The Ultimate Lemon Cake Recipe: Moist, Zesty, and Irresistible
Bright citrus layers paired with creamy buttercream create a showstopping treat for any gathering.
If you love the bright, fresh flavor of lemons in your desserts, a lemon cake is the ultimate treat to add sparkle to your table. Frosted with a zingy lemon buttercream and layered with rich, moist sponge, this cake delivers citrus in every bite. From special occasions to everyday indulgence, this is a recipe to treasure.
Why Lemon Cake Is So Special
Lemon cakes are beloved for their perfect balance of sweet and tart. The tangy aroma of fresh lemon fills the kitchen as it bakes, while a tender crumb ensures every bite is moist and delicious. Topped with a creamy lemon frosting, this cake is as beautiful as it is tasty—ideal for birthdays, celebrations, or simply treating yourself.
Table of Contents
- Ingredients
- Step-by-Step Directions
- How to Make Lemon Buttercream Frosting
- Frosting and Decorating Tips
- Recipe Variations and Serving Ideas
- Storing and Freezing Lemon Cake
- Frequently Asked Questions
Ingredients: What You’ll Need
Gather everything before starting for the best baking experience. This recipe uses a mix of butter and olive oil for a rich yet light crumb, while fresh lemon zest and juice ensure a real citrus punch.
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup olive oil
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 tablespoon finely grated lemon zest (from 2 large lemons)
- 1/4 cup fresh lemon juice
Lemon Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- Pinch of salt
- 1–2 tablespoons heavy cream or milk (if needed, for spreading consistency)
Tip: Always use freshly squeezed lemon juice for best results. Bottled lemon juice can lack the bright, zesty kick that makes this cake shine.
Step-by-Step Directions
- Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or use baking spray with flour. For even baking, line the bottoms with parchment paper. - Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. - Cream Butter, Oil, and Sugar
In a large mixing bowl, whisk the melted butter, olive oil, and granulated sugar until fully blended and glossy. - Incorporate Eggs and Flavors
Add the eggs one at a time, whisking vigorously after each until the mixture lightens in color. Stir in the vanilla, then add the buttermilk, lemon zest, and lemon juice. The batter may look slightly curdled—this is normal. - Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet, whisking gently until just combined. Avoid over-mixing to keep the cake tender. - Fill and Bake
Divide the batter evenly between the prepared pans. Gently smooth the tops with a spatula and tap the pans on a kitchen towel to remove excess air bubbles. - Bake the Layers
Bake for 28–32 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The cakes should be golden and spring back when pressed lightly. - Cool the Cakes
Allow cakes to cool in the pans on a rack for 10 minutes, then remove from pans and cool completely before frosting.
How to Make Zesty Lemon Buttercream Frosting
- In a large bowl (or the bowl of a stand mixer with the paddle attachment), beat the softened butter until creamy and smooth.
- Gradually add the sifted powdered sugar, beating well after each addition to fully incorporate and avoid lumps.
- Add the lemon zest, lemon juice, and a pinch of salt. Beat to combine. If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until it reaches a smooth, spreadable consistency.
- Scrape down the bowl as needed, and beat until light and fluffy—a few minutes for the best texture.
Lemon buttercream can be prepared ahead and refrigerated, but allow it to soften at room temperature before use. Whip briefly before frosting the cake for extra fluffiness.
Frosting and Decorating Your Lemon Cake
- Place the first cake layer on your serving platter and spread with a generous scoop of lemon buttercream.
- Add the second cake layer and cover the entire cake with a thin ‘crumb coat’ layer of frosting. Chill for 20–30 minutes to lock in crumbs.
- Finish with a final, thicker layer of frosting, smoothing the sides and top with an offset spatula.
- For decoration, add fresh lemon slices, edible flowers, or a sprinkle of additional lemon zest for a stunning presentation.
What others are reading
Chilling the cake between adding layers of frosting helps achieve a professional, clean look and keeps crumbs out of the final layer.
