When polished elegance meets delicious simplicity, you get something like this gorgeous lemon cake which just so happens to make one of the best Easter cakes of all time.
The refreshing citrus is more pronounced than other lemon cakes and this is one of the most hippety hoppity awesome Easter recipes. It’s just one of those beautiful delicious cake recipes that’s hard to beat.
Now, you can always make lemon zucchini bread or lemon poppy seed muffins but they aren’t as pretty or as sweet as this little gem of a cake. Lemon ricotta cookies are definitely a nice treat but I always fall back on this near-perfect tangy little cake.
You’re gonna’ want to try this!
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What I Love About This Recipe
- Simple ingredients
- Polished presentation
- Tangy lemon flavor
How To Make Lemon Cake Recipe
Making this cake is so easy. Simply combine ingredients according to directions and bake. Whisk glaze together and spread over the warm cake before with sprinkling sugar/lemon zest mixture. Cool before serving and enjoy before it disappears!
Recipe Notes
I find that room temp ingredients are best when baking most cakes. Room temp is different for everyone but in cooking it is quite often between 65-70 degrees Fahrenheit. Not just butter – you’ll also want your eggs, buttermilk, and lemon at room temp.
Ingredient Notes
Be sure to use a shallow hand when zesting your lemon. Try not to remove any of the bitter white pith attached to the lemon.
You’ll also want to use cake flour rather than all-purpose flour. Cake flour is delicate with a lower protein content which makes it bake up light and fluffy.
Why separate wet and dry: Blending wet and dry ingredients separately ensures an even mixture! You don’t want all your flavor in one corner of the cake, all your baking soda in a second, and all your salt in a third!
Why cream the sugar and lemon zest: This unusual technique infuses the sugar with oil from the lemon peel and intensifies that lemony zing! Blend for two minutes for best results.
Don’t overmix: Overmixing this cake (or any cake) batter will result in a dense lifeless product instead of a light and fluffy delight.
Why cool before serving: Oh cake, you delicious, delicate beast! If you dig in too soon, the cake will adhere to the knife and your slices may come out a crumbly mess.
Storing Tips
This gorgeous refreshing cake is an icebox cake that is best kept in the fridge. You’ll want to wrap it well to protect it from air and moisture as well as the other food item scents in the fridge. A spaghetti aftertaste kinda’ throws the whole thing off.
Can You Freeze This?
Absolutely!! This scrumptious lemon cake freezes really well, and it may be the only way to save yourself some! Simply double wrap it in foil or cling wrap before sliding it into a freezer-safe bag. Thaw in the fridge overnight and you’re ready to serve.
Make Ahead Tips
Making this decadent cake is all about combining the ingredients properly and drizzling the glaze over warm cake. This cake has to be made all at one time, but it takes less than an hour. If you’re prepping ahead, there’s nothing wrong with going the freezer route.
How Long Can You Keep This In The Fridge?
If you can keep it around this long, your tangy cake will last for up to a week in the fridge. That is, of course, provided that it’s covered well and properly stored. It’s probably best to reserve the FDA recommended 2-hour serving rule to avoid drastic swings in temperature.
Fruit Cake Recipes Variations
There are lots of different fruit cake recipes, but this lemon cake is one of the best just like it is. Here are some simple ways you can add your own twist.
- A few simple swaps can transform this easy cake into fantastic lemon coconut bars without much work. Or you could lose the lemon altogether and make a coconut buttermilk cake or a coconut cream cake that will steal the show.
- If orange is your citrus of choice, then perhaps you’d prefer a mandarin orange cake or how about an orange pound cake?
- I don’t think I’ve ever put strawberries in my lemon cake before, but I do have a strawberry sheet cake recipe that is to die for!! Springtime strawberry fans may enjoy a strawberry poke cake or a fresh strawberry cake made with ripe juicy strawberries.
- It’s hard to beat the sweet and tangy zest of a yummy cake in the summertime or any time for that matter. If lemon cream cheese pound cake inspires you in all its citrusy glory, then you may also enjoy a lemon pound cake or lemon brownies.
Lemon Cake
Ingredients
Cake:
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk at room temperature
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ¾ cups sugar
- 3 tablespoons fresh lemon zest
- 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
- 3 large eggs at room temperature
- 1 egg yolk at room temperature
Glaze:
- 3 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons buttermilk
Instructions
- Preheat oven to 325 degrees.
- Spray a 9 X 13-inch baking dish with nonstick cooking spray and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a liquid measuring cup combine buttermilk, lemon juice, and vanilla. Set aside.
- In a large bowl add sugar and lemon zest. Using an electric mixer set on medium, beat until mixture is very fragrant 1-2 minutes. Transfer 1/4 cup of the sugar mixture to a small bowl and set it aside. Add butter to the remaining sugar mixture and beat until mixture is fluffy about 2 minutes. Add the eggs, one at a time, mixing after each addition just until combined. Add the egg yolk and mix to combine. Set mixer to low speed and add flour mixture in 3 additions alternating with buttermilk mixture. Mix until ingredients are just blended.
- Pour batter into prepared baking dish and smooth out the top. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan set on a wire baking rack for 10 minutes.
- Make the glaze by whisking powdered sugar, lemon juice, and buttermilk together until even and smooth. Spread glaze over warm cake then evenly sprinkle the reserved sugar lemon zest mixture over the top. Cool the cake completely before serving at least 2 hours. Serve
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More Easter Dessert Recipes
Easter Dessert Recipes are really something special, but they don’t have to be difficult. Here are some other simple recipes you may enjoy.
- Coconut Sheet Cake – a tropical treat!
- Mixed Berry Cobbler – Bursting with a myriad of sweet berry flavor.
- To Die For Blueberry Muffins – And I really mean that!
- Pineapple Sheet Cake – perfect for summer!
- Banana Blueberry Muffins – A new twist on an old favorite.
Conclusion
This simple, easy to make lemon cake recipe is everything it should be. It’s polished, sweet, and tangy with a burst of lemony freshness in every decadent bite. This moist delicious cake with a delicate citrusy drizzle breathes new life into the classic lemon-flavored cake recipe and it is de-lish!
Trust me – They’re gonna’ want seconds!
Source: Cook’s Country
I love this lemon cake
Thank you, Max!❤️
This is an excellent cake! The recipe reminded me of my favorite chocolate Texas Sheet Cake that is to die for. This recipe did not disappoint—it is now going to be a difficult decision to choose my favorite. Thank you for sharing this recipe! Yummy! 😋
You’re welcome, Cindy!❤️
OMG!! I made this cake yesterday for the 1st time & it’s…… AWESOME! SOOOO GOOD!
I did find the Frosting/ Glazet to BE A LITTLE on the Lemony side.. I think the NEXT TIME I WILL MAKE This with 1-2 Tbs. Lemon Juice.
If I plan on putting the extra 1/4 Cup sugar/lemon zest on top!
So happy to hear you enjoyed it, Blimey! 😀
Hi there, Could I use a 15×10 pan for this recipe??
Hey Wendy, I’m sorry but I’ve only made this in a 9X13 inch pan <3
Wow! This recipe is wonderful!
Your directions were easy to follow and I did not change a thing!
Will make this again and do it the same way! A huge hit in our family. Thanks!
Thank you Fran! I love that it was a hit in your family too <3