Lemon Cake Recipe

This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.

Lemon Cake

Bursting with lemon flavors, this Lemon Cake recipe will brighten your day. Sweet, tart, and tangy, this cake is made from scratch with real lemons!

Prep: 30min

Total: 65min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 1005 kcal, Carbohydrate 141 g, Protein 8 g, Fat 47 g, Saturated Fat 29 g, Trans Fat 1 g, Cholesterol 179 mg, Sodium 418 mg, Fiber 1 g, Sugar 115 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 2½ cups all-purpose flour ((300g))
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup unsalted butter (softened (227g))
• 1½ cups granulated sugar ((300g))
• 2 tablespoons lemon zest ((about 2 lemons))
• 3 large eggs
• 1 cup buttermilk ((240ml))
• ¼ cup lemon juice ((about 2 lemons) (60ml))
• 1 tablespoon vanilla extract
• 1 cup unsalted butter (room temperature (227g))
• 8 ounces cream cheese (room temperature (226g))
• 1 tablespoon lemon zest ((about 1 lemon))
• 7 cups powdered sugar ((840g))
• 2 tablespoons lemon juice ((about 1 lemon))
• ½ teaspoon vanilla extract

Instruction:

1. Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.
2. With the mixer on low speed, gradually add the confectioners’ sugar alternating with a little bit of the lemon juice. Stop occasionally and scrape down the bowl. Beat in the vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
3. Remove the parchment paper from the cake layers. Place one layer on a cake stand or serving plate. Top with 1 cup of frosting, spreading smoothly out to the edges. Top with the second cake layer and spread the remaining frosting all over the outside of the cake. Decorate with thin lemon slices or edible flowers, if desired.

Moist Lemon Cake Recipe

This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you’ll love this homemade lemon pound cake!

Prep: 15min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 306 kcal, Carbohydrate 49 g, Protein 3 g, Fat 10 g, Saturated Fat 6 g, Cholesterol 58 mg, Sodium 144 mg, Sugar 34 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 Tbsp lemon zest
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temperature )
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 2 Tbsp lemon juice (about 1/2 lemon)
• 1/2 cup buttermilk (see below for substitution)
• 1/4 cup lemon juice (about 1 lemon)
• 3 Tbsp powdered sugar
• 1 cup powdered sugar (sifted )
• 1.5 Tbsp lemon juice
• 1 Tbsp milk

Instruction:

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan.
2. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
4. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
5. With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
6. Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
7. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
8. When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.

Lemon Cake

Frosted in a zingy lemon buttercream, this moist lemon layer cake recipe is packed with fresh citrus flavor. It’s a perfect dessert for Easter or Mother’s Day.

Prep: 30min

Total: 2h45min

Yield: 10 – 12 serving(s)

Ingredients:

• 2 1/2 c. all-purpose flour
• 1 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 stick salted butter (1/2 cup), melted and cooled to room temperature
• 1/2 c. olive oil
• 1 3/4 c. granulated sugar
• 3 large eggs, room temperature
• 2 tsp. vanilla extract
• 1 c. buttermilk, room temperature
• 2 tbsp. lemon zest (from 2 lemons)
• 1/3 c. fresh lemon juice (from 2 to 3 lemons)
• Nonstick baking spray with flour
• 1 c. salted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1 tbsp. lemon zest (from 1 lemon)
• 5 1/2 c. confectioner’s sugar
• 3 tbsp. fresh lemon juice (from 1 lemon)
• 3 to 4 drops yellow food coloring, optional
• White chocolate curls, and/or edible flowers

Instruction:

1. For the cake: Preheat the oven to 350º.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Whisk together the butter, olive oil, and sugar in a large bowl until combined. Add the eggs and whisk for 1 to 2 minutes, until lightened in color. Add the vanilla, buttermilk, lemon zest and juice, and whisk to combine. Add the flour mixture and whisk to combine.
4. Spray 2 8-inch round cake pans with baking spray with flour. (Alternatively: butter and flour the pans). Divide the batter evenly between the prepared pans. Tap the pans a few times each on a kitchen towel on your counter-top to level the surface and remove air bubbles from within the batter.
5. Bake for 28 to 32 minutes or until toothpick inserted into the center comes out with only a few crumbs. Transfer to a cooling rack. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 1/2 hours.
6. For the frosting: Add the butter, cream cheese, and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed until creamy, about 2 minutes. Add the powdered sugar. Beat on low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl. Add the lemon juice and yellow food coloring, if using. Beat until light and smooth, about 2 more minutes.
7. To assemble: Trim the cake layers to make the tops flat and even, as needed. Place 1 cake layer on a cake plate. Spread 1 cup of buttercream over top. Top with the second cake layer and spread buttercream all over the top and sides of the cake.
8. Garnish with white chocolate curls, lemon slices, and/or edible flowers, if you like.

Super Moist And Velvety Lemon Loaf Cake

FAQ

How do you increase the flavor of lemon in a cake?

Can I add lemon juice to store bought cake mix?

What is Kris Jenner’s lemon cake recipe?

1. 1 package of Duncan Hines Lemon Supreme Deliciously Moist Cake Mix.
2. 1 package of Jell-O Lemon Instant Pudding & Pie Filling.
3. 1/2 Cup of vegetable oil.
4. 4 eggs.
5. 1 Cup of water.
6. Fresh lemon juice.
7. Powdered Sugar.

Can I substitute lemon juice for water in box cake mix?