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Lemon Cake

Lemon Cake Recipe

This Lemon Cake is a light and refreshing dessert featuring a tender, moist crumb with a burst of citrus flavor. Made with simple ingredients like fresh lemon juice, zest, and sour cream, it’s easy to prepare and perfect for any occasion. The cake is topped with a tangy lemon glaze, adding an extra layer of sweetness and brightness. Whether served on its own or with whipped cream, this cake is sure to impress with its zesty, melt-in-your-mouth goodness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6 People
Calories 400 kcal

Equipment

  • Oven –
  • 9-inch round cake pan or loaf pan
  • Mixing Bowls:
  • Electric Mixer or Stand Mixer
  • Measuring Cups and Spoons:
  • Sifter or Fine Mesh Strainer:
  • Spatula or Wooden Spoon
  • Zester or microplane
  • Toothpick or Cake Tester –
  • Cooling Rack
  • Small bowl and whisk
  • Pastry brush (optional)

Ingredients
  

  • 2 cups All-purpose flour
  • 1 ½ teaspoons Baking powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter (softened)
  • 1 ½ cups Granulated sugar
  • 2 Large eggs
  • 1 tbsp Fresh lemon zest
  • 2 tbsp Fresh lemon juice
  • ¼ cup Sour cream
  • 1 tsp Vanilla extract

For the Lemon Glaze:

  • 1 cup Powdered sugar
  • 2 tbsps Fresh lemon juice
  • 1 tsp Lemon zest (optional, for garnish)

Instructions
 

  • Preheat and Prepare:
    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line it with parchment paper) to prevent sticking.
  • Mix Dry Ingredients:
    In a medium bowl, sift together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.
  • Cream Butter and Sugar:
    In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 ¼ cups of granulated sugar using an electric mixer or stand mixer on medium speed until light and fluffy (about 3-5 minutes). Beat in 2 large eggs, one at a time, followed by 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and ¼ cup of sour cream. Stir in 1 teaspoon of vanilla extract.
  • Combine Wet and Dry Ingredients:
    Gradually add the sifted dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
  • Bake and Glaze:
    Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-40 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 cooling rack to cool completely. For the glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth, then drizzle over the cooled cake. Optionally, garnish with additional lemon zest for a fresh finish.

Notes

  1. Accurate Measurements:
    • Be sure to measure your ingredients properly, especially the flour and baking powder, as incorrect measurements can affect the texture of the cake.
  2. Mixing:
    • Avoid overmixing the batter after adding the dry ingredients. Overmixing can lead to a dense cake. Mix until just combined for a light, fluffy texture.
  3. Room Temperature Ingredients:
    • For the best results, ensure that your butter, eggs, and sour cream are at room temperature. This helps the ingredients blend together smoothly and creates a lighter texture in the cake.
  4. Baking Time:
    • Oven temperatures may vary, so be sure to start checking the cake at around 30 minutes. Insert a toothpick into the center of the cake; if it comes out clean, it’s done. If not, continue baking in 5-minute intervals.
  5. Glaze Consistency:
    • If the glaze is too thick, you can thin it with a little more lemon juice. If it’s too runny, add more powdered sugar to reach your desired consistency.
  6. Storing:
    • Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. It can also be frozen (without glaze) for up to 3 months—just wrap it tightly in plastic wrap and foil.
  7. Customization:
    • Feel free to adjust the lemon flavor by adding more zest or juice, depending on how bold you want the citrus taste to be. You can also experiment with adding poppy seeds for a lemon-poppy seed version.
  8. Frosting Options:
    • If you prefer a richer frosting, you can make a lemon buttercream or cream cheese frosting instead of the glaze for a more indulgent treat.
By following these tips, you'll create a delicious and refreshing Lemon Cake that will impress everyone!
Keyword Lemon Cake Recipe