Introduction:
The Best Lemon Cake is the perfect balance of zesty and sweet, bursting with fresh lemon flavor in every bite. This light, fluffy cake is topped with a tangy lemon glaze or creamy frosting, making it an ideal dessert for any occasion. Whether you’re enjoying it with afternoon tea or serving it as a refreshing dessert at a gathering, this lemon cake will brighten your day with its vibrant citrusy taste!
Ingredients for the Lemon Cake (For 9-inch Round Cake):
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream or plain yogurt
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (from 1 lemon)
- ½ teaspoon vanilla extract
- ½ cup milk (dairy or plant-based)
Ingredients for Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra flavor)
Ingredients for Lemon Cream Cheese Frosting (Optional):
- 4 oz (115g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
Make the Lemon Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavoring:
- Beat in the eggs, one at a time, then add the sour cream (or yogurt), lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Lemon Glaze (Optional):
- Mix the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is cool, drizzle the glaze over the top, letting it run down the sides. For added flavor, sprinkle with lemon zest.
Lemon Cream Cheese Frosting (Optional):
- Make the Frosting:
- In a medium bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, lemon juice, and lemon zest, beating until creamy and fluffy.
- Frost the Cake:
- Spread the frosting evenly over the cooled cake. Add extra lemon zest on top for decoration if desired.
Tips for Success:
- Fresh lemons: Use fresh lemon juice and zest for the best flavor. Avoid bottled lemon juice, as it lacks the bright citrus flavor.
- Room temperature ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature for smooth mixing and the best cake texture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Recommendation:
This Lemon Cake is light, tangy, and perfect for spring or summer celebrations. Pair it with a cup of tea or coffee, or serve it with fresh berries and whipped cream for an extra treat. Whether topped with a simple lemon glaze or a decadent cream cheese frosting, this cake will become a favorite for lemon lovers!
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