Have you ever craved a dessert that's both refreshing and comforting, yet simple enough to whip up on a weeknight? An easy lemon cake recipe is exactly what you need. Making this delightful cake at home allows you to control the quality of ingredients, adjust sweetness to your preference, and fill your kitchen with an irresistible citrus aroma. 

Ingredients List

    • 2 cups all-purpose flour
    • 1½ cups granulated sugar
    • 3 large eggs, room temperature
    • ¾ cup unsalted butter, softened
    • 1 cup whole milk
    • Zest of 2 large lemons
    • ¼ cup fresh lemon juice
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract

For the Lemon Glaze:

    • 1½ cups powdered sugar
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon lemon zest
    • Optional: 1 tablespoon milk for thinner consistency

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This timing makes it perfect for afternoon entertaining or weekend baking. You can easily prepare the batter while dinner is cooking and have a fresh dessert ready in just one hour.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with butter and dust lightly with flour, tapping out excess. This prevents sticking and ensures clean removal.

Step 2: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 3-4 minutes). The mixture should appear pale and doubled in volume—this incorporates air for a tender crumb.

Step 3: Add eggs one at a time, beating well after each addition. Incorporate the vanilla extract and lemon zest. Pro tip: Zest lemons before juicing for easier handling.

Step 4: In a separate bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents throughout your easy lemon cake recipe.

Step 5: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients (dry-wet-dry-wet-dry). Mix until just combined—overmixing develops gluten and creates a tough texture.

Step 6: Gently fold in fresh lemon juice. Pour batter into prepared pan and smooth the top with a spatula.

Step 7: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and spring back when lightly touched.

Step 8: Cool in pan for 10 minutes, then transfer to a wire rack. While the cake cools, whisk together powdered sugar, lemon juice, and zest for the glaze. Drizzle over warm cake for maximum absorption or wait until completely cool for a decorative topping.

Nutritional Information

Nutritional Information

Per serving (serves 10):

    • Calories: 385
    • Protein: 5g
    • Carbohydrates: 58g
    • Fat: 15g
    • Fiber: 1g
    • Vitamin C: 12% DV
    • Iron: 6% DV

Tips, Variations, or Cooking Advice

Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Dairy-Free Version: Use plant-based butter and almond or oat milk.

Flavor Variations: Add 1 tablespoon poppy seeds for a classic lemon-poppy variation, or replace half the lemon juice with lime juice for a citrus twist.

Make it Lighter: Replace half the butter with Greek yogurt to reduce fat while maintaining moisture.

Bundtify It: This best lemon cake recipe works beautifully in a bundt pan—just increase baking time by 10-15 minutes.

Meal Prep: Bake on Sunday for weekday desserts or breakfast treats.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature eggs and butter mix more evenly, creating better emulsification and a lighter texture. Set them out 30 minutes before baking.

Overmixing the Batter: Once you add flour, mix only until ingredients are just incorporated. Overmixing develops gluten, resulting in a dense, chewy cake.

Skipping the Zest: Lemon zest contains essential oils that provide intense citrus flavor—juice alone won't deliver the same punch.

Opening the Oven Too Early: Resist peeking for at least 35 minutes. Temperature fluctuations can cause the cake to sink in the center.

Glazing a Hot Cake (if you want decorative glaze): If you prefer a thick, decorative glaze, wait until the cake is completely cool. For a soaked, syrupy finish, glaze while warm.

Storage / Leftovers Tips

Store your finished cake in an airtight container at room temperature for up to 3 days—the glaze actually helps seal in moisture. For longer storage, refrigerate for up to one week; bring to room temperature before serving for the best flavor and texture.

For freezing, wrap unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and apply fresh glaze before serving. Individual slices can be wrapped separately for grab-and-go portions.

When reheating refrigerated slices, microwave for 10-15 seconds to restore softness. The easy lemon cake recipe and this best lemon cake recipe maintain excellent texture when properly stored, making them ideal for advance preparation.