Description

This homemade lemon cake is incredibly moist, bursting with fresh lemon flavor, and easy enough for any baker. With a tender crumb and a bright citrus glaze, it’s the perfect dessert for any occasion.

Ingredients

Scale

2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
2–3 fresh lemons, zest and juice (about 1/4 cup juice and zest from 2 lemons for batter)
2 teaspoons (8g) baking powder
1/2 teaspoon (2g) baking soda
1/2 teaspoon (2g) salt
3 large eggs, room temperature
1/2 cup (120g) sour cream
1/3 cup (80ml) vegetable oil (or light olive oil)
1/4 cup (56g) unsalted butter, melted
1/4 cup (60ml) whole milk, room temperature
2 teaspoons vanilla extract
For the Lemon Syrup (optional):
1/4 cup (60ml) fresh lemon juice
1/4 cup (50g) granulated sugar
For the Lemon Glaze:
1 cup (120g) powdered sugar
2–3 tablespoons fresh lemon juice
1 tablespoon milk or cream (if needed)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or 8-inch round cake pan with butter or nonstick spray. Line the bottom with parchment paper for easy release.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and pale yellow.
To the lemon sugar, add eggs, sour cream, vegetable oil, melted butter, milk, vanilla extract, and lemon juice. Whisk until smooth and well-blended.
Add the dry ingredients to the wet mixture in two parts, gently folding with a spatula just until no streaks remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes (loaf pan) or 35-40 minutes (round pan), until golden and a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if browning too quickly.
While the cake bakes, make the lemon syrup (optional): Combine lemon juice and sugar in a small saucepan. Heat gently until the sugar dissolves. Set aside.
When the cake is done, poke holes all over the top with a skewer or fork. Slowly pour the warm lemon syrup over the cake, letting it soak in. Cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
For the glaze: Whisk together powdered sugar and lemon juice, adding milk if needed to reach a thick but pourable consistency. Drizzle over the cooled cake and let set before slicing.

Notes

For best results, bring all ingredients to room temperature before baking. Do not overmix the batter to keep the cake tender. The lemon syrup is optional but adds extra moisture and flavor. You can customize with blueberries, poppy seeds, or use a gluten-free flour blend. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 320
Sugar: 28
Sodium: 210
Fat: 13
Saturated Fat: 4
Carbohydrates: 47
Fiber: 1
Protein: 5

Keywords: lemon cake, moist lemon cake, homemade lemon cake, easy lemon cake, lemon loaf, citrus dessert, lemon glaze, spring dessert, brunch cake, loaf cake