Recipe Variations and Serving Ideas
- Lemon-Blueberry Cake: Gently fold 1–1½ cups of fresh or frozen (unthawed) blueberries into the batter before baking for bursts of juicy fruit.
- Lemon Loaf Cake: Pour batter into a prepared loaf pan and extend baking time; top with a lemon glaze for a simple, eye-catching finish.
- Lemon Sheet Cake: Bake in a 13×9-inch or sheet pan; frost and slice for easy serving at potlucks or large gatherings.
- Gluten-Free Adaptation: Swap in a 1:1 gluten-free flour blend for the all-purpose flour to accommodate dietary needs.
- Extra Tang: Brush cake layers with lemon syrup (combine sugar and lemon juice) before frosting to intensify lemon flavor and keep the crumb extra moist.
Serving Suggestions
- Pair with fresh berries for a burst of color and flavor.
- Serve with a dollop of lightly sweetened whipped cream for added richness.
- Garnish with candied lemon peel or mint leaves for elegance.
Storing and Freezing Lemon Cake
- At Room Temperature: Covered with a cake dome or plastic wrap, lemon cake stays fresh and moist for up to 3 days.
- In the Refrigerator: For longer storage (up to 5 days), keep the cake in an airtight container in the fridge. Allow to come to room temperature before enjoying for best texture.
- Freezing: Freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight and frost as desired.
- Freezing Frosted Cake: For short periods, freeze the fully frosted cake. Let it chill uncovered in the freezer to set the icing, then wrap securely. Thaw overnight in the fridge—let come to room temp before serving.
Frequently Asked Questions
Q: Can I use only butter or only oil?
A: Using just butter results in a rich but heavier crumb, while olive oil alone yields a lighter, moister cake. The blend in this recipe offers the best of both!
Q: What can I use instead of buttermilk?
A: Make your own buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup whole milk—let stand for 5 minutes before using.
Q: Can I make this cake ahead of time?
A: Absolutely. Bake the layers a day ahead and store wrapped at room temperature or freeze for longer storage.
Q: How do I prevent dry cake?
A: Avoid overbaking—check for doneness a few minutes before the minimum bake time. Also, don’t overmix the batter, as that can toughen the cake crumb.
Q: Is it possible to make the cake gluten free?
A: Yes, a good 1:1 gluten-free baking flour blend can be substituted for all-purpose flour. Check that all ingredients are certified gluten free if needed.
Expert Baking Tips for Success
- Use room temperature ingredients—eggs, milk, butter—for smoother mixing and better rise.
- Zest lemons just before adding for maximum citrus aroma. Take care to avoid the bitter white pith under the skin.
- Tap cake pans on a towel to release air bubbles and create even layers.
- If needed, level cake tops with a long serrated knife or cake leveler for better stacking.
- Let cakes cool fully before frosting to avoid melting the buttercream.
Table: Lemon Cake Ingredients & Functions
| Ingredient | Function in Cake |
|---|---|
| All-purpose flour | Structure and texture |
| Baking powder & soda | Leavening for light, fluffy crumb |
| Butter | Rich flavor and tender texture |
| Olive oil | Moisture and a delicate crumb |
| Sugar | Sweetness and moisture retention |
| Eggs | Binding, richness, and lift |
| Buttermilk | Moisture, tang, and helps leavening |
| Lemon zest & juice | Bright, fresh lemon flavor |
Final Thoughts: Celebrate with Lemon Cake
This lemon cake recipe brings together everything fans of citrus desserts adore: tender layers, rich flavor, and a buttery frosting that sings with lemony brightness. It’s a showstopper for birthdays, celebrations, or as a pick-me-up on a gray day. Get ready to bake, decorate, and share—just be prepared for requests for the recipe!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62639080/lemon-loaf-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a35449404/lemon-pound-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a64272103/lemon-blueberry-sheet-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39328027/lemon-cake-recipe/
- https://www.youtube.com/watch?v=bQ4dpr9DYuI
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