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A Lemon Cake is a classic dessert that’s loved for its bright, tangy flavor and light, moist texture.

Perfect for any occasion, this cake brings a refreshing zest that’s ideal for spring and summer gatherings.

Topped with a lemon glaze or frosting, this cake is sure to delight your taste buds and impress your guests.


For the Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (about 2 lemons)
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice (about 2 lemons)

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • 9-inch round cake pan or loaf pan
  • Parchment paper
  • Cooling rack
  • Whisk


For the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.

Add the flour mixture to the butter mixture in three parts, alternating with the milk and lemon juice, beginning and ending with the flour mixture. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

For the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Let the glaze set for a few minutes before slicing and serving.

Nutritional Facts

  • Calories: 280 per serving
  • Protein: 3g
  • Carbohydrates: 45g
  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 60mg
  • Sodium: 150mg
  • Fiber: 1g
  • Sugar: 30g

Health Benefits

Lemons are rich in vitamin C, an essential nutrient that supports the immune system and skin health.

Homemade lemon cake allows you to control the quality and quantity of ingredients, reducing the intake of artificial additives and preservatives.

The butter used in the cake provides fat-soluble vitamins, such as vitamin A, which is important for vision and immune function.

Eggs contribute high-quality protein and essential nutrients like choline, which supports brain health.

Using fresh lemon juice and zest adds natural flavor and a boost of antioxidants to the cake.

Frequently Asked Questions

Can I use lemon extract instead of fresh lemon juice?

Yes, you can use lemon extract if you don’t have fresh lemons. Use about 1 teaspoon of lemon extract in place of the lemon zest and juice, but the flavor might not be as vibrant as with fresh lemons.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that is designed for baking to ensure the best texture.

How should I store the lemon cake?

Store the lemon cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months.

Can I add poppy seeds to this cake?

Absolutely! Adding about 2 tablespoons of poppy seeds to the batter can give the cake an extra crunch and a delightful twist.

What other frostings or toppings can I use?

Besides lemon glaze, you can top the cake with cream cheese frosting, whipped cream, or a simple dusting of powdered sugar. Fresh berries also make a wonderful addition for a fruity complement.

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