Name: Lemon Cake Recipe That’s Bursting with Sunshine – Easy Cake Recipes Win
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1/3 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1 teaspoon vanilla extract

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I’ve baked a lot of cakes in my day, but this one? This one steals the show. This lemon cake recipe is soft, moist, and practically sings with every bite. The tang from the fresh lemon, the rich yet airy crumb, and the sweet glaze that soaks right in—chef’s kiss. And the best part? It’s an easy cake recipe you can pull off on a Tuesday evening without breaking a sweat. I started making this on a whim one spring afternoon when the sun was out, and my kitchen was begging for something cheerful. I had lemons, butter, and a craving. The result was so good that I immediately texted three friends to brag. They all made it the same week. One called it a “lemony miracle.” I wouldn’t go that far, but hey, you be the judge. Whether you’re baking for a potluck, your in-laws, or just yourself (yes, self-care counts), this easy dessert recipe will win hearts. It’s sweet, it’s zesty, and it might just become your signature bake. Trust me, we’re talking ‘sweet easy recipes’ royalty here—and all without turning your kitchen upside down.

1) Key Takeaways
2) Easy Lemon Cake Recipe
3) Ingredients for Lemon Cake
4) How to Make Lemon Cake
5) Tips for Making Lemon Cake
6) Making Lemon Cake Ahead of Time
7) Storing Leftover Lemon Cake
8) Try these Cakes next!
9) Lemon Cake
10) Nutrition

1) Key Takeaways

How do you keep lemon cake soft and fluffy?
What makes lemon cake taste more like lemon?
Can you freeze leftover lemon cake slices?
What’s the best way to glaze a lemon cake?

2) Easy Lemon Cake Recipe

I love a good cake, especially when it’s simple and packed with flavor. This lemon cake brings together bright citrus and soft texture into something I honestly crave more often than I should. The easy cake recipe has become my go-to when I want to feel like I baked something impressive without turning my kitchen into a disaster zone.

The beauty of this cake is how forgiving it is. Forgot to bring your eggs to room temp? It’ll still work. Only got one lemon? It’ll pull through. That’s the magic of sweet easy recipes like this one. I like to think of it as the friend who shows up in jeans but still steals the show.

On Elena Cooks, I share recipes that work for real life. No fluff, no fuss, and no twenty-bowl disasters. This easy lemon cake fits the bill. And yes, you’ll catch yourself slicing into it for breakfast, then again after dinner. That’s normal, right?

3) Ingredients for Lemon Cake

Unsalted Butter: You want it soft, not melted. This helps the cake get that rich crumb and golden crust.

Granulated Sugar: Sweetens the batter and helps the cake brown a little in the oven.

Eggs: Four large ones. They hold the structure and add a bit of richness too.

Fresh Lemon Juice: Bright, sharp, and the backbone of the flavor here. Bottled juice won’t cut it.

Lemon Zest: Zest is where the real lemon lives. Don’t skip this, or you’ll miss half the flavor.

All-Purpose Flour: The structure. Sift it if you have time, but honestly, I never do, and it’s fine.

Baking Powder: For rise. No baking powder, no fluff.

Salt: Just enough to round things out. It makes the sweet pop and the lemon shine.

Whole Milk: Makes the batter smooth and creamy. Don’t sub skim unless you absolutely must.

Vanilla Extract: Rounds out the lemon. It doesn’t scream for attention, but you’d miss it if it’s gone.

4) How to Make Lemon Cake

Step 1: Preheat your oven to 350°F. Grease your pan—bundt or a simple 9×13 both work. No parchment? Just grease it well.

Step 2: Cream the butter and sugar until fluffy. You’re looking for pale yellow and a texture like soft frosting.

Step 3: Add eggs, one by one. Don’t rush. Let them mix in fully before adding the next.

Step 4: Stir in lemon juice, zest, and vanilla. This is where your kitchen starts to smell incredible.

Step 5: Mix flour, baking powder, and salt in a separate bowl. Add to wet mixture, alternating with milk. Start and end with flour mix.

Step 6: Scrape into the prepared pan and smooth the top. Don’t worry if it’s not perfect.

Step 7: Bake 45 to 50 minutes. You want golden edges and a center that springs back when tapped.

Step 8: Cool 10 minutes in the pan, then move to a wire rack. Let it rest before slicing.

Step 9: Glaze it, or don’t. Either way, it’s one of those easy dessert recipes that gets better the next day.

5) Tips for Making Lemon Cake

If your lemons are firm, roll them on the counter before zesting. It makes the juice easier to squeeze too. I always do this, usually while half-distracted watching something on my tablet.

Don’t overmix the batter once you add the flour. It’s tempting, but overworking it makes the cake dense. Stir until the flour just disappears, and you’re good.

Got leftovers? This cake keeps well, which is rare for citrus bakes. I wrap it in foil or pop it in a covered container. It’s just as lovely cold from the fridge the next day.

6) Making Lemon Cake Ahead of Time

You can totally make this lemon cake the night before. In fact, it kind of likes the rest. The flavors settle and mellow, making each bite taste more like lemon than it did fresh out of the oven.

Let the cake cool completely, then wrap it tight. I usually use plastic wrap and then foil. Keeps it fresh without drying out. Skip the glaze until you’re ready to serve if you want that perfect drizzle look.

This easy homemade recipe works great for brunches or gatherings because you can prep it the day before and still get all the credit. Nobody has to know it was a stress-free bake.

7) Storing Leftover Lemon Cake

After cooling, store your lemon cake in an airtight container. It’ll keep for about four days at room temperature or up to a week in the fridge. Either way, it stays soft and full of flavor.

If you glazed it, try to avoid stacking slices. The glaze sticks to everything, including your fingers. Not a huge problem unless you’re packing lunch or stacking slices in a box.

This is one of those easy food recipes that actually improves with time. The glaze soaks in a little, and each bite becomes more tender. It’s a win-win in my book.

8) Try these Cakes next!

9) Lemon Cake