Lemon Cake (The Best Easy Recipe)

Looking for a sweet treat with a burst of lemony goodness? If you’re hungry, our “Lemon Cake (The Best Easy Recipe)” is just what you need.

This delicious treat combines the sour freshness of lemons with the warm sweetness of cake to make a dessert that is both light and rich. Our recipe is so simple to follow that even people who have never baked before can make a delicious lemon cake in no time.

With just a few simple items and easy-to-follow steps, you can have a fresh slice of happiness in no time. If you’re having a brunch, enjoying a special event, or just wanting a tasty dessert for yourself, our lemon cake is sure to please. Prepare your apron and begin baking the best lemon cake you’ve ever had!


  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice

For the Glaze:

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


Warm the oven up to 175°F (350°F). A 9×5-inch loaf pan should be greased and floured.

Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away.

Melt the butter and mix it with the sugar in a big bowl. Beat them together for about two to three minutes, until the mixture is light and fluffy.

One at a time, add the eggs and beat well after each one. Add the lemon zest and mix it in.

Start by adding the flour mixture all at once, then add the milk and lemon juice one at a time, starting with the flour mixture and ending with it. Mix until everything is just mixed. Be careful not to mix too much.

When the cake pan is ready, pour the batter into it and spread it out evenly.

After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean.

The cake should cool in the pan for about 10 minutes. After that, take it out and put it on a wire rack to cool fully.

Mix the powdered sugar and lemon juice with a whisk until the glaze is smooth after the cake has cooled. Spread the sauce over the cake that has been cooled.

Cut it up and serve! Have fun with your tasty lemon cake.

No matter the event, this lemon cake is great, from a simple family get-together to a big party. It’s soft, fluffy, and full of lemon taste. Have fun!


Q: Can I use bottled lemon juice instead of fresh lemon juice? A: While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute if you don’t have fresh lemons on hand. Just make sure it’s 100% lemon juice without any added sweeteners or preservatives.

Q: Can I store the lemon cake overnight before serving? A: Yes, you can store the lemon cake in an airtight container at room temperature for up to two days. If you prefer to keep it longer, you can refrigerate it for up to five days. Just be sure to bring it to room temperature before serving for the best taste and texture.

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