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
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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
This looks Great! I’m a Lemon Lover! I’m wanting to do One thing …Add like 3 Tablespoons of Poppy Seeds? I love the 2… Lemon & Poppy Seeds. I have a family reunion next mount&, I think this would be a great Sweet!
Sounds like a great addition Joanie. Hope you enjoy your reunion 🙂
This cake is great. Lemon favor is outstanding. Light and soft. This goes in my book of favorite recipes a long with your lemon brownies. Thanks for sharing.
You’re so welcome. Thanks for your comment Donna 🙂
oook … it was awesome; i made this cake last night … people raved, devoured it post haste … it was wonderful, sooo lemony … and delish … a huge success ….
now, what i learned: read the comments … there is much here to help you ….
2. the cake was a bit on the dry side, b/c after reading a few *comments* about how *mushy* it was in the middle, i upped the oven temp, watched the end-time {which i changed to 340,* and the skewer test for *wet* cake ….
3. i realized that maybe the cake was mushy in the middle b/c pople were not taking into account that you drizzle glaze on top and it sinks into the cake, which might have accounted for the *mush* … so i did not use all the glaze — mistake! the cake could have been a bit more moist … also the cooking time should be shorter with the higher oven temp …. next time …
4. i added a tablespoon or more lemon zest and i beat it to death with the sugar … it was amazingly lemony and we loved it …
i split the cake with a friend who had surgery … i brought her dinner and she *might have* had cake before bbq chicken … LOL …. ;-))
i saw the recipe is from *cooks country,* one of the magazines/sites affiliated with *america’s test kitchen*/*cooks illustrated — anything from them is wonderful … so, thank you for posting this recipe; it’s one i will do over and over, tuning it for us each time, i.e., more lemon zest, higher oven temp, uses the whole batch of glaze, etc. … darlene
i wish there was an *edit* your comment button, alas … the reason the cake might not rise is b/c the baking powder, baking soda we purchase in the stores have been in the cans, then storage, then the retail store for years and could be many years old {the *use before date* is not a valid representation of the reality of how old some of the products are before being put into the retail cans, and, after years, it loses some of it’s potency} … that being the case, i usually ad more, maybe up to 1/4 tsp more of each to account for the *lack-of-freshness* quotient …. darlene
Hi Darlene! So glad the cake was a success! It is a favorite in our family. Thanks for all your input 🙂
Awesome! I’ll let you know how it turns out. Thanks again.
The cake was so delicious and moist! I added 1 1/2 TBL poppy seeds but feel like it could have been a little more. Thanks again!
Hi! Thank you for the lovely recipe. I am planning to make it for my daughter’s birthday and am curious if you think adding poppy seeds would work. She loves that combo.
Hi Bonnie. Yes, I think the poppy seeds would be great in this cake!
I made this for my son´s birthday–he loves lemon! It took about 30 minutes extra in my oven. The cake turned out delicious!!! I used a lemon cream cheese frosting instead of the glaze in the recipe. Will definitely be using this recipe in the future–thanks!!
Hi Leanna. The Lemon cream cheese frosting sounds like a delicious addition 🙂
Love this recipe.. I am a lemonfanatic… Yes it does sink if you do not have all the ingredients at room temp… Let that butter and sugar cream till its light and fluffy. The oven temperature..most folks generally bake at 350°.. Nope not for this cake… I don’t take out the extra sugar to sprinkle on top cause I use it for stacked cakes… I end up taking the top “skin” off. The texture is perfect for stacking & carving..this cake holds up oh so lovely… & the lemon flavor is sweetly puckerific.
Thanks for sharing this recipe!
Hi Vic. Wow, so great to know! Did you double the recipe? How many layers did you make?
Saw this and had to make it – cake current cooking looks lovely thank you 🙂
Annette, you’re so welcome. Hope you enjoy 🙂
This cake sounds delicious! I’m wondering though, is it best to make it the same day I’m serving it, or can I make it a day or two in advance? Will it hold up a few days?
Hi Anne. I prefer this cake the first day it’s baked. That said, in a pinch it’s not bad after a day or so. It just is a bit drier than the first day. Hope that helps!
Yes that helps a bunch! Thanks, Kathleen!
Kathleen, this an great way to use the rest of the buttermilk I have. The recipe sounds tasty and amazing. Thanks for your help.
Hi Mary. Hope you enjoy! I adore this simple cake!
This cake is delicious and easy to make. I needed to use up some buttermilk I had. What a tasty cake.
Hey Andrea I hope you enjoy the cake 🙂
This looks AMAZING!!! I think I’m going to make for tomorrow. I’m so excited! I love lemon cake!!! Thank you for posting
Hope you enjoy Tara!
Hey, I love baking, but not always you can actually eat the cake, which I baked. But today I was baking this one…and it is very VERY delicious, very fluffy…omnomomnom. Thank you very much for this recipe. It is now my favorite one :))
Hi Insiga, so glad you liked the cake! I wish I had a piece right now!
