Easy Homemade Lemon Cake: Perfect Sweet & Tangy Dessert

I love lemons, and I remember the first time I tasted a lemon cake. It was so good, with just the right mix of tart and sweet. From then on, I wanted to make something as delicious at home.

Today, I’m excited to share a lemon cake recipe that’s become a favorite. It’s as good as Starbucks’ Lemon Loaf but with a personal touch. Every bite is a journey to a citrus paradise.

Key Takeaways

  • This lemon cake recipe is a crowd-pleasing dessert that’s perfect for any occasion.
  • The cake is super moist and bursting with fresh lemon flavor, thanks to the use of lemon zest and juice.
  • The recipe offers two variations – one made from scratch and another using a lemon cake mix.
  • The Lemon Buttercream Frosting is the perfect accompaniment, adding a rich and creamy texture.
  • The recipe provides freezing instructions for both unfrosted and frosted cakes, making it a versatile option.

Why This Lemon Cake Recipe Will Become Your Favorite

If you love lemon flavors, this homemade lemon cake recipe is perfect for you. It beats the popular Starbucks Lemon Loaf in taste and texture. It’s a must-try for anyone who loves lemons.

Better Than Starbucks Lemon Loaf

The Starbucks Lemon Loaf is a favorite, but this lemon cake recipe is even better. It has the perfect mix of sweet and tangy. The cake is moist and tender, making you want more.

Quick and Easy Preparation

This lemon cake recipe is simple and quick. You can make it in under 10 minutes. It’s great for breakfast, snacks, or desserts when you’re in a hurry.

Perfect for Any Occasion

This lemon cake is perfect for any event. It’s great for parties, potlucks, or just treating yourself. You can enjoy it all year, from summer picnics to holiday gatherings.

This cake is a dream for lemon lovers. It has fresh lemon zest, tangy lemon juice, and a rich lemon syrup. The tangy lemon glaze adds even more flavor. Every bite is a special lemon experience.

Essential Ingredients for the Perfect Lemon Cake

As a lemon lover, I’m excited to share the essential ingredients for this lemon cake recipe. The key to a perfect balance of sweet and tangy flavors is in the ingredients. Let’s explore the details:

  • Cake Flour: This finely milled flour creates a soft, tender crumb in the cake.
  • Baking Powder and Baking Soda: These leavening agents give the cake its rise and fluffy texture.
  • Lemon Zest: Fresh lemon zest is crucial for intense lemon flavor. The oils in the zest add amazing aroma and taste.
  • Salt: A pinch of salt enhances the other flavors and brightens the cake’s taste.
  • Unsalted Butter: Creaming the butter with sugar is key for a light and tender crumb.
  • Granulated Sugar: The right amount of sweetness balances the tart lemon flavor.
  • Eggs: Eggs add structure and richness to the cake.
  • Vanilla Extract: A touch of vanilla complements the lemon beautifully.
  • Fresh Lemon Juice: This is essential for the signature lemon tang.
  • Buttermilk: Buttermilk adds moisture and a delightful tanginess to the cake.

For the lemon syrup, you’ll need fresh lemon juice and powdered sugar. For the lemon icing, you’ll need powdered sugar, lemon juice, and a bit of milk. Fresh lemons and high-quality lemon extract are key for maximum lemon flavor in this dessert.

IngredientQuantity
Cake Flour3 cups
Baking Powder2 tsp
Baking Soda1/2 tsp
Salt1/2 tsp
Unsalted Butter1 cup
Granulated Sugar2 cups
Lemon Zest1 tbsp
Eggs2 eggs + 2 egg whites
Fresh Lemon Juice1/3 cup
Buttermilk1 cup

With these essential ingredients, lemon lovers can enjoy a moist and flavorful lemon cake. It will become a new favorite in your lemon bakery repertoire.

Kitchen Tools and Equipment Needed

To bake the perfect homemade lemon sweets, you need the right tools and equipment. For a moist and flavorful lemon cake, you’ll need a few key items.

Baking Pans and Measurements

The recipe requires a 9×5-inch or 8×4-inch loaf pan, or a 9-inch square baking dish. It’s important to have accurate measurements. So, make sure you have reliable measuring cups and spoons.

Essential Utensils

You’ll also need basic utensils like mixing bowls, a whisk, and a sturdy spatula. A stand mixer with a paddle attachment is helpful, but an electric hand mixer works well too for mixing the batter.

Optional Equipment

  • A zester or grater for obtaining lemon zest
  • A juicer for extracting fresh lemon juice
  • Parchment paper to line the baking pan for easy cake removal

With these kitchen essentials, you’ll be ready to make delicious lemon sweets. They’re sure to impress your family and friends.

Step-by-Step Baking Instructions

Baking a perfect lemon cake is simpler than you think. Just follow these easy steps, and you’ll have a moist and tasty lemon cake soon. Let’s begin!

