Lemon Cake recipe

Ingredients

For the Cake:

  • 1 cup (226g) unsalted butter, softened
  • 1½ cups (300g) granulated sugar
  • 4 large eggs
  • 2¼ cups (280g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk
  • 2 tablespoons lemon zest (from about 2 lemons)
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Glaze (optional but delicious):

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 8-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In another bowl, combine the milk, lemon juice, lemon zest, and vanilla.
  6. Add the dry ingredients to the butter mixture in 3 parts, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
  7. Pour batter into prepared pan(s) and smooth the top.
  8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake.

Would you like a version with a lemon cream cheese frosting or a bundt-style lemon cake?

Leave a Comment