Hey y'all! If you love the fresh, zesty flavor of lemons and crave a moist, fluffy cake that comes together with minimal fuss, this Easy Lemon Cake is your new go-to dessert. It's the perfect treat for birthdays, brunches, bake sales, or just because you deserve something sweet. Bursting with bright citrus and topped with a tangy lemon glaze, this cake is sunshine on a plate. Let's get cooking!
Why You'll Love This Easy Lemon Cake
- Quick and simple—ready in under an hour from start to finish
- Delightfully moist, light, and loaded with real lemon flavor
- Perfect for beginners and seasoned bakers alike
- Uses pantry staples and fresh lemons
- Great for making ahead—stays delicious for days
Ingredients for Easy Lemon Cake
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
How to Make Easy Lemon Cake
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch (20x20cm) square baking pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract, lemon juice, and lemon zest, mixing until well blended.
Step 5: Combine and Bake
With the mixer on low speed, alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix. Pour batter into the prepared pan and smooth the top.
Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Lemon Glaze
Whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze over the cooled cake and let it set for at least 10 minutes before slicing.
Notes for the Best Easy Lemon Cake
- For extra lemony flavor, try adding a teaspoon of pure lemon extract with the zest and juice.
- Don't overmix the batter—stir until just combined for the fluffiest texture (read more cake tips here).
- If you only have salted butter, reduce the added salt to ¼ teaspoon.
Easy Lemon Cake Variations
- Blueberry Lemon Cake: Gently fold in 1 cup of fresh or frozen blueberries before baking.
- Lemon Poppy Seed Cake: Stir 1 tablespoon of poppy seeds into the batter for a classic twist.
- Gluten-Free Lemon Cake: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour.
Required Equipment for Easy Lemon Cake
- Mixing bowls
- Electric mixer or hand whisk
- 8x8-inch baking pan
- Whisk
- Zester or microplane
- Measuring cups and spoons
- Cooling rack
Easy Lemon Cake Storage Instructions
Store leftover lemon cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Recommendations for Easy Lemon Cake
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
- Pair with a cup of Earl Grey tea or fresh coffee for a delightful afternoon treat.
- Top with extra lemon zest or fresh berries for a beautiful presentation.
Pro Tips for Easy Lemon Cake Success
- Always use fresh lemons for the best flavor and aroma (learn how to pick the best lemons).
- Bring eggs and butter to room temperature before mixing for a smoother batter.
- Let the cake cool completely before glazing to prevent the icing from soaking in excessively (see more glazing tips).
Easy Lemon Cake FAQs
- Can I double this Easy Lemon Cake recipe?
- Absolutely! Double the ingredients and bake in a 9x13-inch pan, adding 5-10 extra minutes to the bake time—just check for doneness with a toothpick.
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice offers the best flavor and aroma, but bottled juice can be substituted in a pinch—just note the flavor may be less vibrant.
- How do I know when my Easy Lemon Cake is done?
- The cake is ready when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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2In a medium bowl, whisk together the flour, baking powder, and salt.
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3In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
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4Mix in the lemon juice and lemon zest. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
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5Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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