Lemon Cake

This Lemon Cake is a soft, buttery dessert with a tender crumb, bright citrus flavor, and a smooth lemon glaze. Fresh lemon zest adds fragrant citrus oils to the batter, while lemon juice brings a refreshing tang that balances the sweetness. The finished cake has a golden exterior, a moist interior, and a lightly sweet glaze that adds another layer of lemon flavor.

Made from scratch with simple baking ingredients, this Lemon Cake is baked in a standard 9 x 5-inch loaf pan, making it easy to slice and serve. The batter comes together without complicated techniques, and the cake can be prepared a day ahead. Allow it to cool completely before adding the glaze so the topping stays smooth and sets neatly.

Recipe Snapshot

• Difficulty: Easy

Tools for This Recipe

• 9 x 5-inch (23 x 13 cm) loaf pan, approximately 8-cup capacity
• Parchment paper for lining the pan
• Electric hand mixer or stand mixer with paddle attachment
• Large and medium mixing bowls
• Fine grater or citrus zester
• Citrus juicer
• Rubber spatula
• Wire cooling rack
• Toothpick or wooden skewer for checking doneness

Ingredient Notes

For the Lemon Cake

• ■ 1¾ cups (210 g) all-purpose flour, spooned and leveled
• ■ 1½ teaspoons (6 g) baking powder
• ■ ¼ teaspoon (1 g) baking soda
• ■ ½ teaspoon (3 g) fine salt
• ■ ½ cup (113 g) unsalted butter, softened
• ■ 1 cup (200 g) granulated sugar
• ■ 2 tablespoons (12 g) finely grated fresh lemon zest, from about 2 large lemons
• ■ 2 large eggs (about 100 g without shells), room temperature
• ■ 1 teaspoon (5 ml) vanilla extract
• ■ ½ cup (120 g) full-fat sour cream, room temperature
• ■ ¼ cup (60 ml) freshly squeezed lemon juice

For the Lemon Glaze

• ■ 1 cup (120 g) powdered sugar, sifted
• ■ 1½ tablespoons (22 ml) freshly squeezed lemon juice
• ■ 1 teaspoon (5 ml) milk, optional, to thin the glaze
• ■ 0 of 14 ingredients checked
• ■ Reset checklist

• All-purpose flour provides enough structure to support the cake while keeping the crumb tender. For a slightly finer texture, replace the 1 3/4 cups (210 g) all-purpose flour with 210 g of cake flour. The finished cake may be softer and more delicate. A gluten-free 1: 1 baking flour containing xanthan gum may work, but the texture and baking time can vary by brand.

Step-by-Step Method

1. 1. Prepare the Oven and Pan
2. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides for lifting the cake out later. Position the oven rack in the center.
   

   

3. 2. Combine the Dry Ingredients
4. In a medium bowl, whisk together the 1¾ cups (210 g) all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon fine salt. Whisk until evenly combined, with no visible pockets of leavening.
5. 3. Cream the Butter, Sugar, and Lemon Zest
6. In a large mixing bowl, beat the ½ cup (113 g) softened butter, 1 cup (200 g) granulated sugar, and 2 tablespoons (12 g) lemon zest on medium speed for 3 to 4 minutes. The mixture should become noticeably lighter in color and fluffy. Scrape down the sides of the bowl as needed.
   

   

7. 4. Add the Eggs and Vanilla
8. Add the 2 large eggs one at a time, beating on medium-low speed after each addition until incorporated. Mix in 1 teaspoon (5 ml) vanilla extract. The batter should look creamy and fairly smooth. A slight curdled appearance is not unusual and generally disappears once the flour is added.
9. 5. Finish the Lemon Cake Batter
10. Stir together the ½ cup (120 g) sour cream and ¼ cup (60 ml) lemon juice in a small bowl. With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream mixture in two additions. Begin and end with the flour mixture.
    

    

11. Mix just until the flour disappears, then finish with a spatula. The batter should be thick, smooth, and spreadable rather than runny. Avoid overmixing.
12. 6. Transfer the Batter to the Pan
13. Spoon the batter into the prepared loaf pan and spread it evenly with a spatula. Smooth the top without pressing the batter down. Gently tap the pan once or twice on the counter to release any large trapped air pockets.
    

