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This bright and zesty lemon cake has become my go-to dessert for celebrations and casual weekends alike. Moist and tender with a tangy glaze that begs for seconds, it is a recipe that never fails to bring a little sunshine to the table. Each slice is balanced with just the right amount of sweetness, making it a crowd favorite for all ages.
I made this lemon cake for my neighbor’s potluck and watched the entire crowd line up for seconds. My family insists I never show up anywhere empty-handed unless this cake is with me.
Ingredients
- All-purpose flour: gives the cake structure Choose a high-quality brand and sift well for fluffiness
- Baking powder: ensures the cake rises nicely Check that it is fresh for best results
- Baking soda: reacts with the lemon juice for extra lift
- Salt: balances the flavors and enhances the lemon
- Unsalted butter: brings richness Use it at room temperature to blend smoothly
- Granulated sugar: provides sweetness and helps create a tender crumb
- Large eggs: add richness and help bind everything together Let them come to room temperature
- Sour cream: keeps the cake moist and soft Full-fat works best
- Fresh lemon juice: delivers real citrus flavor Squeeze your own for zing
- Lemon zest: packs in fragrant lemon oils Use a microplane for fine shreds
- Vanilla extract: rounds out the flavors with warmth
- Powdered sugar: gives the glaze a smooth silky finish
- Melted butter: in the glaze adds gloss and richness
Step-by-Step Instructions
- Preheat the Oven:
- Set the oven to 350 degrees Fahrenheit and prepare your bundt pan by coating it generously with softened butter or a nonstick spray then dust lightly with flour to prevent sticking
- Mix the Dry Ingredients:
- In a medium bowl whisk the sifted flour with baking powder baking soda and salt making sure everything is evenly combined and lump free
- Cream Butter and Sugar:
- Using an electric mixer beat the softened butter and sugar together at medium speed for about four minutes until the mixture is pale and very fluffy This is what creates that light tender cake texture
- Add Eggs and Flavoring:
- Add eggs to the butter mixture one at a time Be sure to thoroughly mix in each egg before adding the next Stir in lemon zest lemon juice and vanilla extract This step infuses the batter with bright flavor
- Combine Wet and Dry Ingredients:
- Gradually mix the dry ingredients into the creamed mixture in three separate parts alternating with the sour cream Begin and end with the dry ingredient mixture Stir gently to avoid overmixing
- Bake the Cake:
- Pour the batter into the prepped bundt pan Smooth the top and tap the pan gently on the counter to release air pockets Bake for about forty five to fifty minutes until a toothpick inserted in the thickest part comes out clean
- Cool the Cake:
- Leave the cake in the pan for fifteen minutes before turning it out onto a wire rack to cool so the cake sets up and releases easily Let it cool fully before glazing
- Prepare the Glaze:
- In a small bowl stir together the powdered sugar lemon juice and melted butter until completely smooth If you want it thicker add more powdered sugar
- Glaze the Cake:
- With the cake fully cooled drizzle the glaze generously over the top letting it drip down the sides Wait for the glaze to set before slicing
Pin
I never get tired of the aroma that fills my kitchen from the zest and fresh lemon juice Sometimes my daughter helps me stir the glaze and we both sneak a spoonful before drizzling it on—those small moments make this cake even sweeter
Storage Tips
Wrap leftovers tightly in plastic wrap or place them in an airtight container The cake will stay moist at room temperature for three days and even longer when refrigerated If you want to keep it extra fresh pop slices in the freezer and thaw as needed
Ingredient Substitutions
Greek yogurt is an excellent swap for sour cream if you are in a pinch For extra lemon punch you can add a little extra zest or try a lime and lemon combo If you do not have a bundt pan you can use a loaf pan but check for doneness sooner
Serving Suggestions
Serve slices with a dollop of whipped cream or a handful of fresh berries For brunch a side of tea or coffee highlights the lemon notes beautifully This cake also makes a lovely gift for friends or new neighbors
Recipe FAQs
- → How do I keep the lemon cake moist?
The key to moistness is using sour cream and avoiding overbaking. Let the cake cool fully to retain its soft crumb.
- → Can I substitute bottled lemon juice?
Fresh lemon juice offers a brighter flavor, but bottled can be used in a pinch. Add extra zest for a fresh taste.
- → What pan is best for baking this cake?
A 10-12 cup bundt pan is ideal to ensure even baking and an attractive, classic cake shape.
- → How should I store the lemon cake?
Cover the cooled cake and store at room temperature for up to 3 days, or refrigerate for extended freshness.
- → Can I freeze lemon cake?
Yes, wrap the cake well (preferably without glaze) and freeze for up to 2 months. Thaw before glazing and serving.