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Judy John

Simple Lemon Cake Recipe

This simple lemon cake bakes soft, fluffy, and filled with bright citrus flavor. It makes an easy homemade dessert perfect for celebrations, gatherings, or family treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 3/4 cup milk
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon lemon zest
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Measuring Spoons
  • Cake Pan
  • Cooling Rack
  • Zester
  • Freezer
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and grease the cake pan lightly.
  2. Cream butter and sugar until fluffy and pale for soft cake texture.
  3. Add eggs one at a time, then mix in lemon juice and zest smoothly.
  4. Whisk flour, baking powder, and salt together in a separate bowl.
  5. Alternate adding dry ingredients and milk into the butter mixture gently.
  6. Pour batter evenly into the prepared pan and smooth the top carefully.
  7. Bake for 12 minutes until the cake springs back lightly when touched.
  8. Cool cake completely before glazing or slicing for cleaner texture.

Notes

For softer lemon cake, avoid overmixing the batter and remove cake promptly after baking. Bake slightly longer for firmer texture. Freeze unfrosted cake layers tightly wrapped for future celebrations later. Cool cake fully before glazing neatly. Add berries, coconut, or lemon glaze for flavor changes. Store cake covered for up to four days.