    

14. 7. Bake Until Golden and Set
15. Bake at 350°F (175°C) for 50 to 60 minutes, using 55 minutes as a guide. The top should be golden brown and slightly domed, with a natural crack along the center.
16. Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs, but no wet batter. If the top browns too quickly, loosely tent the pan with aluminum foil during the final 15 to 20 minutes.
17. 8. Cool the Cake Completely
18. Remove the pan from the oven and let the cake cool in the pan for 15 minutes. Carefully lift it out using the parchment overhang and transfer it to a wire rack.
19. Allow approximately 1 hour 15 minutes more for the cake to cool completely. Glazing a warm cake will cause the topping to melt and run off.
20. 9. Prepare the Lemon Glaze
21. In a small bowl, whisk together 1 cup (120 g) sifted powdered sugar and 1½ tablespoons (22 ml) lemon juice until smooth.
    

    

22. The glaze should be thick enough to coat a spoon but fluid enough to drizzle slowly. If it is too thick, add up to 1 teaspoon (5 ml) milk, a few drops at a time. If it becomes too thin, let it stand briefly before using.
23. 10. Glaze, Slice, and Serve
24. Spoon the lemon glaze over the completely cooled cake, allowing it to flow naturally over the top and slightly down the sides.
25. Let the glaze settle briefly, then cut the cake into 10 even slices with a sharp knife. Wipe the knife between cuts for cleaner slices.

What Makes This Recipe Work

• Fresh lemon zest delivers concentrated citrus flavor. The zest contains aromatic oils that give the cake a stronger lemon fragrance without adding excessive liquid to the batter.
• Sour cream keeps the crumb tender. Its moisture and fat help create a soft cake that stays pleasantly moist after cooling.
• Butter provides richness and structure. Creaming softened butter with sugar incorporates air, helping the cake rise while developing a fine, delicate crumb.
• A combination of baking powder and baking soda supports an even rise. Baking powder provides most of the lift, while baking soda reacts with the acidic sour cream and lemon juice.
• The lemon glaze adds flavor without soaking the cake. A simple powdered sugar glaze creates a lightly sweet finish that complements the buttery crumb.

Make-Ahead and Storage Notes

• Room-Temperature Storage
• Store the fully cooled Lemon Cake in an airtight container at room temperature for up to 2 days, provided the kitchen is cool and dry. Keep it away from direct sunlight and heat. For the softest texture, store the loaf whole and slice it as needed.
• Refrigerator Storage
• For longer storage, refrigerate the cake in an airtight container for up to 5 days. Wrap the loaf or individual slices to prevent them from drying out or absorbing refrigerator odors. Allow refrigerated slices to come closer to room temperature before serving for a softer texture.
• Freezing Instructions
• For the best appearance, freeze the cake without glaze. Once completely cooled, wrap the loaf or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe container. Freeze for up to 3 months for best quality.
• Thaw the wrapped cake in the refrigerator overnight, then bring it to room temperature before adding freshly prepared lemon glaze.
• Make-Ahead Instructions
• The cake can be baked one day before serving. Let it cool completely, then wrap it tightly and store it at room temperature in a cool kitchen. Prepare and add the glaze on the day of serving for a fresh-looking finish.

Recipe Questions

Why is my Lemon Cake dense instead of fluffy?

A dense texture usually comes from too much flour, insufficient creaming of the butter and sugar, or overmixing after adding the flour. Measure the flour accurately and beat the butter and sugar until visibly light and fluffy. Once the dry ingredients are added, mix only until combined.

Can I use bottled lemon juice instead of fresh lemon juice?

Yes. Bottled lemon juice can replace fresh lemon juice in the same amount, but the flavor may be less bright. Fresh lemon zest is still recommended because it supplies the aromatic citrus oils responsible for much of the cake's lemon flavor.

How do I know when Lemon Cake is fully baked?

The cake should have a golden top, a slightly domed surface, and edges that appear set. Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If wet batter remains, bake for another 3 to 5 minutes and check again.

Can I make this Lemon Cake ahead of time?

Yes. Bake the cake one day ahead, cool it completely, and wrap it tightly to retain moisture. Keep it at room temperature in a cool, dry place, then add the lemon glaze shortly before serving.

Can I bake this recipe in an 8 x 4-inch loaf pan?

