lemon cake from scratch recipe

Written BySheba G Updated On
lemon cake from scratch recipe
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The Best lemon cake from scratch recipe

I’ve been making this lemon cake from scratch recipe for years, and it’s always a hit with my family and friends. The first time I tried it, I was hooked – the combination of the moist cake and the tangy lemon frosting is absolute perfection.

And the best part? It’s incredibly easy to make, even for a beginner in the kitchen.

My kids love helping me mix the batter and decorate the finished cake with fresh flowers or sprinkles. This recipe is perfect for any occasion, whether it’s a special birthday or just a Tuesday night dessert.

And let’s not forget about the health benefits – this cake is made with real lemons and no artificial preservatives or flavorings. It’s a treat that we can all feel good about eating.

Lemon Cake from Scratch

Lemon Cake from Scratch

4.8 from 1900 votes

This Lemon Cake from Scratch is a delightful and zesty treat. It is moist, tangy, and perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup buttermilk
1 teaspoon vanilla extract

For the Lemon Glaze

1 1/2 cups powdered sugar
3-4 tablespoons lemon juice
1 tablespoon lemon zest

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9-inch round cake pan.
3In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
4In a large mixing bowl using an electric mixer, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Add eggs one at a time, mixing well after each addition.
6Stir in lemon juice, lemon zest, buttermilk, and vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8The batter will be thick.
9Pour the batter into the prepared cake pan and smooth the top with a spatula.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake will have a golden brown top and will pull away slightly from the sides of the pan.
12Allow the cake to cool in the pan for 10 minutes.
13Then, transfer it to a wire rack to cool completely.
14While the cake is cooling, prepare the lemon glaze.
15In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
16Add more lemon juice or powdered sugar as needed to reach your desired consistency.
17Once the cake is completely cool, pour the lemon glaze over the top.
18Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Oven
Wire rack
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a more intense lemon flavor, add an additional tablespoon of lemon zest to the cake batter. You can also substitute buttermilk with 1/2 cup of milk mixed with 1/2 tablespoon of lemon juice or vinegar, left to sit for 5 minutes before using.

Watch Video Of How Lemon Cake from Scratch Works

This lemon cake from scratch recipe is a staple in our household – it’s easy to make, delicious to eat, and perfect for any occasion.

Whether we’re celebrating a special birthday or just need a pick-me-up on a Tuesday night, this cake is always a good idea.

And let’s not forget about the leftovers – this cake freezes beautifully and makes an amazing breakfast treat when thawed out.

❓ Frequently Asked Questions About Lemon Cake from Scratch

Q1: What type of flour should I use for this lemon cake recipe?

A: For this recipe, you’ll want to use all-purpose flour. You can also use a combination of all-purpose and cake flour for an extra tender crumb.

Q2: Can I use bottled lemon juice instead of fresh lemons?

A: While bottled lemon juice will work in a pinch, fresh lemons are definitely the way to go for this recipe. The flavor and texture just aren’t the same.

Q3: How do I get my lemon cake to be as moist as store-bought cakes?

A: To ensure your lemon cake stays moist, make sure to not overmix the batter, and don’t overbake it – take it out of the oven when it’s still slightly tender in the center.

Q4: What if I don’t have buttermilk for this recipe?

A: If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Q5: Can I make this lemon cake recipe in advance?

A: Yes, you can make this lemon cake recipe ahead of time – simply assemble and frost it when you’re ready to serve.

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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