Lemon Cake Recipe

Moist, light, and tangy – this is how I describe this delicious lemon cake recipe. The beauty of this lemon pound cake is that it’s perfect for any occasion and any season.

The Best Lemon Pound Cake

This lemon pound cake is a true crowd-pleaser, offering a perfectly balanced combination of sweet and tangy flavors. The light, citrusy glaze enhances the cake’s natural lemony goodness, making every bite refreshingly delicious. What makes this easy lemon cake stand out is its moist, tender crumb, thanks to the addition of yogurt or sour cream, which keeps the texture light yet rich.

The best part about this lemon drizzle cake is that it comes together in just a few simple steps, so you can easily whip it up whenever a lemon craving strikes! Whether you’re baking for a special occasion or just want a sweet treat, this cake is perfect. If you’re a fan of lemon desserts, don’t forget to check out my lemon tart which has gained over 4 million views on my Youtube channel, lemon posset, and lemon ice cream recipes for even more tangy goodness!

Ingredients for Lemon Cake

For the Cake:

1. Butter: Adds richness and moisture, giving the cake a tender, buttery texture.
2. Eggs: Help bind the ingredients together and provide structure to the cake, making it light and fluffy.
3. Sugar: Sweetens the cake and works with the butter to create a soft, airy texture when creamed together.
4. Lemon Juice: Provides a fresh, tangy flavor that highlights the lemony taste of the cake.
5. Lemon Zest: Enhances the citrus flavor with concentrated lemon oils, adding brightness to the cake.
6. All-purpose Flour: Gives the cake structure and helps create a soft crumb.
7. Salt: Balances the sweetness and enhances the overall flavors.
8. Baking Powder: Acts as a leavening agent, helping the cake rise and become light and fluffy.
9. Yogurt/Sour Cream: Adds moisture and richness, keeping the cake tender and ensuring it doesn’t dry out.
10. Vanilla Extract: Adds a subtle warmth and depth to complement the lemon flavor.

For the Glaze:

1. Powdered Sugar: Sweetens the glaze and creates a smooth texture.
2. Lemon Juice: Provides a tangy contrast in the glaze, adding a sharp lemony finish to the cake.

How to Make The Best Lemon Cake

This lemon pound cake is one of the easiest cakes out there, but yet, one of the most impressive. Here is what you need to know before you start making the best moist lemon cake:

1. Prepare the Pan and Preheat the Oven

Line a loaf pan with parchment paper and preheat your oven to ensure it’s ready for baking.

2. Mix the Dry Ingredients

In a separate bowl, sift the flour, baking powder, and salt. This ensures even distribution and prevents lumps.

3. Cream the Butter and Sugar

Beat the butter, sugar, and lemon zest until light and fluffy. This step incorporates air into the batter, which helps give the cake a light texture.

4. Incorporate Wet Ingredients

Add eggs one at a time, followed by the yogurt or sour cream, lemon juice, and vanilla extract. Mix until smooth and well combined.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. This ensures the cake remains tender.

6. Bake

Pour the batter into the prepared pan and bake. Use a toothpick to check for doneness—it should come out clean when the cake is fully baked.

7. Prepare and Add the Glaze

Whisk together powdered sugar and lemon juice to create a tangy glaze. Pour it over the cake while it’s still warm for the best absorption and flavor.

Tips and Tricks

Here are some Tips and Tricks to help you make the best lemon cake:

1. Use Fresh Lemons: Always opt for fresh lemon juice and zest for the best flavor. Bottled lemon juice won’t provide the same tangy, bright taste.
2. Room Temperature Ingredients: Make sure your butter, eggs, and yogurt/sour cream are at room temperature before starting. This ensures a smooth batter and even baking.
3. Don’t Overmix: After adding the flour mixture, stir just until combined. Overmixing can make the cake dense instead of light and fluffy.
4. Zesting Lemons: When zesting, avoid the white pith, as it can be bitter. Only use the yellow outer layer for maximum lemon flavor.
5. Check for Doneness: Start checking the cake at the 50-minute mark with a toothpick. If it comes out clean, the cake is done. Overbaking can cause the cake to dry out.
6. Make the Glaze Right Before Using: For the best consistency, prepare the glaze right when the cake is done baking, so it can be poured over a warm cake for better absorption.
7. Let the Cake Cool Slightly: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. This prevents the cake from breaking apart.
8. Add Extra Lemon Flavor: For a more intense lemon flavor, brush the cake with extra lemon juice before adding the glaze. This enhances the citrus punch.

