A Lemon Cake To Die For

A bright and zesty lemon cake that balances tender crumb with a bold citrus flavor—perfect for any celebration or afternoon treat.

Why You’ll Love This Recipe

I love how this cake bursts with fresh lemon flavor without being overly sweet. The moist crumb and tangy profile make it feel both refreshing and indulgent. It’s one of my go-to recipes when I want to brighten up the kitchen and enjoy something both simple and extraordinary.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter, softened

• granulated sugar

• eggs

• all-purpose flour

• baking powder

• salt

• fresh lemon zest

• fresh lemon juice

• whole milk or buttermilk

• vanilla extract

directions

1. Preheat the oven to 180 °C (350 °F). Grease and line an 8-inch round or square cake pan.

2. In a bowl, cream the softened butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition and scraping down the sides.

4. Stir in fresh lemon zest and vanilla extract.

5. In a separate bowl, whisk together flour, baking powder, and salt.

6. Alternately add the dry ingredients and milk (or buttermilk) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

7. Gently fold in fresh lemon juice at the end for a burst of citrus.

8. Pour the batter into the prepared pan and smooth the top.

9. Bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: makes about 10 slices

• Prep time: 15 minutes

• Cook time: 30–35 minutes

• Total time: approximately 45–50 minutes

Variations

• I drizzle a tangy lemon glaze on top after cooling to amplify citrus flavor.

• For texture, I occasionally add poppy seeds—lemon poppy seed cake is a favorite twist.

• I switch up half the flour for almond flour to add a nutty undertone.

• Sometimes I swirl lemon curd through the batter before baking for pockets of intense lemon.

• For a lighter version, I substitute half the butter for yogurt.

storage/reheating

I store leftover cake in an airtight container at room temperature for up to 3 days. To refresh, I warm slices in a low oven (160 °C / 325 °F) for about 5 minutes to restore softness. The cake freezes well—after cooling, I wrap it tightly and freeze for up to 1 month.

FAQs

1. Can I use bottled lemon juice instead of fresh?

I always prefer fresh lemon juice for vibrant flavor, but in a pinch, bottled works too—just choose 100% juice.

2. Is it okay to use cake flour instead of all-purpose?

Yes—cake flour makes the crumb even softer and more tender. I replace 1:1 and skip sifting afterward.

3. Can I make this as cupcakes instead?

Absolutely. I bake them at 180 °C (350 °F) for about 18–22 minutes, checking with a toothpick after 18 minutes.

4. How do I prevent the cake from getting dense?

I ensure the butter and sugar are well-creamed for at least 3–4 minutes, and I don’t overmix once I add the flour.

5. Can I add a frosting or filling?

Yes—I sometimes top it with cream cheese frosting or fill it with lemon curd between layers for an extra dose of tang.

Conclusion

I find this Lemon Cake To Die For to be everything I want in a citrus dessert—moist, tangy, and full of bright flavor. It’s easy enough for a weekday treat, yet elegant enough for company. I know it’ll become a staple in my baking rotation!