Sift it if needed to prevent lumps.
- Lemon juice (2 tablespoons): Use freshly squeezed for pure flavor.
- Vanilla extract (½ teaspoon): Rounds out the citrus and adds depth.
Each of these ingredients plays a role. Cream cheese brings tang. Butter adds body and richness. Powdered sugar sweetens and thickens. And the zest and juice of the lemon tie it all together with fresh, punchy flavor.
Pro Techniques to Whip Frosting to the Perfect Texture
Start by beating the butter and cream cheese in a stand mixer (or with a handheld electric mixer) on medium speed for about 2 to 3 minutes. You want it smooth and fully blended before adding anything else.
Add the lemon zest and continue to beat until the mixture is light and fluffy.
Now, with the mixer on low speed, gradually add powdered sugar, one cup at a time. After each addition, drizzle in a little lemon juice to keep the frosting soft and smooth. Scrape the sides of the bowl occasionally to ensure everything is incorporated evenly.
Once all ingredients are added, increase the mixer speed to medium and beat for 1 to 2 more minutes until the frosting is creamy, fluffy, and spreadable.
If your frosting feels too stiff, add a touch more lemon juice or milk (½ teaspoon at a time). If it’s too soft, mix in a bit more powdered sugar.
Want a bakery-style finish? Chill the frosting for 15 to 20 minutes before using. This helps it hold up better when spreading or piping.
Assembling and Decorating Your Lemon Cake
How to Stack and Frost Like a Pro
Now that your layers are baked and your frosting is whipped, it’s time to bring your lemon cake recipe to life.
First, make sure the cake layers are completely cool. Place one layer flat-side down on a serving plate. Spread about 1 cup of frosting across the top. Add the second layer and apply a thin crumb coat all over to seal in loose crumbs. Chill for 15 minutes, then finish with a thick, smooth layer of the remaining frosting.
Use an offset spatula to spread evenly, working from the top outward. Don’t worry about perfection—swirls and texture add charm.
Simple Decoration Ideas: Lemon Slices, Flowers, and More
Top your Lemon Cake with thin lemon slices or a sprinkle of lemon zest for an easy finish. Add edible flowers or a few fresh mint leaves if you want something a little fancier.
No time to decorate? No problem. This cake’s bright flavor and creamy frosting speak for themselves.
Expert Tips to Avoid Common Mistakes
Even a great lemon cake recipe can fall flat without a few baking basics. These tips will help you avoid common pitfalls and ensure your cake turns out tender, flavorful, and beautiful every time.
Measuring Flour the Right Way
One of the most frequent mistakes is using too much flour. It makes cakes dry and dense. Always spoon and level your flour, or better yet, use a kitchen scale. Scooping directly from the bag packs it down and throws off your ratios.
If you don’t have a scale, here’s a quick fix:
- Fluff the flour with a spoon.
- Spoon it into your measuring cup.
- Level off with a knife.
This small change makes a big difference in texture.
Dealing With Domed Layers
If your cake layers come out with a dome, don’t panic. Just trim them flat with a serrated knife so they stack evenly. For prevention, wrap your pans with cake strips. These help the batter bake evenly from center to edge, reducing doming.
Bring Ingredients to Room Temperature
Cold ingredients don’t mix well and can cause the batter to curdle. Let your butter, eggs, cream cheese, and buttermilk sit at room temperature before starting. This ensures a smoother batter and better rise.
Handle With Care
This lemon cake is soft and tender, especially after baking. Be gentle when moving layers. Cool completely before frosting, and avoid pressing down too hard during assembly.
Zesting and Juicing Lemons Correctly
Only zest the bright yellow layer of the lemon. The white pith underneath is bitter. When juicing, roll the lemon on the counter first to release more juice.
Small steps like these protect the flavor and texture of your cake and take your results from good to unforgettable.
Storing, Freezing, and Serving the Lemon Cake
Best Practices for Storage and Keeping It Fresh
One of the best parts of this lemon cake recipe is that it stays moist and flavorful for days if you store it right.
