The Best Homemade Lemon Cake Recipe

What You’ll Love About This Recipe

This lemon cake is a burst of sunshine in every bite, perfect for brightening your day or sharing with friends. You’ll love how easy it is to make, with simple ingredients you probably already have.

• Bright, zesty flavor that’s not too sweet, thanks to fresh lemon juice and zest.
• Moist, tender crumb from buttermilk, keeping it soft for days.
• Versatile and crowd-pleasing, whether served plain, with glaze, or topped with berries.

Recipe

Indulge in a revitalizing and zesty homemade lemon cake that’s perfect for any occasion. This delightful dessert combines the tangy flavor of lemons with a moist, tender crumb, making it a crowd-pleaser. Follow this simple recipe to create a lemony treat that will brighten your day.

Ingredient:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ cup whole milk
• ¼ cup fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Stir in the lemon juice until the batter is smooth.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes:

• For a more intense lemon flavor, add an extra tablespoon of lemon zest.
• Dust the cooled cake with powdered sugar or top with a lemon glaze for added sweetness.

Equipment:

• 9-inch round cake pan
• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups and spoons
• Wire rack

Time:

Prep time: 15 minutes

Cooking time: 35 minutes

Cuisine: American

Serving: 8-10 slices

Nutrition

This lemon cake recipe offers a delightful balance of flavor and nutrition. Each serving provides essential nutrients for a balanced diet.

What To Serve With It

I love pairing my homemade lemon cake with fresh fruit like strawberries or blueberries, as their sweetness complements the tangy flavor perfectly. A dollop of whipped cream, whether plain or flavored with vanilla, adds a creamy touch that elevates each bite. These simple additions turn my cake into a dessert that’s both invigorating and satisfying.

Fresh Fruit Pairings

Fresh berries like strawberries, blueberries, or raspberries make a perfect match for lemon cake. Their natural sweetness balances the tangy citrus flavor, creating a revitalizing contrast. I love how juicy strawberries soak into the cake slightly, adding bursts of flavor with every bite. Blueberries bring a subtle earthiness, while raspberries add a bright, tart kick. For something tropical, try sliced mango or pineapple—their sweetness pairs wonderfully with lemon. Even a simple mix of seasonal fruits, like peaches or kiwi, can elevate your dessert. Just arrange them on the side or layer them between slices for a vibrant, delicious twist.

Whipped Cream Options

When it comes to serving lemon cake, whipped cream’s light, airy texture makes it a winner every time, especially when you want something quick yet fancy. I love using homemade whipped cream, sweetened just enough with powdered sugar and a splash of vanilla. It’s soft, creamy, and melts beautifully with the cake’s tangy flavor. For a twist, I sometimes fold in a bit of lemon zest or a drizzle of honey for extra zing. If I’m feeling adventurous, I’ll add a touch of lavender or mint for a subtle herbal note. It’s simple, but it never fails to impress.