Substitutes and Variations

Here are some Substitutes and Variations for your lemon cake, including gluten-free and dairy-free options:

1. Gluten-Free Variation:

• Flour Substitute: Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum or an all-in-one gluten-free flour. Make sure it’s a 1:1 substitute to maintain texture.
• Baking Tip: Gluten-free cakes can sometimes be denser, so don’t overmix the batter, and make sure to check for doneness as gluten-free cakes may bake slightly faster.

2. Dairy-Free Variation:

• Butter Substitute: Use a dairy-free butter or coconut oil to replace regular butter.
• Yogurt/Sour Cream Substitute: Swap out the yogurt/sour cream for dairy-free yogurt (coconut, almond, or soy-based).
• Milk in Glaze: If needed, substitute a small amount of almond milk or coconut milk for a creamier glaze while keeping it dairy-free.

Additional Variations:

• Lemon-Blueberry Cake: Add 1 cup of fresh or frozen blueberries to the batter for a lemon-blueberry twist.
• Lemon Poppy Seed Cake: Stir in 1-2 tablespoons of poppy seeds for a classic lemon poppy seed variation.
• Extra Tangy Version: For a stronger lemon flavor, add an extra tablespoon of lemon zest to the batter and increase the lemon juice in the glaze.

How to Store Lemon Cake

Here’s how to properly store your lemon loaf cake to keep it fresh and delicious:

1. At Room Temperature:

• Wrap the Cake: Once the lemon cake has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container.
• Shelf Life: The cake can be stored at room temperature for up to 3 days. Keep it out of direct sunlight and in a cool, dry place.

2. In the Refrigerator:

• Cool Completely: Let the cake cool fully before refrigerating to avoid moisture buildup.
• Wrap or Cover: Wrap the cake in plastic wrap or place it in an airtight container to prevent it from drying out.
• Shelf Life: The lemon cake will stay fresh for up to 5 days in the fridge. You can bring it to room temperature or warm slices before serving for the best taste.

3. In the Freezer:

• Freeze Individual Slices: For easier serving, slice the cake before freezing and wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or airtight container.
• Whole Cake: If freezing the entire cake, wrap it tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn.
• Shelf Life: The lemon cake can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight or leave it at room temperature for a few hours before serving.

You May Also Like

• Lemon Cheesecake Bars
• Lemon Curd Cookies
• 6 amzing lemon desserts
• Lemon Blueberry Ricotta Pound Cake

Lemon Cake Recipe

This lemon cake is soft, moist with a gentle lemony flavor and topped with lemon glaze. This lemon drizzle cake is made with basic ingredients and no special techniques are required to make it. If you like pound cake you definitely should give this lemon pound cake a try! 

4 from 93 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

DIFFICULTY Easy

Course Dessert

Cuisine World

Servings 10 yields

Calories 339 kcal

Ingredients

 

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For the cake:

• ¾ cup (170 g) 170g Butter softened
• 4 Eggs
• 1 cup (200 g) Sugar
• 3 tablespoons (45 ml) Lemon juice
• 2 tablespoons Lemon zest
• 1¾ cups (220 g) All-purpose flour
• ½ teaspoon Salt
• 1½ teaspoons Baking powder
• ⅔ cup (160 g) Yogurt/sour cream
• 1 teaspoon Vanilla extract

For the glaze:

• 1 cup (120 g) Powdered sugar
• 3 tablespoons (45 g) Lemon juice

Instructions

 

Make the cake:

• ▢
  Preheat oven to 325ºF (163ºC). Line a 9X5-inch (23X12cm) loaf pan with parchment paper. Set aside.
• ▢
  In a bowl, sift flour, baking powder, baking soda and salt. Set aside.
• ▢
  In a large bowl cream butter, sugar and lemon zest, until light and pale. Add eggs, one at the time, beating to combine after each addition. Add 1/2 of the flour mixture and stir just until combined. Add yogurt/sour cream, lemon juice, vanilla extract and stir until combined. Add the remaining flour and stir until combined.

Bake the cake:

• ▢
  Pour the batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Make the glaze:

• ▢
  In a bowl, whisk powdered sugar and lemon juice until smooth.
• ▢
  When the cake is baked, pour the glaze over the cake and allow to cool slightly before serving.

Video

Notes

• Room Temperature Ingredients: Make sure the butter, eggs, and yogurt/sour cream are at room temperature before starting. This helps create a smoother batter and ensures even baking.
• Zesting Lemons: When zesting lemons, avoid the white pith as it can make the cake bitter. Only use the bright yellow outer layer for the best flavor.
• Storing the Cake: The lemon cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze it for up to 2 months.
• FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting!

Nutrition

Calories: 339kcalCarbohydrates: 51gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 221mgPotassium: 89mgFiber: 1gSugar: 21gVitamin A: 618IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

Keyword lemon

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