Classic Lemon Cake Recipe

Indulge in the zesty delight of a classic lemon cake. This recipe promises a perfect balance of tangy lemon flavor and moist, tender crumb. Ideal for any occasion, from afternoon tea to dessert after dinner.


  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (from 2-3 lemons)
  • ½ cup fresh lemon juice
  • ½ cup buttermilk

For the Lemon Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs, one at a time, until well incorporated. Add the lemon zest and mix until combined.
  5. Gradually add the lemon juice to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. If desired, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake.
  10. Slice and serve your delicious lemon cake, and enjoy every tangy, moist bite!

This lemon cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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