After frosting, cover the cake lightly with plastic wrap or store it in an airtight cake container. Keep it at room temperature for up to 2 days. If your kitchen is warm or humid, refrigerate it instead.
In the fridge, the cake will last up to 5 days, but be sure to let it sit at room temperature for 20–30 minutes before serving so the frosting softens and the flavors bloom.
If you’ve made it ahead of time, you can also store the Lemon Cake layers unfrosted. Wrap each cooled layer tightly in plastic wrap, then foil, and refrigerate for up to 3 days.
When and How to Freeze for Make-Ahead Cakes
Need to prep days (or weeks) in advance? This lemon cake freezes beautifully.
Here’s how:
- Let the cake layers cool completely.
- Wrap each one in plastic wrap, then again in aluminum foil.
- Label and date the layers, and freeze for up to 3 months.
To thaw, place the wrapped layers in the fridge overnight, then bring to room temperature before frosting.
You can also freeze frosted slices. Just freeze each slice on a tray until firm, then wrap and store in a freezer bag.
This flexibility makes the recipe ideal for birthdays, holidays, or any time you want to get ahead.
Popular Variations of the Lemon Cake Recipe
Lemon Bundt or Sheet Cake
To change the shape without changing the flavor, try this lemon cake recipe in different pans.
- Bundt Cake: Use a well-greased 10-cup Bundt pan. Bake at 350°F for 45–55 minutes. Finish with a lemon glaze instead of frosting.
- Sheet Cake: Pour the batter into a 9×13-inch pan. Bake for 40–45 minutes. Great for parties and easy slicing.
Fun Flavor Add-Ins
- Blueberries: Fold in 1½ cups of floured blueberries for a burst of fruit in every bite.
- Coconut: Stir ¾ cup shredded coconut into the batter and sprinkle extra on top of the frosting.
- Poppy Seeds: Mix in 1½ tablespoons of poppy seeds for a classic bakery twist.
Each version keeps that bright lemon flavor front and center while giving you new ways to enjoy it.
Conclusion: A Lemon Cake to Love Again and Again
There’s a reason this lemon cake recipe has been passed down and baked again and again—it brings joy in every slice. It’s simple, bright, rich with real citrus, and wrapped in a creamy, tangy frosting that feels just right.
Whether you’re baking for birthdays, holidays, or just because, this cake fits every occasion. With a few basic ingredients, a bit of love, and a sprinkle of zest, you can turn an ordinary day into something special.
For More Delicious And Easy Recipes Follow Me In Facebook And Pinterest.
Frequently Asked Questions About Lemon Cake
What is the secret to super moist cake?
The secret to a super moist cake is the balance of fat, acid, and liquid. In this lemon cake recipe, using real buttermilk, softened butter, and fresh lemon juice ensures a tender, rich crumb. Properly measuring flour (don’t overpack it), not overmixing the batter, and baking at the right temperature also help lock in moisture.
What is a 3 ingredient lemon cake?
A 3-ingredient lemon cake typically includes a lemon cake mix, eggs, and lemon pie filling or Greek yogurt. It’s a quick and easy version for when you want lemon flavor without the full from-scratch process. However, it lacks the bright, fresh citrus flavor and fluffy texture found in a homemade lemon cake recipe.
How can I make my lemon cake more moist?
To make your lemon cake more moist, use buttermilk instead of regular milk, and don’t skip the lemon juice, which adds both flavor and acidity. You can also brush the cake layers with a light lemon syrup before frosting. Most importantly, don’t overbake—check for doneness when the center springs back to the touch.
Is lemon extract or lemon juice better for cake?
Lemon juice is better for a natural, tangy flavor and also adds moisture and acidity, which improves the cake’s texture. Lemon extract is more concentrated and useful if you want extra lemon aroma without additional liquid. For the best result, many bakers use both—fresh lemon juice for moisture and extract for a more intense citrus boost.
