Homemade Lemon Cake From Scratch

There’s something uplifting about the smell of fresh lemon in the kitchen. It brings brightness, warmth, and a little bit of sunshine — even on a busy day. 

This homemade lemon cake is soft, tender, and bursting with real lemon flavor in every bite.

Why This Lemon Cake Feels Special

Lemon cake can go in two directions: either dry and bland or incredibly moist and full of fresh citrus. This recipe is the second kind — the kind that melts gently on your tongue, stays soft for days, and tastes like a bakery treat. The lemon flavor feels clean and refreshing, never overpowering.

What I love most is how balanced it is. The cake is moist but fluffy, sweet but not too sweet, and the lemon aroma hits you at just the right moment. It’s the kind of cake you can serve with afternoon tea, bring to a family gathering, or enjoy quietly with your morning coffee.

The Secret to a Great Lemon Cake

A lot of lemon cakes fall short because they rely only on lemon juice. The real flavor doesn’t come from juice — it comes from the zest. Zesting the lemon captures the oils, and those oils carry the bright, clean citrus flavor that makes this cake shine. 

Pair that with a rich, buttery batter and a light lemon glaze, and you’ve got a dessert that tastes like it came straight from a bakery window.

Another small but important detail: using room-temperature ingredients. It keeps the batter smooth and helps the cake rise evenly so the texture stays soft and tender.

Ingredients 

Serves 10–12

For the Lemon Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons fresh lemon zest
• ½ cup unsalted butter, softened
• ⅓ cup vegetable oil
• 3 large eggs
• ¾ cup buttermilk (or milk + 1 teaspoon lemon juice)
• ¼ cup fresh lemon juice
• 2 teaspoons vanilla extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest (optional for stronger flavor)

Prep the Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch round or 9×5-inch loaf pan. You can also line the bottom with parchment paper for easier slicing later.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

This helps the cake rise properly and stay fluffy without clumping.

Build the Lemon Sugar

In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it smells fragrant and slightly moist. 

This releases the lemon oils and infuses the entire cake with deeper flavor.

Cream the Butter

Add the softened butter to the lemon sugar and beat until fluffy, about 2 minutes. Mix in the oil and continue beating until everything comes together in a light, smooth mixture.

Add the Eggs

Add the eggs one at a time, mixing gently after each. Stir in the vanilla extract and lemon juice.

The batter may look slightly curdled at this point because of the lemon juice — this is completely normal.

Combine with Dry Ingredients

Add the flour mixture in two batches, alternating with the buttermilk. Gently fold everything together just until combined. Avoid overmixing — this keeps the cake tender and soft.

Pour and Bake

Transfer the batter into your prepared pan. Smooth the top and bake for 40–50 minutes if using a loaf pan or 28–35 minutes for a round pan.

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and Glaze

Let the cake cool for 10 minutes in the pan before transferring it to a wire rack. To make the glaze, whisk powdered sugar with lemon juice until smooth and pourable.

Drizzle over the warm cake so it soaks in slightly but still sets beautifully on top.

What the Cake Should Taste Like

This lemon cake should have a soft, moist crumb with a bright citrus flavor that hits you gently — not too sharp, not too sweet. The glaze adds a glossy finish with a bit of tang, complementing the buttery interior.

Each slice feels light and refreshing. You’ll notice the difference that the lemon zest makes — it gives the cake a clean, bright flavor that you can’t get from lemon juice alone.

Variations You Might Enjoy

Lemon Blueberry Cake

Fold 1 cup fresh blueberries into the batter (tossed with 1 tablespoon flour).

Lemon Poppy Seed

Add 1 tablespoon poppy seeds for texture and aroma.

Lemon Loaf (Starbucks Style)

Bake in a loaf pan and double the glaze for a thicker drizzle.

Almond Lemon Cake

Replace half the vanilla with almond extract.

Coconut Lemon Cake

Add shredded coconut to the batter for extra tropical notes.

Tips for Success

Use Room-Temperature Ingredients

Cold butter or eggs can make the batter split or bake unevenly.

Don’t Skip the Lemon Zest

It’s the core of the cake’s flavor.

Buttermilk Makes It Moist

If you don’t have it, use milk with lemon juice — but, if possible, use real buttermilk.

Let It Cool Before Slicing

Warm lemon cake tends to crumble; cooling helps the texture set.

Store Properly

Keep at room temperature for 2 days or refrigerate up to 5 days.

How to Serve This Lemon Cake

You can serve it plain, with a glaze, with whipped cream, or with fresh berries.
 It pairs beautifully with:

• Hot tea
• Iced coffee
• Sparkling water with lemon
• A scoop of vanilla ice cream

It works for birthdays, brunch tables, weekend baking, or simple afternoon cravings.

Storage & Freezing

Store the cake covered at room temperature for 2 days, or refrigerate for up to 5 days. To freeze, wrap slices individually and freeze for up to 2 months.

Thaw at room temperature and refresh with an extra drizzle of glaze.

Why Is My Lemon Cake Dry?

Dryness usually comes from overbaking or using too much flour.
 Use proper measuring (spoon and level), check the cake earlier, and avoid overmixing the batter.

Can I Make the Cake Sweeter or More Tangy?

Yes! Add more lemon zest for stronger flavor or increase the sugar in the glaze for extra sweetness. You can also brush the warm cake with lemon syrup for added moisture.