Easy Lemon Cake Recipe: Moist & Glazed

There’s something incredibly comforting about a homemade lemon cake. Its bright, zesty flavor and tender crumb make it a perfect treat for any occasion. This easy lemon cake recipe delivers maximum flavor with minimum fuss. You won’t need a stand mixer for this delightful bake! Get ready for a wonderfully moist cake, topped with a simple yet vibrant lemon glaze. This straightforward recipe ensures a delicious result every time.

Why You’ll Love This Lemon Cake

This lemon cake recipe is designed for simplicity without sacrificing flavor. Busy parents and beginner bakers will find it incredibly approachable.

• No Mixer Required: You only need a whisk and a spatula for this entire cake!
• Sheet Cake Simplicity: A single 9×9 inch pan makes baking and serving incredibly easy.
• Quick Cleanup: Fewer dishes mean more time to enjoy your delicious creation.
• Speedy Glaze: A two-ingredient lemon glaze comes together in minutes, adding the perfect tangy finish.
• Maximum Lemon Flavor: Fresh zest and juice are key to a truly vibrant and zesty taste.

Ingredients

Gather these simple ingredients to create your moist and flavorful lemon cake. This lemon cake recipe relies on fresh ingredients for the best results.

For the lemon cake

• 1 1/2 cups (210 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons lemon zest (from 2 medium lemons)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 eggs
• 2 teaspoons lemon extract
• 1 cup buttermilk

For the icing

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice

Notes & Substitutions

Buttermilk is a superstar in this lemon cake recipe. It reacts with the baking soda to create a beautifully tender and moist crumb, adding a subtle tang that complements the lemon perfectly. If you don’t have buttermilk, make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to make 1 cup. Let it sit for 5 minutes until it curdles slightly before using. For a gluten-free option, a 1:1 gluten-free baking blend can work, but note the cake might be slightly drier. If you need an egg substitute, applesauce (1/4 cup per egg) or mashed banana can work, but may alter the texture and flavor slightly. Always use fresh lemons for both zest and juice; bottled juice lacks the vibrant, bright flavor we want in a delicious lemon cake recipe.

Equipment

You don’t need fancy tools for this easy lemon cake recipe. Here’s what you’ll need:

• 9×9 inch baking pan
• Parchment paper
• Large mixing bowl
• Small mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Microplane or zester
• Serrated knife

Research from ScienceDirect Topics explains how buttermilk is used in baking to improve flavor and texture.

Aluminum pans generally offer more even heat distribution for better baking results than ceramic.

Instructions

Follow these simple steps to bake your perfect, moist lemon cake. This lemon cake recipe is straightforward for any home baker.

Step 1: Prep Oven & Pan

Preheat your oven to 350°F (175°C). Butter a 9×9-inch baking dish. Line the pan with a piece of parchment paper, ensuring it extends on two sides to create a “sling” for easy removal later. Grease any exposed parts of the pan with butter or oil to prevent sticking.

Step 2: Combine Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this aside for a moment.

Step 3: Activate Lemon Flavor

Place the fresh lemon zest in a large mixing bowl with the granulated sugar. Use your fingers to rub the zest into the sugar. This crucial step releases the essential oils from the zest, infusing the sugar with intense lemon flavor. You’ll notice the sugar becoming fragrant.

Exploring the world of citrus essential oils highlights how aromatic compounds are extracted from the oil glands in fruit peels.

Step 4: Mix Wet Ingredients

Whisk the melted butter into the lemon sugar mixture until it’s smooth and well combined. Next, whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon extract. Now, switch to a rubber spatula for the remaining mixing steps.

Step 5: Combine Wet & Dry

Add the whisked dry ingredients to the wet mixture in the large bowl, along with the buttermilk. Gently stir everything together with your spatula until the batter is just smooth and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.

Step 6: Bake the Cake

Spread the finished batter evenly into your prepared 9×9-inch pan. Place the pan in the preheated oven. Bake for 30 to 35 minutes, or until the top is light golden brown and a wooden toothpick inserted into the center of the cake comes out clean.