  1. First, preheat your oven to 350°F (177°C). Grease and flour two 9-inch round baking pans or a 9×13-inch sheet pan.
  2. Next, mix the dry ingredients in a medium bowl. You’ll need 2 cups (240g) of all-purpose flour, 1/4 cup (30g) of cornstarch, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  3. In a large bowl, cream 3/4 cup (170g) of unsalted butter and 1 1/2 cups (300g) of white granulated sugar until fluffy. Beat in 4 large eggs, one at a time. Then, stir in 1/3 cup (90g) of milk, 1/2 cup (115g) of plain yogurt, and 1/4 cup (58g) of fresh lemon juice.
  4. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
  5. Pour the batter evenly into the prepared pans or sheet pan.
  6. Bake for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. While the cakes are still warm, brush them with a lemon syrup. Make the syrup by simmering 1/4 cup of lemon juice with 1/4 cup of sugar for 25 minutes.
  8. Once the cakes are cool, you can add your favorite lemon glaze or frosting. Enjoy your homemade lemon cake!

Baking is a science, so follow the instructions carefully for the best results. If you have any questions or want to share your tips for making the perfect lemon cake, let me know!

The Secret to Achieving Maximum Lemon Flavor

To make a truly amazing lemon cake, you need to use all the lemon flavors you can get. Mix lemon zest, fresh lemon juice, and lemon extract for the best taste. This will take your citrus dessert to the next level.

Zesting Techniques

The secret to lemon’s aroma is in the zest. When zesting, only take the bright yellow outer layer, not the white pith. Rub the zest into sugar to release oils, making the cake full of citrus flavor.

Fresh vs. Bottled Lemon Juice

Freshly squeezed lemon juice is better than bottled for flavor. Use both fresh juice and zest in your cake and frosting. The fresh juice’s acidity will balance the sweetness perfectly.

Lemon Extract Tips

Adding a bit of lemon extract can boost the lemon taste. Just a little goes a long way. It’s a powerful tool to get the right lemon flavor without too much liquid.

Follow these tips to make a lemon cake that’s full of lemon flavors and citrus desserts. Your guests will love this homemade treat!

Making the Perfect Lemon Glaze

Elevate your homemade lemon treats with a dreamy, tangy lemon glaze. This topping is the perfect finish for your lemon sweets. Let’s explore how to make the perfect lemon glaze that will delight your taste buds.

The lemon glaze needs powdered sugar and fresh lemon juice. Mix 1/2 cup of powdered sugar with 1 tablespoon of lemon juice in a bowl. Add more lemon juice, 1 teaspoon at a time, until it’s thick but pourable.

The glaze’s consistency is key for a perfect drizzle on your lemon cake or bars. You can adjust it by adding more powdered sugar for thickness or lemon juice for tanginess.

When your lemon cake or treats are cool, it’s time to glaze them. Pour the lemon glaze over the top, letting it flow down the sides. For the best look, glaze just before serving for a fresh, shiny finish.

The lemon glaze makes your baked goods look great and adds a burst of citrus flavor. You can drizzle it over cakes, scones, muffins, or cookies. It’s a versatile recipe that opens up endless possibilities.

Prepare to impress your friends and family with your homemade lemon treats and perfect lemon glaze. This simple yet delightful topping will quickly become a favorite in your baking.

Storage Tips and Shelf Life

Proper storage is key to enjoying your homemade lemon cake. Whether you plan to indulge in a slice right away or save some for later, I’ve got you covered with these essential tips.

Room Temperature Storage

This lemon cake keeps beautifully at room temperature for up to 4 days when covered. Simply place it on a cake stand or in a cake keeper, and you’re all set. No need to refrigerate unless it’s a particularly warm day.

Refrigeration Guidelines

For longer-term storage, you can refrigerate the lemon cake for up to 10 days. Be sure to wrap it tightly in foil or plastic wrap to prevent the cake from drying out.

Freezing Instructions

Want to enjoy this lemon cake even longer? Freeze the un-iced cake for up to 3 months. Slice the cake before freezing, then wrap individual pieces in plastic wrap and place them in a freezer-safe bag or container. When ready to serve, simply thaw the baked goods at room temperature before adding the lemon glaze.

By following these easy storage tips, you can savor the fresh, tangy flavor of this homemade lemon cake long after it’s been baked. Whether you prefer to enjoy it at room temperature, straight from the fridge, or after a stint in the freezer, this versatile dessert is sure to delight your taste buds.

Troubleshooting Common Issues

When baking my homemade lemon cake, I’ve run into a few common problems. To stop the cake from sticking, I grease the pan or use parchment paper. If the cake is too dry, it might have been baked too long or the ingredients were wrong.

To get a stronger lemon taste, I add more lemon zest or extract. This makes the cake taste better.

If the lemon glaze is too thin, I add powdered sugar until it’s right. If it’s too thick, I mix in a bit of lemon juice or milk. These fixes help my lemon cake stay moist and tasty.

