Skip to content



    Lemon cake is a timeless classic, loved for its tangy zest and moist texture. Whether you’re baking for a special celebration or simply craving a sweet treat, this lemon cake recipe is sure to impress. In this article, we’ll explore step-by-step instructions for creating the perfect lemon cake, along with tips for enhancing its flavor and texture.

    Ingredients You’ll Need

    To get started on your lemon cake masterpiece, gather the following ingredients:

    • 2 cups all-purpose flour
    • 1 1/2 cups granulated sugar
    • 1/2 cup unsalted butter, softened
    • 3 large eggs
    • 1 cup buttermilk
    • 1/4 cup fresh lemon juice
    • 2 tablespoons lemon zest
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt

    Preparing the Batter

    Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan.

    Mix Dry Ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

    Cream Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

    Incorporate Eggs and Flavorings: Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.

    Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and lemon juice. Mix until just combined, being careful not to overmix.

    Baking the Cake

    Pour Batter Into Pan: Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula.

    Bake Until Golden: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    Cooling and Frosting: Allow the cake to cool completely in the pan before frosting with your favorite lemon frosting or glaze.

    Tips for Success

    • Fresh Ingredients: Use fresh lemon juice and zest for the best flavor.
    • Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for optimal texture.
    • Don’t Overmix: Overmixing can lead to a dense cake, so mix the batter until just combined.
    • Proper Cooling: Let the cake cool completely before frosting to prevent the frosting from melting.

    Serving Suggestions

    • Garnish with Lemon Zest: Sprinkle additional lemon zest on top for a decorative touch.
    • Serve with Berries: Pair slices of lemon cake with fresh berries for a burst of color and flavor.
    • Add a Dollop of Whipped Cream: A dollop of whipped cream on the side adds a creamy contrast to the tartness of the lemon.


    In conclusion, this lemon cake recipe is a delightful treat that’s perfect for any occasion. With its bright citrus flavor and moist crumb, it’s sure to become a favorite in your baking repertoire. Follow the simple steps outlined above, and soon you’ll be enjoying a slice of homemade lemony goodness.

    FAQs (Frequently Asked Questions)

    Q1: Can I use bottled lemon juice instead of fresh lemon juice?

    A1: While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute in a pinch. Just be sure to adjust the quantity to taste.

    Q2: How should I store leftover lemon cake?

    A2: Leftover lemon cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

    Q3: Can I freeze lemon cake?

    A3: Yes, lemon cake can be frozen. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to three months. Thaw in the refrigerator before serving.

    Q4: Can I use whole milk instead of buttermilk?

    A4: While buttermilk adds moisture and tenderness to the cake, you can substitute it with whole milk. To mimic the tanginess of buttermilk, add a tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using.

    Q5: How can I prevent my lemon cake from sinking in the middle?

    A5: To prevent your lemon cake from sinking in the middle, make sure not to overmix the batter and avoid opening the oven door too often while baking. Additionally, ensure your baking powder and baking soda are fresh and active.

    Leave a Reply

    Your email address will not be published. Required fields are marked *