🍋 Fresh lemons make the Best Lemon Cake – Simple ingredients like butter, sugar, eggs and flour are the basis of this very moist Lemon Cake. Infused with a simple lemon syrup this cake is sure to become a family favorite.
We made this cake in an 8 x 8 pan but this easily doubles for a 9 x 13. Truth be told I just do not need a 9 x 13 moist lemon cake hanging around my kitchen. Me and my fork gravitate towards cake!
🍋 Ingredients for Fresh Lemon Cake –
- Lemons – You will need about 9 tablespoons of fresh lemon juice with zest. About 5-6 medium lemons.
- All Purpose Flour
- Sugar
- Butter – room temperature
- Eggs
- Baking soda
- Vanilla
- Buttermilk – or a combination milk and lemon juice (see recipe notes)
- Powdered sugar and milk for the icing
🍋 Lemon Cake – Fresh and Simple
We start by making a very easy batter. Combine sugar and butter. Add the eggs, vanilla and lemon zest.
Add in the flour, baking powder and salt mixture being careful to not over beat.
Pour into an 8 x 8 pan thats been sprayed with non stick spray.
Bake at 350 degrees for 30 minutes.
🍋What makes this lemon cake so moist –
- We infuse the cake with lemon! – Simply mix warm water, sugar and lemon juice. With a fork poke holes in the warm cake and drizzle on the lemony goodness.
After soaking the cake with the simply lemon syrup, allow to cool completey.
Mix powdered sugar, lemon juice and milk.
Drizzle on the cooled cake.
We like to dust the cake with a bit of lemon zest giving it even more lemon flavor.
🍋Tips and storage for the perfect lemon cake –
- Do not over beat cake batter, to ensure the baking powder does it’s job to level the cake.
- Avoid bottled lemon juice if possible. Fresh lemons and thier zest is what makes this cake so fresh tasting.
- You may omit the lemon syrup if desired and still have a wonderful lemon cake.
- This recipe can be easily doubled for a 9 x 13 baking dish. Simply hover over the ‘servings’ in the recipe card and a pop up can be adjusted .
- Store at room temperature for up to 3 days, refrigerate for another 2. Freeze for up to 3 months.
When life gives you lemons, make cake! This cake is perfect for spring and summer, brunch, potluck (it travels well), afternoon tea or just a scoop with your traveling fork as you pass it by 😎.
More easy cake recipes we think you will love –
- Yogurt Cake – top with fresh berries for a light and perfect dessert.
- Pineapple Cake – one bowl and easy ingredients.
- Ice Cream Cone Cake – one for the kiddos.
- Easy Strawberry Cake – another simple and fresh cake recipe.
- Cinnamon Roll Cake – you can turn this into breakfast, who doesnt want cake for breakfast?
LET’S EAT!
Kathi and Rachel 👩🍳🧑🍳
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Lemon Cake - Fresh and Simple
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 1 cup white granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1/2 cup buttermilk - or 1 tablespoon lemon juice plus 1/2 cup milk
For Lemon Syrup
- 3 tablespoons lemon juice
- 3 tablespoons hot water
- 3 tablespons granulated white sugar
For Lemon Icing
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
- 2 tablespoons grated lemon zest for garnish if desired
Instructions
- Preheat oven to 350 °F. Spray an 8 x 8 baking pan generously with non stick spray.
- Prep the lemons by zesting and juicing. Set aside.
- Combine the flour, baking powder and salt and set aside.
- Using an electric mixer combine the butter and sugar beating until fluffy and light. About 3-4 minutes. Add the eggs, lemon juice, lemon zest and vanilla. Beat again until well combined.
- Add half of the flour mixture and half of the buttermilk, mix for about one minute. Add remaining flour and buttermilk. Mix until just incorporated being careful to not overmix.
- Pour batter into prepared 8 x 8 pan and smooth. Bake for 25-30 minutes until slightly brown on edges and middle of cake springs back if pressed with your finger.
- Combine the syrup ingredients in a small bowl. While cake is still warm, using a fork, poke holes over the top of the cake. Using a spoon, drizzle the syrup over the warm cake.
- Let the cake cook completely. Mix the lemon icing ingredients in a small bowl. Drizzle over cake.
- Cake can be kept at room temperature for 3 days and refrigerated for another 2 days. Freeze for up to 3 months.
Notes
🍋Tips and storage for the perfect lemon cake -
- Do not over beat cake batter, to ensure the baking powder does it's job to level the cake.
- Avoid bottled lemon juice if possible. Fresh lemons and thier zest is what makes this cake so fresh tasting.
- You may omit the lemon syrup if desired and still have a wonderful lemon cake.
- This recipe can be easily doubled for a 9 x 13 baking dish. Simply hover over the 'servings' in the recipe card and a pop up can be adjusted .
- Store at room temperature for up to 3 days, refrigerate for another 2. Freeze for up to 3 months.
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