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Let’s chat about a delicious confection that you’ll want to show off to your family ASAP: Lemon Cake!
This Lemon Cake is like a burst of sunshine—light, fluffy, and packed with fresh lemon flavor.
The lemon zest and fresh lemon juice make it zesty, and the lemon buttercream on top? Oh, it’s creamy, sweet, and a little tangy—basically perfection on a serving plate.
I’ve made this moist lemon cake recipe tons of times, and it’s always a hit, whether it’s for a birthday cake or just because I’m craving something yummy.
Picture this: a tender cake that’s soft as a cloud, topped with fluffy frosting that melts in your mouth.
It’s the kind of lemon dessert that makes you sneak an extra slice when no one’s looking. I know this from personal experience, haha!
Whether you’re using a stand mixer or a hand mixer, this simple cake comes together fast. Simple is best in my book.
Let’s get baking this Lemon Cake. Trust me, next time you need a pick-me-up, this is the one!
Some of our other favorite CAKE RECIPES we have on our site include: Decadent Chocolate Italian Love Cake (Easy Recipe), Margarita Cupcakes with Tequila Lime Frosting, and Mini Pineapple Upside Down Cakes Recipe.
WHY THIS RECIPE WORKS:
- Super Easy: You don’t need fancy skills. With a stand mixer and paddle attachment, it’s quick and fun—no sweat!
- Bright Lemon Flavor: The lemon zest, fresh lemon juice, and even a hint of pure lemon extract if you want, make it taste like summer in every bite.
- Moist and Fluffy: Thanks to whole milk, unsalted butter, and eggs, it’s soft, tender, and never dry. You’ll love those moist crumbs!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
Lemon Cake:
- Butter
- Granulated sugar
- Eggs
- Lemons (for juice and zest)
- Vanilla extract
- Salt
- All-purpose flour
- Baking powder
- Milk
Lemon Buttercream:
- Butter
- Lemon juice
- Lemon zest
- Salt
- Powdered sugar
HOW TO MAKE LEMON CAKE:
- Preheat the oven to 350°F/180°c. Grease a 9 x 13 sheet pan with non-stick cooking spray and set aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat with a flat beater attachment on a medium-high speed for 3 minutes, or until pale and creamy.
- Add the eggs, lemon juice and zest, vanilla extract and salt to the stand mixer bowl. Beat for 1 minute or until well combined, scraping the sides of the bowl with a silicone spatula as necessary.
- Add the all-purpose flour, baking powder, and milk to the stand mixer, and beat for 30 seconds on a low speed, or until combined.
- Pour the cake batter into the prepared sheet pan. Bake for 30 minutes, or until cooked through.
- Allow to cool completely in the tin.
- To make the lemon buttercream, add the softened butter, lemon juice, lemon zest, and salt to a clean stand mixer bowl.
- Beat with a flat beater attachment on a medium-high speed for 2 minutes or until smooth and creamy.
- Add the powdered sugar to the bowl, 1 cup at a time, beating well between each addition.
- Beat for 2 minutes on a medium-high speed until pale and fluffy.
- Spread the lemon buttercream over the cooled sheet cake before serving.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS THE TEXTURE LIKE?
It’s amazing! The cake is light and fluffy, like a soft pillow you can eat.
The cake batter bakes up golden brown and moist, thanks to the whole milk and unsalted butter.
The lemon buttercream is smooth and creamy, sticking perfectly to the top of the cake.
It’s a tender cake that’s hard to resist!
CAN I USE A DIFFERENT FROSTING?
You bet! If lemon buttercream isn’t your vibe, try a lemon glaze—just mix powdered sugar and lemon juice in a small bowl.
Or, go for lemon cream cheese frosting with some sour cream for extra richness.
Make it your own—it’s still a lemon dessert dream!
ANY ADDITIONS?
Want to make this citrus flavor pop even more? I’ll help you out.
- Sprinkle extra lemon zest on top for a zesty kick.
- Spread homemade lemon curd over the cake layers if you slice it.
- Add blueberries for a lemon blueberry cake twist.
- Top with thin lemon slices for a pretty, tangy touch.
- Mix sour cream into the batter for a super moist lemon cake recipe.
- Drizzle a lemon glaze over the fluffy frosting for double lemon love.
- Toss in shredded coconut for a fun texture.
- Dust with powdered sugar for a snowy look.
- Drop in white chocolate chips for a sweet surprise.
- Serve with whipped cream in a small bowl—because yum!
