Delightfully Bright & Zesty Lemon Cake Recipe

Thank you so much for being here—my kitchen always feels full of sunshine after a good lemon cake bake! I promised you a recipe that tastes like spring in every bite, and here’s your Lemon Cake Recipe—light, tangy, and absolutely comforting. If you enjoy this, please subscribe to get more recipes by email!

Overview of Recipe Content

What the recipe is and where it fits

This is a simple, spring‑bright lemon cake, perfect for dessert, teatime, or celebrating any small joys. It’s lighter than pound cake but still moist and comforting—truly the best of both worlds.

Why you’ll love it

• Quick to mix up and easy to bake
• Vibrant lemon flavor balanced with sweet softness
• Perfect with a cup of tea or a morning coffee
• No heavy frosting needed

What it tastes like

Soft, moist crumb with subtle sweetness, fresh lemon zing, and a velvet‑smooth optional glaze. Bright but mellow—like sunshine in cake form.

Ingredient list

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Dry:

• 1 ½ cups (190 g) all‑purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt

Wet:

• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) vegetable oil or melted butter
• 2 large eggs
• ½ cup (120 ml) milk
• ¼ cup (60 ml) fresh lemon juice
• 1 tbsp lemon zest

Optional Glaze:

• ½ cup powdered sugar
• Splash of lemon juice to mix

Tools needed

• 8‑inch (20 cm) round or loaf pan
• Mixing bowls, whisk, spatula
• Zester or microplane
• Oven and cooling rack

Suggested substitutions & additions

• Swap oil for melted butter for richer flavor
• Use buttermilk instead of milk for extra tang
• Add 1 tsp vanilla extract or poppyseeds for texture
• Fold in fresh blueberries or raspberries for fruity variation

How to Make Lemon Cake Recipe

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Step 1: Preheat & Prep

Preheat your oven to 350 °F (175 °C). Grease and line your cake pan with parchment.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt until well‑blended.

Step 3: Combine Wet Ingredients

In another bowl, whisk the sugar, oil (or butter), eggs, milk, lemon juice, and zest until smooth and glossy. The lemon zest should smell so fresh it might make you smile!

Step 4: Combine Batter

Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix or the cake might get dense.

Step 5: Bake

Pour into your prepared pan. Bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Step 6: Cool & Glaze

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. If using, whisk powdered sugar with a splash of lemon juice and drizzle over the warm cake. Let the glaze set before cutting.

What to Serve with Lemon Cake Recipe

• Fresh berries like strawberries or raspberries
• A dollop of lightly sweetened whipped cream or Greek yogurt
• A cup of Earl Grey or chamomile tea
• For an indulgent touch, a scoop of vanilla ice cream

Tips for Making It Perfect

• Room‑temperature eggs and milk help everything blend smoothly.
• Don’t overmix once flour is added—overmixing can yield a tough cake.
• Use fresh lemon juice and zest for the best brightness—bottled juice won’t compare!
• If your lemons are small, add a bit more zest to ensure flavor.
• For make‑ahead: bake a day in advance, wrap tightly, and it stays moist and fresh.

Storage Instructions

• Room temperature: Keep covered or in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days (bring to room temperature before serving).
• Freezing: Wrap slices individually in plastic wrap and foil—freeze up to 2 months. Thaw at room temperature.

General Information

Lemon chiffon cake—historically made with oil and whipped egg whites—is known for its airy texture. Your version here skips the whipped whites but uses oil for moisture, so it remains soft and celebratory, with familiar American baking roots. This cake shines in spring or summer, but I bake it any time I want sunshine indoors!

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Frequently Asked Questions

Can I use store‑bought lemon juice?
You can, but fresh lemon juice and zest give much brighter flavor.

Can I reduce the sugar?
Yes—reduce by ¼ cup if you prefer less sweet, though sweetness balances the tartness.

Can this be made dairy‑free?
Absolutely—use almond or oat milk, and oil instead of butter.

Is gluten‑free flour okay?
Yes, a 1:1 gluten‑free blend can work—texture may be slightly more crumbly.

Can I double the recipe?
Yes—use two 8‑inch pans or a larger bundt pan, and adjust bake time accordingly.

Conclusion

This lemon cake recipe brings tangy brightness, soft crumb, and simple charm to any table—it’s positively uplifting and reliably delicious! Once you’ve made it, you might also enjoy two similar lemon-forward cakes: Lemon Yogurt Cake or Flourless Coconut Greek Yogurt Cake (find these on my blog). If simple citrus bakes are your thing, they won’t disappoint.

Interactive Elements

I’d love to hear what you think—drop a comment or review below! Share your picture on Pinterest or tag me on social media: https://www.pinterest.com/poulefrecipe/

Nutritional Information (approx per slice, 10 slices)

Nutrient	Per Serving (1 slice)
Calories	~220 kcal
Carbohydrates	~30 g
Sugar	~15 g
Fat	~10 g
Saturated Fat	~1.5 g
Protein	~3 g
Fiber	~1 g
Sodium	~120 mg

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