By watching out for these issues and making the right changes, I can bake amazing lemon recipes and cake recipes. My family and friends love them. With a bit of troubleshooting, I always get it right.

FAQ

What are the key ingredients in this lemon cake recipe?

You’ll need flour, baking powder, lemon zest, and salt. Also, unsalted butter, sugar, eggs, vanilla extract, lemon juice, and buttermilk. For the lemon syrup, use lemon juice and powdered sugar. The icing needs powdered sugar, lemon juice, and milk.

What tools and equipment are needed to make this lemon cake?

You’ll need a 9×5-inch or 8×4-inch loaf pan, or a 9-inch square baking dish. You’ll also need measuring cups and spoons, mixing bowls, a whisk, and a spatula. A stand mixer with a paddle attachment or an electric mixer is helpful but not required. A zester or grater for lemon zest and a juicer for fresh lemon juice are also recommended.

How do I achieve maximum lemon flavor in this cake?

Use lemon zest, fresh lemon juice, and lemon extract for the best flavor. Rub the lemon zest into the sugar to release oils. Always use freshly squeezed lemon juice. Lemon extract adds flavor without extra liquid.

How do I make the perfect lemon glaze for this cake?

The lemon glaze has powdered sugar and lemon juice. Start with 1 tablespoon each of lemon juice and milk, then adjust as needed. The glaze should be thick but pourable. Pour it over the cooled cake and let it set before serving.

How long does this lemon cake keep, and how should I store it?

The lemon cake keeps well at room temperature for up to 4 days when covered. It can be refrigerated for up to 10 days, wrapped in foil. For longer storage, freeze the un-iced cake for up to 3 months. Slice before freezing and wrap individual pieces in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature before serving.

What are some common issues I might face, and how can I troubleshoot them?

To prevent the cake from sticking, grease the pan well or line it with parchment paper. If the cake is too dry, it may be overbaked or the measurements might be off. For a stronger lemon flavor, increase the amount of lemon zest or extract. If the glaze is too runny, add more powdered sugar; if too thick, add small amounts of lemon juice or milk until the desired consistency is reached.

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Easy Homemade Lemon Cake

Easy Homemade Lemon Cake: Perfect Sweet & Tangy Dessert

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A moist and flavorful lemon cake recipe bursting with fresh lemon zest and tangy lemon juice. Perfect for any occasion, from casual breakfasts to festive gatherings, this cake is a must-try for lemon lovers. Complete with a creamy lemon buttercream frosting and a tangy lemon glaze, it’s better than Starbucks’ Lemon Loaf.

  • Total Time: 42 minutes
  • Yield: 12 servings

Ingredients

Ingredient

Quantity

Cake Flour

3 cups

Baking Powder

2 tsp

Baking Soda

1/2 tsp

Salt

1/2 tsp

Unsalted Butter

1 cup

Granulated Sugar

2 cups

Lemon Zest

1 tbsp

Eggs

2 eggs + 2 egg whites

Fresh Lemon Juice

1/3 cup

Buttermilk

1 cup

Lemon Syrup

  • Fresh Lemon Juice: 1/4 cup
  • Powdered Sugar: 1/4 cup

Lemon Glaze

 

  • Powdered Sugar: 1/2 cup
  • Lemon Juice: 1 tbsp
  • Milk: as needed

Instructions

  1. Preheat your oven to 350°F (177°C). Grease and flour your choice of baking pans (two 9-inch round pans, a 9×13-inch sheet pan, or a 9×5-inch loaf pan).
  2. In a medium bowl, whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream unsalted butter and granulated sugar until light and fluffy. Beat in the eggs and egg whites, one at a time.
  4. Add fresh lemon juice, buttermilk, and lemon zest to the wet mixture. Mix until combined.
  5. Gradually fold in the dry ingredients. Avoid overmixing to keep the batter light.
  6. Pour the batter into the prepared pans and bake for 32–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare the lemon syrup by simmering lemon juice and powdered sugar for 25 minutes. Brush the warm cakes with the syrup for added flavor.
  8. Allow the cakes to cool completely on a wire rack before glazing.
  9. For the glaze, mix powdered sugar and lemon juice, adding milk as needed for consistency. Pour over the cooled cake and let it set before serving.

Notes

  • Rub lemon zest into the sugar to release its oils and enhance the citrus flavor.
  • For maximum freshness, use freshly squeezed lemon juice.

Store at room temperature for up to 4 days, refrigerate for 10 days, or freeze un-iced cake slices for up to 3 months.

  • Author: Leslie Bennett
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: ~350 kcal
  • Sugar: ~28g
  • Sodium: ~180mg
  • Fat: ~15g
  • Saturated Fat: ~9g
  • Unsaturated Fat: ~6g
  • Trans Fat: 0g
  • Carbohydrates: ~48g
  • Fiber: ~1g
  • Protein: ~5g
  • Cholesterol: ~60mg

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