homemade lemon cake recipe

Written BySheba G Updated On
homemade lemon cake recipe
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The Best homemade lemon cake recipe

I’m so excited to share my homemade lemon cake recipe with you all! I’ve been making this recipe for years, and it’s always a crowd-pleaser. The first time I made it, I was hooked on the bright citrus flavor and the moist, fluffy texture.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. We make it for special occasions like birthdays and holidays, but it’s also a regular part of our weekly baking routine. The best part?

It’s incredibly easy to make and requires minimal ingredients. My family and I have fallen in love with the simplicity of this recipe, and I’m confident you will too. The lemon flavor is perfectly balanced, not too tart or too sweet.

When you take a bite, you’ll feel like you’re transported to a sunny Italian villa – minus the jet lag, of course! The key to this recipe is using high-quality lemons and fresh eggs. Don’t even think about using bottled lemon juice or fake egg substitutes; we want that authentic taste in every slice.

I’ve experimented with various types of sugar, but granulated white sugar is my top pick for this recipe. It provides just the right amount of sweetness without overpowering the lemon flavor. Now that we’ve got the basics covered, let’s get started on making this delicious homemade lemon cake!

Homemade Lemon Cake with Lemon Glaze

Homemade Lemon Cake with Lemon Glaze

4.8 from 1150 votes

A moist and tangy lemon cake perfect for tea time or dessert. Topped with a lemon glaze for an extra zesty kick.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tbsp lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp vanilla extract
1/2 cup buttermilk

For the Lemon Glaze

1 1/2 cups powdered sugar
3-4 tbsp freshly squeezed lemon juice
1-2 tbsp lemon zest

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13 inch baking dish.
Set aside.
3In a medium bowl, combine flour, baking powder, baking soda, and salt.
4Whisk until well mixed.
5In a large bowl, cream together softened butter and granulated sugar using an electric mixer.
6Beat until light and fluffy, about 2-3 minutes.
7Scrape down the sides of the bowl as needed.
8Add eggs one at a time, beating well after each addition.
9Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
10Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
11Begin and end with the dry ingredients.
12Mix just until combined, do not overmix.
13Pour the batter into the prepared baking dish and smooth the top with a spatula.
14Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
15While the cake is baking, prepare the lemon glaze.
16In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
17Add more lemon juice or powdered sugar as needed to reach your desired consistency.
18Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
19Then, pour the lemon glaze evenly over the warm cake.
20Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Electric mixer
9×13 inch baking dish
Oven
Whisk
Small bowl for glaze

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Homemade Lemon Cake with Lemon Glaze Works

This homemade lemon cake recipe has become a staple in our household for good reason – it’s incredibly easy to make and tastes amazing!

Whether you’re hosting a dinner party or simply need a sweet treat after dinner, this cake delivers every time.

One of my favorite things about this recipe is how versatile it is – we’ve enjoyed it as a snack, dessert, or even as a base for cheesecake or trifle.

❓ Frequently Asked Questions About Lemon Cake with Lemon Glaze

What type of lemons should I use for this recipe?

For this recipe, I recommend using Meyer or Eureka lemons. Both varieties have a sweeter and less acidic flavor than traditional lemons. If you can’t find either variety, regular lemons will still work beautifully.

Can I substitute other types of sugar for granulated white sugar?

While you can experiment with other types of sugar, granulated white sugar is my top pick for this recipe. It provides just the right amount of sweetness without overpowering the lemon flavor.

How do I ensure my cake is evenly baked?

To ensure your cake is evenly baked, rotate your cake pan every 20 minutes while it’s baking. This will prevent hot spots from forming on one side of the cake.

Can I make this recipe gluten-free?

This recipe can be adapted to be gluten-free by substituting traditional flour with almond flour or coconut flour.

How do I store leftover cake?

You can store leftover cake at room temperature in an airtight container for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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