Name: The Best Lemon Cake Recipe You'll Ever Make
Prep time: 15 min
Cook time: PT-486409H19M27S
Total time: PT-486409H19M27S
Cuisine: Americans
Ingredients: 📌 2 cups all-purpose flour; 📌 2 teaspoons baking powder; 📌 1/2 teaspoon salt; 📌 1 cup unsalted butter, softened; 📌 1 1/2 cups granulated sugar; 📌 3 large eggs; 📌 1/2 cup whole milk; 📌 Zest of 2 lemons; 📌 1/4 cup fresh lemon juice; 📌 For the Lemon Syrup; 📌 1/4 cup granulated sugar; 📌 1/4 cup fresh lemon juice

Lemon cake is a classic dessert that never fails to delight the senses. The bright, zesty flavor of lemon paired with a tender, moist crumb is a combination that can’t be beaten. If you’re looking for the ultimate lemon cake recipe that will impress your friends and family, you’ve come to the right place.

This recipe is the result of countless hours of testing and perfecting the perfect balance of ingredients to create a lemon cake that’s truly out of this world. From the moment you take the first bite, you’ll be transported to a world of tangy sweetness and velvety smooth texture. Whether you’re serving it at a special occasion or simply enjoying it as an afternoon treat, this lemon cake is sure to become a new family favorite.

Get ready to bake up a storm and experience the pure bliss of the best lemon cake you’ve ever tasted.

Why This Recipe is a Must-Try?

There are countless lemon cake recipes out there, but this one stands out from the rest for a few key reasons. First and foremost, the use of fresh lemon juice and zest in the batter ensures a bold, authentic lemon flavor that can’t be replicated with artificial extracts or powders. The batter is also perfectly balanced, with just the right amount of sweetness to complement the tartness of the lemon.

Another unique aspect of this recipe is the addition of a lemon syrup that’s poured over the warm cake immediately after baking. This extra step not only locks in moisture, but it also creates a delightful, glazed texture on the surface of the cake. The syrup soaks into the crumb, making every bite oozing with citrusy goodness.

Finally, this lemon cake recipe is incredibly easy to make, even for beginner bakers. The instructions are straightforward, and the ingredients are readily available in most kitchens. With just a few simple steps, you can whip up a showstopping dessert that will have your guests raving.

Essential Ingredients

📌 2 cups all-purpose flour
📌 2 teaspoons baking powder
📌 1/2 teaspoon salt
📌 1 cup unsalted butter, softened
📌 1 1/2 cups granulated sugar
📌 3 large eggs
📌 1/2 cup whole milk
📌 Zest of 2 lemons
📌 1/4 cup fresh lemon juice
📌 For the Lemon Syrup:
📌 1/4 cup granulated sugar
📌 1/4 cup fresh lemon juice

Step by Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly flour it.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl or a stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, combine the milk, lemon zest, and lemon juice.
Alternately add the dry ingredients and the milk mixture to the creamed butter and sugar, mixing just until incorporated after each addition.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the granulated sugar and lemon juice. Bring to a simmer, stirring until the sugar has dissolved.
As soon as the cake comes out of the oven, use a toothpick or skewer to poke holes all over the top of the cake. Slowly pour the lemon syrup over the hot cake, allowing it to soak in.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.

Nutritional Information

Per serving (based on 12 servings):

📌 Calories: 292
📌 Fat: 13g
📌 Saturated Fat: 8g
📌 Carbohydrates: 41g
📌 Sugar: 26g
📌 Sodium: 194mg
📌 Protein: 4g

Tips for Success

📌 Use Fresh Ingredients: For the best flavor, use fresh lemon juice and zest. Avoid bottled lemon juice or dried lemon peel.
📌 Don’t Overmix: Be careful not to overmix the batter, as this can lead to a tough, dense texture. Mix just until the ingredients are combined.
📌 Poke Holes Evenly: Make sure to poke the holes all over the top of the cake so the lemon syrup can soak in evenly.
📌 Allow for Cooling: Let the cake cool completely before serving to allow the flavors to develop and the texture to set.

Servings and Timing

📌 Servings: 12 slices
📌 Prep Time: 15 minutes
📌 Cook Time: 35-40 minutes
📌 Total Time: 50-55 minutes

Recipe Variations

📌 Lemon Cream Cheese Frosting: Top the cooled cake with a tangy lemon cream cheese frosting for an extra indulgent treat.
📌 Lemon Blueberry Cake: Fold in 1 cup of fresh or frozen blueberries to the batter for a delightful burst of flavor.
📌 Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delicate crunch.

Storage and Reheating

📌 Room Temperature: Store the cake, covered, at room temperature for up to 3 days.
📌 Refrigerator: Keep the cake, covered, in the refrigerator for up to 5 days.
📌 Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months.

Conclusion

This lemon cake recipe is a true showstopper that will have your friends and family begging for the recipe. The moist, tender crumb and the bold, tangy lemon flavor make it an irresistible dessert that’s perfect for any occasion. Whether you’re celebrating a special event or simply craving a delightful treat, this lemon cake is sure to delight your taste buds and become a new family favorite.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a masterpiece. This lemon cake is sure to become a cherished recipe that you’ll turn to again and again.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

While you can use bottled lemon juice in a pinch, it’s best to use fresh lemon juice for the most authentic and vibrant flavor in this recipe.

How can I make the cake extra moist?

The key to a moist lemon cake is the lemon syrup that’s poured over the hot cake. This extra step ensures the cake stays tender and juicy. You can also try adding a tablespoon of sour cream or yogurt to the batter.

Can I use a different type of pan?

Yes, you can bake this lemon cake in a 9×13-inch rectangular pan or even a Bundt pan. Just be sure to adjust the baking time accordingly.

How long will the cake stay fresh?

When stored properly, this lemon cake will stay fresh for up to 5 days in the refrigerator or up to 3 months in the freezer.

Can I make this cake gluten-free?

To make this lemon cake gluten-free, simply substitute the all-purpose flour with a high-quality gluten-free flour blend. The rest of the recipe should work perfectly.

Do I have to use the lemon syrup?

While the lemon syrup is not absolutely necessary, it adds an extra layer of moisture and flavor to the cake. If you prefer a drier texture, you can skip the syrup.

Can I use a different type of citrus?

If you’re not a fan of lemon, you can easily substitute the lemon juice and zest with orange or lime for a different citrus twist.

How do I get the cake out of the pan cleanly?

Make sure to grease and flour the pan thoroughly before pouring in the batter. Once the cake has cooled, run a knife around the edges to loosen it before inverting it onto a wire rack.