A Lemon Cake to Die For
There’s something so comforting about a slice of lemon cake—it’s like edible sunshine. The bright, citrusy aroma that fills the kitchen while it bakes is enough to make anyone smile.
This version has that perfect mix of sweetness and tang, with a soft, buttery crumb and a glaze that drips just right. It’s light enough to enjoy with afternoon tea but still feels special enough for any celebration.
What I love most about this cake is how effortless it is to make. No fancy techniques or complicated steps—just simple ingredients coming together beautifully. And the flavor? Fresh, vibrant, and impossible to stop at one slice.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sweetener (erythritol, monk fruit, or sugar substitute)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk (dairy or unsweetened almond milk)
Substitutions
- Flour: Swap with 1:1 gluten-free baking flour for a gluten-free version.
- Butter: Use coconut oil or vegan butter for a dairy-free cake.
- Sweetener: Allulose or monk fruit sweetener both work perfectly for sugar-free baking.
- Yogurt: Replace with coconut yogurt or plant-based sour cream if needed.
For the Lemon Glaze
- ½ cup powdered sweetener
- 1–2 tablespoons lemon juice (adjust for consistency)
- ½ teaspoon lemon zest for extra brightness
Instructions / Method
- Preheat the Oven
Set the oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan, or line it with parchment paper for easy removal. - Combine the Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream the Butter and Sweetener
Beat butter and sweetener together until light and fluffy, about 2–3 minutes. This gives your cake that soft, airy texture. - Add the Eggs and Flavor
Mix in the eggs one at a time. Stir in vanilla, lemon zest, and lemon juice. Don’t worry if it looks slightly curdled—it’ll come together later. - Add Wet and Dry Ingredients Alternately
Add half of the dry ingredients, then the yogurt and milk. Finish with the remaining dry ingredients, stirring just until smooth. Avoid overmixing to keep the cake tender. - Bake to Perfection
Pour the batter into your pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Whisk the glaze ingredients and drizzle over the slightly warm cake so it sinks in beautifully.
Preparation & Cooking Time
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8–10 slices
Serving Suggestions
- Serve with fresh berries or a spoonful of whipped cream.
- Add a sprinkle of shredded coconut for a tropical touch.
- Pair with hot tea, coffee, or a cold glass of almond milk for a refreshing snack.
Storage Tips
- Keep covered at room temperature for up to 3 days.
- Refrigerate up to 5 days or freeze slices for up to 2 months.
- Thaw at room temperature before serving for the best texture.
FAQs
Can I make this ahead of time?
Yes, bake the cake the day before and add the glaze just before serving. It stays moist and flavorful.
Can I use bottled lemon juice?
Fresh lemon juice gives a brighter flavor, but bottled can work if you’re short on time.
How do I make it dairy-free?
Use vegan butter and coconut yogurt for a fully dairy-free version.
Can I turn this into cupcakes?
Definitely! Bake in muffin tins for 18–20 minutes and top with a little glaze.
How do I boost the lemon flavor?
Add extra zest or a few drops of lemon extract to intensify the citrus notes.
Why did my cake come out dense?
Overmixing or skipping the creaming step can make the batter heavy. Mix gently once you add the dry ingredients.
From My Kitchen to Yours
Some desserts just make you feel good—and this Lemon Cake is one of them. Every slice feels like a burst of sunshine: soft, golden, and perfectly tangy. It’s a cake that never stays on the counter for long because everyone always wants “just one more piece.”
I like to serve it slightly warm, with the glaze dripping down the sides—it’s pure comfort on a plate. Whether you bake it for a celebration or simply because you’re craving something bright and homemade, this lemon cake will always hit the right note.
Lemon Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ cup Greek yogurt or sour cream
- ¼ cup milk
- Lemon Glaze
- ½ cup powdered sweetener
- 1 –2 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sweetener until light and fluffy.
- Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Add half of the dry mixture, then yogurt and milk. Add remaining dry mixture and mix gently.
- Pour into the pan and bake 35–40 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes, then drizzle glaze over the slightly warm cake.
Notes
For a dairy-free version, use coconut oil and plant-based yogurt.
To boost lemon flavor, add a teaspoon of lemon extract.