An 8 x 4-inch loaf pan is smaller and may not safely hold the full batter. Use a 9 x 5-inch pan for the stated baking time and yield. If using a smaller pan, fill it no more than about two-thirds full and bake any remaining batter separately. Baking times will need adjustment.

Lemon Cake

This Lemon Cake is a soft, buttery dessert with a tender crumb, bright citrus flavor, and a smooth lemon glaze. Fresh lemon zest adds fragrant citrus oils to the batter, while lemon juice brings a refreshing tang that balances the sweetness. The finished cake has a golden exterior, a moist interior,

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

For the Lemon Cake

• 13/4 cups all-purpose flour spooned and leveled
• 11/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 tablespoons finely grated fresh lemon zest from about 2 large lemons
• 2 large eggs (about 100 g without shells) room temperature
• 1 teaspoon vanilla extract
• 1/2 cup full-fat sour cream room temperature
• 1/4 cup freshly squeezed lemon juice

For the Lemon Glaze

• 1 cup powdered sugar sifted
• 11/2 tablespoons freshly squeezed lemon juice
• 1 teaspoon milk optional, to thin the glaze
• of 14 ingredients checked
• Reset checklist

Method

 

Method

1. Prepare the Oven and Pan
2. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides for lifting the cake out later. Position the oven rack in the center.
3. Combine the Dry Ingredients
4. In a medium bowl, whisk together the 1¾ cups (210 g) all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon fine salt. Whisk until evenly combined, with no visible pockets of leavening.
5. Cream the Butter, Sugar, and Lemon Zest
6. In a large mixing bowl, beat the ½ cup (113 g) softened butter, 1 cup (200 g) granulated sugar, and 2 tablespoons (12 g) lemon zest on medium speed for 3 to 4 minutes. The mixture should become noticeably lighter in color and fluffy. Scrape down the sides of the bowl as needed.
7. Add the Eggs and Vanilla
8. Add the 2 large eggs one at a time, beating on medium-low speed after each addition until incorporated. Mix in 1 teaspoon (5 ml) vanilla extract. The batter should look creamy and fairly smooth. A slight curdled appearance is not unusual and generally disappears once the flour is added.
9. Finish the Lemon Cake Batter
10. Stir together the ½ cup (120 g) sour cream and ¼ cup (60 ml) lemon juice in a small bowl. With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream mixture in two additions. Begin and end with the flour mixture.
11. Mix just until the flour disappears, then finish with a spatula. The batter should be thick, smooth, and spreadable rather than runny. Avoid overmixing.
12. Transfer the Batter to the Pan
13. Spoon the batter into the prepared loaf pan and spread it evenly with a spatula. Smooth the top without pressing the batter down. Gently tap the pan once or twice on the counter to release any large trapped air pockets.
14. Bake Until Golden and Set
15. Bake at 350°F (175°C) for 50 to 60 minutes, using 55 minutes as a guide. The top should be golden brown and slightly domed, with a natural crack along the center.
16. Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs, but no wet batter. If the top browns too quickly, loosely tent the pan with aluminum foil during the final 15 to 20 minutes.
17. Cool the Cake Completely
18. Remove the pan from the oven and let the cake cool in the pan for 15 minutes. Carefully lift it out using the parchment overhang and transfer it to a wire rack.
19. Allow approximately 1 hour 15 minutes more for the cake to cool completely. Glazing a warm cake will cause the topping to melt and run off.
20. Prepare the Lemon Glaze
21. In a small bowl, whisk together 1 cup (120 g) sifted powdered sugar and 1½ tablespoons (22 ml) lemon juice until smooth.
22. The glaze should be thick enough to coat a spoon but fluid enough to drizzle slowly. If it is too thick, add up to 1 teaspoon (5 ml) milk, a few drops at a time. If it becomes too thin, let it stand briefly before using.
23. Glaze, Slice, and Serve
24. Spoon the lemon glaze over the completely cooled cake, allowing it to flow naturally over the top and slightly down the sides.
25. Let the glaze settle briefly, then cut the cake into 10 even slices with a sharp knife. Wipe the knife between cuts for cleaner slices.

Notes

Room-Temperature Storage Store the fully cooled Lemon Cake in an airtight container at room temperature for up to 2 days, provided the kitchen is cool and dry. Keep it away from direct sunlight and heat. For the softest texture, store the loaf whole and slice it as needed.