Step 7: Cool Cake

Once baked, remove the cake from the oven and let it cool in the pan for 20 minutes. After 20 minutes, use the parchment paper sling to carefully lift the cake out of the pan. Transfer it to a wire rack to cool completely to room temperature before glazing.

Step 8: Prepare Glaze

While the cake cools, prepare the simple lemon glaze. In a small bowl, whisk together the powdered sugar with the fresh squeezed lemon juice. If the glaze is too thick, add a tiny bit more lemon juice, a few drops at a time, until it reaches a thick but pourable consistency. If it’s too thin, add a little more powdered sugar.

Step 9: Glaze & Serve

Once the cake is completely cool, pour the prepared glaze evenly over the top. Use a spatula to gently smooth it across the entire surface. For neat slices, cut the cake into pieces with a serrated knife within the first few minutes, before the glaze fully sets and dries. If desired, garnish with a little extra lemon zest or thin lemon slices for a beautiful finish.

Pro Tips & Troubleshooting

Achieving the perfect lemon cake is simple with these tips.

• Boost the Zest: Always rub lemon zest into the sugar. This simple action extracts maximum flavor, ensuring a bright, zesty cake.
• Choose Your Pan Wisely: An aluminum pan conducts heat more evenly than glass or ceramic, resulting in a consistent bake.
• Parchment is Your Friend: Don’t skip the parchment paper sling! It guarantees easy, mess-free cake removal every time.
• Adjust for Pan Size: If using an 8-inch pan, increase baking time by 5-10 minutes and check for doneness.
• Moist Cake Secrets: Avoid overmixing the batter and don’t overbake. A clean toothpick means it’s done; baking longer can dry it out.
• Troubleshooting Dry Cake: If your cake turns out dry, you likely overbaked it. Use an oven thermometer to ensure accurate oven temperature.

Serving, Storage & Variations

This versatile lemon cake is delightful on its own or with simple accompaniments.

Serving Suggestions

Serve this refreshing lemon cake plain for a simple treat. For an elevated experience, add a handful of fresh blueberries or raspberries. A dollop of homemade whipped cream or a scoop of vanilla bean ice cream also pairs wonderfully.

Storage Instructions

Store the glazed lemon cake recipe at room temperature, covered tightly, for up to 3 days. For longer storage, refrigerate it, covered, for up to 1 week. Always bring refrigerated cake to room temperature before serving for the best flavor and texture. You can also freeze un-iced cake slices for up to 3 months, wrapped well in plastic wrap and foil.

Flavor Variations

• Lemon Blueberry: Fold in 1 cup of fresh blueberries with the dry ingredients for a burst of fruity flavor.
• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a classic combination.
• Other Citrus: Experiment with lime or orange zest and juice for a different citrus twist.

Nutrition Information

Please note, the nutritional information provided is an estimate based on standard calculations and may vary depending on specific ingredients and serving sizes. It’s intended as a general guideline. For precise details regarding allergens or dietary restrictions, please consult with a certified nutritionist or adjust ingredients as needed for your specific dietary requirements.

FAQ

You’ve got questions, we’ve got answers about this delicious lemon cake recipe!

• Can I make this gluten-free? Yes, you can try a 1:1 gluten-free baking blend. Be aware that gluten-free cakes can sometimes be a bit drier, so keep an eye on baking time.
• What if I don’t have buttermilk? No problem! Simply add 1 tablespoon of lemon juice or white vinegar to regular milk to make 1 cup. Real buttermilk yields the best tender texture.
• Can I double this recipe? For best results, we recommend making two separate 9×9-inch cakes rather than trying to bake one large, thicker cake.
• Can I add other flavors? Absolutely! This lemon cake recipe is very adaptable. Try folding in blueberries or poppy seeds for tasty variations.

Conclusion

This easy lemon cake recipe proves that delicious baking doesn’t have to be complicated. With its moist crumb, bright lemon flavor, and simple, tangy glaze, it’s a guaranteed crowd-plaser. Whether you’re a beginner baker or a busy parent looking for a quick dessert, this recipe delivers on simplicity and taste. Go ahead, give it a try and share your comments and ratings below. It’s the perfect dessert to brighten any day!