Table of Contents
Lemon Cake brightens any dessert table with its sun-kissed citrus notes and pillowy crumb. Picture moist layers infused with fresh lemon zest, cloaked in tangy lemon curd and silky buttercream. Every forkful balances sweet and tart, delivering a burst of sunshine in each bite. Whether you’re craving a Lemon Birthday Cake centerpiece or a simple Lemon Loaf Cake treat, this recipe feels like a summer celebration any day of the year.
Why You’ll Love This Recipe
- Bright lemon flavor shines through every moist, tender slice.
- Versatile enough to become a layered Lemon Layer Cake or simple Lemon Drizzle Cake.
- Bakes in under an hour—perfect for last-minute Lemon Desserts Recipes.
- Lemon curd adds an irresistible tart creaminess without extra fuss.
- Decorate freely for a show-stopping Lemon Cake Decoration finishing touch.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Dessert |
| Cuisine: | American |
| Prep Time: | 15 minutes |
| Cook Time: | 35 minutes |
| Total Time: | 50 minutes |
| Dietary: | Vegetarian |
| Serves: | 8 slices |
| Best Served: | Room temperature |
Ingredients
- 1½ cups all-purpose flour – ensures a tender, fine crumb (Flour)
- 1 cup granulated sugar – sweetens while enhancing moisture
- 1½ tsp baking powder – lifts the cake for fluffy layers
- ½ tsp salt – balances sweetness and brightens flavor
- 2 large eggs – bind ingredients and add richness
- ½ cup butter, melted – imparts moistness and buttery depth
- ½ cup whole milk – tenderizes crumb with added moisture
- 2 tbsp freshly grated lemon zest – concentrates bright citrus aroma
- ¼ cup fresh lemon juice – delivers pure, tart lemon punch
- ½ cup prepared lemon curd – adds silky, tangy filling
- 1 cup buttercream frosting – smooth, sweet topping (Buttercream)
Lemon Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 8″ cake pans with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, whisk sugar, eggs, melted butter, milk, lemon zest, and lemon juice until smooth.
- Gently fold dry ingredients into the wet mixture until just combined. Divide batter evenly between pans.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool 10 minutes in pans, then transfer to a rack to cool completely.
- Place one layer on a serving plate. Spread lemon curd over the top. Place second layer on top.
- Frost top and sides with buttercream. Garnish with lemon zest or candied slices if desired.
Notes
How to Make the Recipe
Follow these seven simple steps for a perfectly moist and zesty Lemon Cake.
Step 1: Preheat & Prep
Preheat oven to 350°F. Grease and line two 8″ round cake pans with parchment.
Step 2: Whisk Dry Ingredients
In a bowl, whisk flour, baking powder, and salt until combined.
Step 3: Combine Wet Ingredients
In another bowl, whisk eggs, sugar, melted butter, milk, lemon zest, and juice until smooth.
Step 4: Fold & Fill
Gently fold dry ingredients into wet until just blended. Divide batter evenly between pans.
Step 5: Bake
Bake 30–35 minutes until a toothpick comes out clean. Let cakes cool 10 minutes in pans, then transfer to a rack.
Step 6: Layer with Curd
Place one cake layer on a platter. Spread lemon curd evenly over top. Top with second layer.
Step 7: Frost & Decorate
Frost sides and top with buttercream. Garnish with extra zest or candied lemon slices for stunning Lemon Cake Decoration.
Pro Tips for Making the Recipe
- Use room-temperature ingredients for even mixing and fluffier crumb.
- Fresh lemon juice and zest always outperform bottled for vibrant flavor.
- A light dusting of powdered sugar on plate enhances presentation.
- Chill frosted cake 10 minutes before slicing to get clean cuts.
- Transform leftovers into Lemon Cake Trifle by layering with whipped cream.
How to Serve Lemon Cake
This versatile Lemon Cake pairs beautifully with many accompaniments.
- A scoop of vanilla ice cream for a classic dessert twist
- Fresh berry medley to highlight the citrus notes
- Lightly whipped cream for added creaminess
- A drizzle of warm lemonade syrup for extra tang
- Mint leaves and lemon slices for elegant plating
- Chocolate shavings for contrast and richness
- Macarons in matching pastel hues for a party spread
- Sliced almond slivers for delicate crunch
- Champagne or prosecco for a celebratory touch
- Powdered sugar sifted on top for a simple, pretty finish
Make Ahead and Storage
Storing Leftovers
• Keep covered at room temperature for up to 2 days
• Refrigerate up to 5 days in airtight container
• Bring to room temperature before serving
• Refresh with light dusting of powdered sugar
Freezing
• Wrap individual slices in plastic and foil
• Freeze up to 2 months
• Thaw overnight in fridge
• Re-garnish with fresh zest before serving
Reheating
• Warm slices in 300°F oven for 5–7 minutes
• Microwave single slice 10–15 seconds
• Avoid overheating to preserve moisture
• Serve warm or at room temperature
FAQs
What are the health benefits of lemons?
Lemons are rich in vitamin C and antioxidants that support immune health and aid digestion.
Can I substitute a major ingredient?
You can swap butter for coconut oil or milk for almond milk for a dairy-free twist.
How can I add flavor without extra calories?
Boost zest in batter and garnish; skip extra sugar and rely on curd’s tart sweetness.
Can I meal prep Lemon Cake?
Yes—bake layers ahead, wrap tightly, and assemble/frost on the day you plan to serve.
Final Thoughts
This Lemon Cake brings together bright citrus, tender crumb, and tangy curd for an unforgettable dessert. Its adaptable layers suit everything from casual tea to Lemon Birthday Cake celebrations. Quick to bake yet elegant in flavor, it proves simple ingredients can yield stunning results. Embrace the zing of lemon in every bite and let this Lemon Cream Cake favorite become your go-to for sunshine in dessert form.