Flavor is wonderful, but cake was very heavy with little rise. More like a bar cookie.
Hey Sharon. That surprises me. Mine wasn’t heavy. Might it be your baking soda or baking powder?
Hello Kathleen! I’m am going to make this for tonight’s dessert, and I am wondering, does it need to cool 2 hours before serving at room temperature or in the refrigerator? I can’t wait for my family to taste this!
Hey Leah Ann. Just cool it at room temp. Enjoy!
This looks absolutely delicious. Went to the store this evening to get the few things I didn’t have. Can’t wait to make this with my grandson tomorrow!
Hi Colleen. Hope you enjoy!
I tried to bake is in my metal pan as well and it was still very wet and not done in the center for quite a bit longer. So I suggest changing the cooking time to 35-37 minutes. Smells and looks amazing though can’t wait to try it for dessert tonight.
Hi Tiffany. Good to know. It’s funny how different everyones ovens run, isn’t it! Thanks for the tip 😉
Stupid question but I bet I’m not the only person that doesn’t know an easy way to get fresh lemon zest? I bought one of those kitchen gadget tools but never used it so I donated it to a local thrift shop.
Hi Betty. Thanks so much for asking! It’s actually a really GREAT question 🙂 I have to confess I always use a micro planer to zest all citrus. It makes the job really quick and easy. You can always cut an thin peel from the lemon (NO pith/ white part) and mince it. That would be a very arduous task though. Any chance you can get your micro planer back????
I have found an easy way to zest citrus. I cut the fruit in half and juice. After squeezing the juice from the fruit, I cut the half in half again (so I have cut it in quarters now) and put it in the freezer for 30 -60 minutes while I get the rest of the ingredients together and prepped. It’s so much easier to zest when the peel is frozen, altho you will still need a micro planer. I always freeze citrus peels even if I’m not using them for a recipe right away. That way when I need zest it’s quick and easy to do. Hope this helps.
Hey Kathi, great tip! Thanks so much for taking the time to share it with us all 🙂 Yes it is very helpful.
This looks amazing! When you say use a 9×13 pan, is that like a glass Pyrex dish or like a flat metal cookie/jelly roll type of pan? I’m not a very good baker, so I want to get it right. Thanks!
I use a metal 9X13 pan but you can use a pyrex. It might be cooked a bit faster so it a few minutes before the time suggested.
I wish I had used a deeper pyrex pan. I used metal jellyroll pan and the batter baked over,,, big mess. My cooking time was about 40 minutes. I love the cake and will make it often. Thank you.
Hey Wesly. I used a 9X13 inch baking dish and it worked really well. No spill over. I’m really glad you loved the recipe!
just wondering if you have ever frozen this cake, with or without the glaze?
Hi Jackie, yes I did freeze it. It froze pretty well. I don’t think I’d necessarily serve it to company. The crunchy topping wasn’t quite as good but I was still pretty happy over all!
you could freeze it without the toppings … then when thawed, add the glaze and lemon zest mix … sounds good no matter which way it’s served … tomorrow night …
I hope you enjoy it Darlene 🙂
I made this cake for a church dinner. It was moist and delicious. The tang of the lemon juice was incredible. Thanks for such a good recipe that was easy to make and scrumptious!
Hello Kim! You are so welcome. I’m so happy you enjoyed it 😉
Hi, this looks abs gorgeous ! I love it already.
I just have one question, u mention keeping
1/4 of the sugar mixture aside but I don’t see
U using it again in the recipe. I’m confused 🙁
Or maybe I missed something ?!?!
Hey Gia! You sprinkle it after the cake is glazed. It’s in step 7. Let me know if that helps 🙂
just took it out of oven. smells so good i could not resist. I cut a piece while still hot. even without the finishing touches of the topping the cake is outstanding. the texture is just beautifully moist without being gummy. First time in a long while have I made a cake from stratch. so good. will make it often as i know it will be a hit with my grown family.
Yay Lou! So glad you like it! I wish I had some coming out of the oven right now!!!!
Smells unbelievable but after 30 min.. Cake is very very jiggly! I’ll keep checking…
Hi Jamie, hope you enjoyed the cake!
It looks very yummy how do I get thesent to me
Hi Maria. I’m sorry I’m not sure what you’re asking.
Sounds wonderful. I will try this for Father’s Day.
Hope you like it as much as we did Glenda!!!
This cake looks right up my ally Kathleen! I am so going to make this, I’m obsessed with lemon, PLUS i have a tree in my backyard. Fate! 🙂 Very cute blog!
Thanks so much Karen! Hope you enjoy the Lemon Cake!
This looks absolutely amazing, and seems easy to make too! Yum.
Thanks Rachel! I hope you give this a try!