Dessert

A Lemon Cake To Die For Recipe

ByMarina Montclair December 22, 2025December 22, 2025

Introduction

This lemon cake is a bright and zesty treat that’s wonderfully moist and full of fresh citrus flavor. With a tangy lemon syrup soak and a smooth glaze, it’s a perfect dessert for any occasion that will leave you craving more.

A round bundt cake with a smooth light yellow top layer and a golden brown bottom layer sits on a white plate. The cake is topped with a thin layer of pale yellow glaze that drips slightly down the sides, creating soft, shiny streams. The texture of the cake looks moist and soft, with a slight crumb visible at the cut section. The background shows a white marbled surface with blurred hints of yellow and green, likely lemons and leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 tbsp lemon zest (about 2 lemons)
2 tbsp fresh lemon juice
½ cup (120ml) buttermilk
¼ cup fresh lemon juice
3 tbsp powdered sugar
1 cup powdered sugar, sifted (for glaze)
1 ½ tbsp fresh lemon juice (for glaze)
1 tbsp milk (any kind, for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice until combined.
Step 5: Add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined to avoid overmixing.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the cake top browns too quickly, tent it loosely with foil halfway through baking.
Step 7: While the cake bakes, prepare the lemon syrup by whisking together ¼ cup fresh lemon juice and 3 tablespoons powdered sugar in a small bowl.
Step 8: When the cake is done, let it sit in the pan for 10 minutes. Then, poke holes all over the top with a skewer and brush the warm lemon syrup evenly over the cake. Allow the cake to cool completely in the pan.
Step 9: To make the glaze, mix 1 cup sifted powdered sugar with 1 ½ tablespoons fresh lemon juice and 1 tablespoon milk until smooth. Drizzle the glaze over the cooled cake and let it set before serving.

Tips & Variations

For an extra burst of lemon flavor, add a teaspoon of lemon extract along with the vanilla.
Swap buttermilk for plain yogurt or sour cream if unavailable; this helps keep the cake moist.
To make mini cakes, divide the batter into muffin tins and adjust baking time to about 20–25 minutes.

Storage

Store the lemon cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped well for up to 3 months. Reheat refrigerated cake slightly in the microwave for a warm treat.

How to Serve

A ring-shaped bundt cake with a golden brown bottom layer and a lighter yellow top layer sits on a white plate. The cake is covered with a smooth, creamy white glaze that drips softly down the sides in thick streams. The background has a white marbled texture, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice offers the best flavor, but bottled lemon juice can be used in a pinch. Reduce any added sugar slightly to balance the acidity if needed.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is done. If batter sticks, bake a few minutes longer and test again.