Make this easy Lemon Cake to enjoy the citrus season! This classic dessert combines the tangy flavor of lemon with the sweetness of cake and whipped cream. Impress your guests with this zesty treat that is perfect for any occasion!
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Why You'll Love This Cake
Simple cakes are my favorite. Whether you are looking for an easy yet delicious chocolate treat (my One Bowl Chocolate Cake is the one) or a rich dessert made without eggs (my Eggless Chocolate Cake is a must-try), I have just the recipes for any occasion and craving. Today, this Lemon Cake joins the club. Made with fresh lemon juice and zest, the bright flavor shines in every bite! The light and fluffy crumb pairs perfectly with sweetened whipped cream. Not a fan of whipped cream? Use any frosting you like!
If you are looking for a simple yet delicious dessert for a relaxing weekend, Spring brunch, afternoon tea with friends, baby shower or any other celebration, this recipe will not disappoint. Enjoy!
Ingredients:
- lemons: I used 3 small ones, to zest, juice and slice for decorating;
- flour: I tested this recipe with all-purpose flour only; follow my tip for proper measuring of this ingredient;
- sugar: white, granulated;
- egg: just one is needed to make this cake;
- milk: along with lemon juice, it's used to make homemade buttermilk; you can use half and half in place of milk;
- vanilla extract: adds sweet dessert flavor; add lemon zest to amp up the citrus flavor;
- baking powder and baking soda: necessary for proper rising of the cake.
How to make an easy lemon cake?
- Combine milk with the juice of one medium lemon. Stir a few times and let it sit. You just made homemade buttermilk.
- Pour sugar into a mixing bowl and add lemon zest. With the back of the spoon, press on the mixture to release the oils from the zest. This will intensify the lemon flavor!
- Add remaining dry ingredients to lemon sugar and whisk well.
- Add egg, oil and extracts to buttermilk and whisk until smooth.
- Add wet ingredients to dry ingredients and whisk vigorously until the batter is smooth.
- Pour the batter into a square or round 8" pan. Smooth the top and gently tap the pan against the counter to release any air bubbles.
- Bake the cake for 30 or 35 minutes OR until the toothpick inserted near the center comes out clean.
- Cool the cake completely. Make whipped cream (or frosting) and decorate the cake. I sprinkled lemon zest and used quartered lemon slices.
About the frosting:
For this recipe, I moved away from the traditional butter and sugar frosting. Since this lemon cake is light and fluffy, I paired it with sweetened freshly whipped cream and it was absolutely perfect! Please note, it is best to serve the cake with whipped cream the same day it is frosted. If you are making the cake ahead of time, hold off on the whipped cream. Make it just before serving.
For more options, you can make a simple glaze (combine powdered sugar with lemon juice) to drizzle over the top, dust it with powdered sugar or use your favorite frosting. My Best Vanilla Frosting recipe will do the job!
Helpful Tips!
- ingredients temperature: make sure to pull the egg and milk out of the fridge and let them come to room temperature before making the cake; this will ensure the best results;
- measuring flour: do not dunk the measuring cup into your flour container! Fluff the flour in the container first, then scoop with a spoon into the measuring cup. Level off the top and use the flour.
- flavor: for stronger lemon flavor, add ½ teaspoon of lemon extract;
- frosting: since the cake is light and fluffy, I used whipped cream to decorate it; use any frosting you like.
Recipe FAQs:
If you have experience baking with GF flour, use it in 1:1 ratio. I do not test my recipes with gluten-free products so I can't guarantee the results.
To amp up the lemon flavor, add ½ teaspoon of lemon extract. I like the subtle flavor of the citrus so I used zest and juice.
Absolutely! Use whatever frosting you like! The lighter, the better since the cake is light and fluffy. See above in the Helpful Tips section for my cream cheese recipe suggestion!
I always store frosted cakes in the fridge. Allow it to come to room temperature before serving.
Yes! This recipe makes delicious lemon cupcakes. You can make 12 cupcakes.
More lemon desserts for citrus fans:
If you enjoy sweet citrus treats, I have more recipes in my collection. Here are just a few of my favorites:
More cake recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Easy Lemon Cake
Ingredients
- 3 small lemons
- ½ cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¾ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream
- 3 teaspoons granulated sugar
Instructions
- Preheat oven to 350° Fahrenheit. Line an 8" square or round pan with parchment paper. Set aside.
- In a small bowl or a glass measuring cup, combine milk and lemon juice from 1 lemon. Stir a few times and let it sit. You made homemade buttermilk!¾ cup milk
- In a large mixing bowl, combine sugar and zest from 2 lemons. Using the back of the spoon, press the zest into the sugar. This will release oils and infuse the sugar with lemon flavor.3 small lemons, ½ cup granulated sugar
- Add flour, baking powder, baking soda and salt to sugar mixture. Whisk well.1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Add oil, egg and vanilla to buttermilk mixture and stir with a fork until smooth.½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- Add wet ingredients to dry ingredients and whisk vigorously until the batter is smooth.
- Pour the batter into prepared pan, smooth out the top and tap the pan against the counter gently, to release any air bubbles.
- Bake the cake in preheated oven for 30 to 35 minutes OR until the toothpick inserted into the center of the cake comes out clean.
- Cool cake completely.
- In a mixing bowl, combine heavy whipping cream and 3 teaspoons of granulated sugar. Whip the cream until stiff peaks form. Spread over completely cooled cake. Decorate with more lemon zest and quartered lemon slices.¾ cup heavy whipping cream, 3 teaspoons granulated sugar
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Since the cake is light and fluffy, I used whipped cream to decorate it; use any frosting you like.
- Do not dunk the measuring cup into your flour container! Fluff the flour in the container first, then scoop with a spoon into the measuring cup. Level off the top and use the flour.
- Don't have a toothpick? Use uncooked spaghetti noodle to check if the cake is done!
Jamie says
Loved this lemon cake! So soft and tender and full of lemon flavor!
Anna says
Thank you so much, Jamie!
April says
Lemon desserts make me so happy. This cake was exactly what I needed on this cold blustery day - tasted like sunshine!
Anna says
Yay! That's wonderful! Thank you, April!
Val says
The lemon cake was so much easier than I thought, everyone enjoyed the recipe. Thank you for the quick recipe.
Anna says
I am so glad! Thank you for making my recipe, Val!