Best Lemon Cake from Scratch – Cozy & Irresistible
This Lemon Cake from Scratch is the coziest, most irresistible dessert you’ll make all year. After baking this many times, I’ve discovered the trick to a perfect, moist lemon cake every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fluffy & Healthy Greek Yogurt Bagels and Healthy Avocado Chicken Salad.
Why This Best Lemon Cake from Scratch – Cozy & Irresistible Is Pure Comfort
- Crispy edges and a soft, moist center
- Bursting with fresh lemon flavor
- Easy to make from scratch
- Better than takeout
What You'll Need for Best Lemon Cake from Scratch – Cozy & Irresistible
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Eggs
- Lemon zest
- Lemon juice
- Baking powder
- Salt
- Vanilla extract
- Lemon extract
- Powdered sugar
- Milk
- Optional: Fresh berries
- Optional: Whipped cream
- Optional: Mint leaves
📝 Ingredient Notes
- All-purpose flour: Spoon and level for accurate measurement
- Lemon zest: Use a Microplane zester for fine zest
🛒 Tools & Equipment I Recommend
- Microplane Zester — Captures every bit of lemon zest for maximum flavor → See on Amazon
- Silicone Spatulas — Scrape every last bit of batter from the bowl → See on Amazon
How to Make Best Lemon Cake from Scratch – Cozy & Irresistible
- Prepare the pan: Grease and flour a 9-inch round cake pan. Preheat your oven to 350°F (180°C).
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and zest: Beat in eggs, one at a time, then stir in lemon zest.
- Combine dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
- Mix dry ingredients into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Add lemon juice: Stir in lemon juice and vanilla extract.
- Bake: Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare glaze: While the cake is baking, prepare the glaze by whisking together powdered sugar, lemon juice, and milk.
- Glaze the cake: Once the cake is out of the oven, poke holes in the top using a toothpick or skewer. Pour the glaze over the cake, allowing it to soak in.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Cook's Tips for Perfect Best Lemon Cake from Scratch – Cozy & Irresistible
- Common mistake and fix: Avoid overmixing the batter. This can lead to a tough, dry cake. Mix just until combined.
- Tip: For an extra-lemony kick, add a teaspoon of lemon extract to the batter.
- Tip: To prevent the cake from sticking, ensure your pan is well-greased and floured, and allow the cake to cool in the pan for 10 minutes before inverting.
- Tip: For a smooth, even glaze, use a pastry brush to apply the glaze to the cake while it's still warm.
Storing & Reheating Best Lemon Cake from Scratch – Cozy & Irresistible
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 5 days. Make-ahead tip: The cake can be made a day ahead. Store at room temperature, covered.
Freezing Best Lemon Cake from Scratch – Cozy & Irresistible
Freeze the cooled, unglazed cake for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. This cake is best served at room temperature. Microwave: No need to reheat. Microwaving can make the cake soggy.
Recipe Notes
- Chef tip: For an extra-lemony kick, add a teaspoon of lemon extract to the batter.
- Best substitution: No lemon extract? Use an additional tablespoon of lemon juice.
- Make-ahead: The cake can be made a day ahead. Store at room temperature, covered.
- Scaling: This recipe can be halved or doubled as needed.
- Troubleshooting: If your cake is dry, you may have overbaked it. To prevent this, check the cake at the minimum baking time and add additional time as needed.
Want to level up this recipe?
KitchenAid Stand Mixer — Makes light work of creaming butter and sugar, ensuring a perfect, fluffy cake every time → Check price on Amazon
Best Lemon Cake from Scratch – Cozy & Irresistible
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Eggs
- Lemon zest
- Lemon juice
- Baking powder
- Salt
Seasonings
- Vanilla extract
- Lemon extract
- Powdered sugar
- Milk
Optional Toppings
- Fresh berries
- Whipped cream
- Mint leaves
Instructions
- Prepare the pan: Grease and flour a 9-inch round cake pan. Preheat your oven to 350°F (180°C).
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and zest: Beat in eggs, one at a time, then stir in lemon zest.
- Combine dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
- Mix dry ingredients into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Add lemon juice: Stir in lemon juice and vanilla extract.
- Bake: Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare glaze: While the cake is baking, prepare the glaze by whisking together powdered sugar, lemon juice, and milk.
- Glaze the cake: Once the cake is out of the oven, poke holes in the top using a toothpick or skewer. Pour the glaze over the cake, allowing it to soak in.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Chef tip: For an extra-lemony kick, add a teaspoon of lemon extract to the batter.
- Best substitution: No lemon extract? Use an additional tablespoon of lemon juice.
- Make-ahead: The cake can be made a day ahead. Store at room temperature, covered.
- Scaling: This recipe can be halved or doubled as needed.
- Troubleshooting: If your cake is dry, you may have overbaked it. To prevent this, check the cake at the minimum baking time and add additional time as needed.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze the cooled, unglazed cake for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
- Oven reheat: No need to reheat. This cake is best served at room temperature.
- Microwave reheat: No need to reheat. Microwaving can make the cake soggy.
- Make ahead: The cake can be made a day ahead. Store at room temperature, covered.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 50g
- Fiber: 1g
- Sugar: 30g
- Sodium: 150mg
- Cholesterol: 80mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Lemon Cake from Scratch – Cozy & Irresistible FAQs
Overbaking is the most common cause of a dry cake. Check the cake at the minimum baking time and add additional time as needed.
Yes, the cake can be made a day ahead. Store at room temperature, covered.
Yes, freeze the cooled, unglazed cake for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
Ensure your baking powder is fresh and that you're using the correct oven temperature. Also, avoid overmixing the batter.
Yes, Meyer lemons can be used in this recipe. They have a sweeter, less tart flavor than regular lemons, so you may want to adjust the sugar to taste.
A Warm Final Note
I can’t wait for you to try Best Lemon Cake from Scratch – Cozy & Irresistible and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
