I made this lemon cake just to try it… and now everyone keeps asking for more! It’s soft, sweet, slightly tangy, and so simple to make. Perfect for tea time, celebrations, or anytime you’re craving a refreshing dessert.
📋 Recipe Card
Easy Lemon Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 10 slices
- Calories: ~210 kcal per slice
✅ Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the glaze (optional but recommended):
- 1 cup powdered sugar
- 2 tbsp lemon juice
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or 9-inch round pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla, lemon juice, and zest.
- Gradually add dry ingredients alternately with milk, mixing until smooth.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool, then drizzle with lemon glaze if desired.
💡 Tips & Tricks
- For extra lemon flavor, double the zest.
- Swap half the milk for Greek yogurt for an even softer cake.
- Dust with powdered sugar if you don’t want glaze.
🍽 Variations & Serving Suggestions
- Serve with fresh berries and whipped cream.
- Make it a layer cake by doubling the recipe.
- Turn it into cupcakes — bake for 18–20 minutes.
🥶 Storage
- Store at room temperature (covered) for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze (unglazed) for up to 2 months.
🔎 Nutrition (per slice, approx.)
- Calories: 210
- Carbs: 30g
- Protein: 3g
- Fat: 9g
- Sugar: 18g
❓ FAQ
Q: Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch. Add extra zest for flavor.
Q: Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend.
Q: What pan works best?
A loaf pan gives a nice tea-cake style, but a round cake pan works too.
❤️ Final Note
This lemon cake is light, tangy, and dangerously addictive — don’t be surprised if your family keeps asking for more!
👉 If you’d try this, drop a 🍋 in the comments and let me know how you’d serve it!