ANY SUBSTITUTIONS?
Need to switch things up? I know how it is. Here are a few ideas to get you started.
- Use cake flour instead of all-purpose flour for a softer bite.
- Swap whole milk with fresh milk or low-fat milk if that’s what you have.
- Try caster sugar instead of granulated sugar for a finer texture.
- Use bottled lemon juice if you’re out of organic lemons (skip the lemon zest).
- Replace unsalted butter with margarine for a dairy tweak.
- Sub vanilla extract with pure lemon extract for more citrus zing.
HOW TO STORE:
Refrigerator:
Store it in an airtight container in at room temp for up to 5 days.
Keeps in the fridge for up to 1 week.
Let it sit out a bit before eating so it’s not too cold—unless you’re into that, you cool cat!
Freezer:
Freeze it in an airtight container or wrap it with plastic wrap.
It’ll stay good for 3 months. Thaw it on a cooling rack when you’re ready—it’s like a warm cake time capsule!
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: Let your unsalted butter, eggs, and whole milk warm up. It mixes better in the bowl of a stand mixer!
- Zest Smart: Use a citrus zester for the lemon zest—just the yellow part, not the bitter white stuff.
- Mix Gently: After adding the dry ingredients, beat on low speed until smooth. Overmixing makes it tough—yuck!
- Test It: Poke the center of the cake with a toothpick. If it’s clean, it’s done—no gooey messes!
- Prep the Pan: Grease your cake pans or prepared pan with nonstick cooking spray or parchment paper. No sticking here!
- Frosting Fix: If the lemon buttercream is too thick, add a splash of lemon juice. Too runny? More powdered sugar to the rescue!
This Lemon Cake is a lemon dessert you’ll adore.
With your electric mixer and a little love, it’s so simple to make.
Be sure to let me know how it turns out for you!
If you like this recipe, you might also like:
Best Lemon Cake with Lemon Buttercream Frosting
Ingredients
Lemon Cake:
- 3/4 cup butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- Juice and zest of 2 lemons
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 cups milk
Lemon buttercream:
- 3/4 cup butter softened
- 2 tablespoons lemon juice
- 2 teaspoons finely grated lemon zest
- 1/4 teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F/180°c. Grease a 9 x 13 sheet pan with non-stick cooking spray and set aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat with a flat beater attachment on a medium-high speed for 3 minutes, or until pale and creamy.3/4 cup butter, 1 1/2 cups granulated sugar
- Add the eggs, lemon juice and zest, vanilla extract and salt to the stand mixer bowl. Beat for 1 minute or until well combined, scraping the sides of the bowl with a silicone spatula as necessary.4 large eggs, Juice and zest of 2 lemons, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon salt
- Add the all-purpose flour, baking powder, and milk to the stand mixer, and beat for 30 seconds on a low speed, or until combined.3 cups all-purpose flour, 3 teaspoons baking powder, 1 1/2 cups milk
- Pour the cake batter into the prepared sheet pan. Bake for 30 minutes, or until cooked through.
- Allow to cool completely in the tin.
- To make the lemon buttercream, add the softened butter, lemon juice, lemon zest, and salt to a clean stand mixer bowl.3/4 cup butter, 2 tablespoons lemon juice, 2 teaspoons finely grated lemon zest, 1/4 teaspoon salt
- Beat with a flat beater attachment on a medium-high speed for 2 minutes or until smooth and creamy.
- Add the powdered sugar to the bowl, 1 cup at a time, beating well between each addition.4 cups powdered sugar
- Beat for 2 minutes on a medium-high speed until pale and fluffy.
- Spread the lemon buttercream over the cooled sheet cake before serving.
Notes
- Room Temperature Ingredients: Let your unsalted butter, eggs, and whole milk warm up. It mixes better in the bowl of a stand mixer!
- Zest Smart: Use a citrus zester for the lemon zest—just the yellow part, not the bitter white stuff.
- Mix Gently: After adding the dry ingredients, beat on low speed until smooth. Overmixing makes it tough—yuck!
- Test It: Poke the center of the cake with a toothpick. If it’s clean, it’s done—no gooey messes!
- Prep the Pan: Grease your cake pans or prepared pan with nonstick cooking spray or parchment paper. No sticking here!
- Frosting Fix: If the lemon buttercream is too thick, add a splash of lemon juice. Too runny? More powdered sugar to the rescue!
Nutrition
Love This Recipe?
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