This lemon cake is a burst of sunshine in every bite, combining zesty citrus with a tender, moist crumb. The bright lemon flavor is perfectly balanced by a subtle sweetness, making it an irresistible treat for any occasion. With just 45 minutes of prep and 30 minutes of baking, you’ll have a dessert that’s as effortless as it is delightful.
The golden crust gives way to a soft, fluffy interior, while the tangy glaze adds a glossy finish that’s both beautiful and delicious. Perfect for sharing, this cake is a crowd-pleaser that’s sure to brighten your day.
Each slice offers a harmonious blend of textures, from the light, airy cake to the smooth, velvety glaze. The vibrant lemon aroma fills your kitchen, creating an inviting atmosphere that’s hard to resist. Packed with 530 calories per serving, it’s a satisfying indulgence that doesn’t skimp on flavor.
Whether you’re hosting a gathering or treating yourself, this cake is a celebration of simplicity and joy. In just over an hour, you can create a dessert that’s as refreshing as it is comforting, leaving everyone reaching for seconds.
Ingredients for a Zesty Lemon Cake
- Lemon Essentials:
- 3 Tablespoons fresh lemon zest
- ⅓ cup (80 ml) fresh lemon juice (about 3-4 lemons, zest before juicing)
- Dairy and Oil:
- ⅔ cup (160 ml) whole milk
- ½ cup (118 ml) vegetable or canola oil
- 4 Tablespoons (57 g) unsalted butter, softened
- Sweeteners:
- 1 ¾ cup (350 g) granulated sugar
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 3 cups (330 g) cake flour (substitute all-purpose flour if needed)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- Egg Whites:
- 6 large egg whites (room temperature preferred)
- Lemon Curd:
- ¾ cup (175 ml) lemon curd
- Icing Ingredients:
- 4 oz (113 g) cream cheese, softened (use full-fat, brick-style)
- 1 cup (125 g) powdered sugar, divided
- ¾ teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cups (175 ml) heavy cream, cold
Step-by-Step Instructions for Lemon Cake Perfection
- Preheat oven to 350F (175C). Prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
- Zest lemons and set aside. Juice lemons to get ⅓ cup of juice. Whisk lemon juice with milk and set aside.
- In a large bowl, beat together oil, butter, sugar, lemon zest, and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture and lemon/milk mixture to the butter mixture, alternating between the two and stirring until just combined.
- In a clean, dry bowl, beat egg whites on high until stiff peaks form. Gently fold into the cake batter.
- Divide batter evenly into the prepared pans. Bake for 28-31 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.
- For the icing, beat cream cheese, ½ cup powdered sugar, vanilla, and salt until creamy. In another bowl, beat remaining powdered sugar with heavy cream until stiff peaks form. Gradually combine the two mixtures.
- Pipe a dam of icing on one cake layer, fill with lemon curd, and spread evenly. Top with the second layer and frost the entire cake with remaining icing.
- Keep refrigerated in an airtight container. Enjoy your delicious Lemon Cake!
Perfect Pairings: Sauce and Topping Ideas
While this lemon cake is delicious on its own, you can elevate it with a drizzle of raspberry coulis or a dollop of whipped mascarpone. For a tangy twist, try adding a layer of blueberry compote between the cake layers. Fresh berries like raspberries or blackberries also make a vibrant and refreshing garnish.
Storage and Reheating Tips
Store your lemon cake in an airtight container in the refrigerator for up to 3 days. If you’d like to enjoy it at room temperature, let it sit out for 15-20 minutes before serving. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months—thaw in the fridge overnight before enjoying.
Recipe Variations to Try
For a gluten-free version, swap the cake flour with a 1:1 gluten-free flour blend. If you prefer a richer flavor, replace the vegetable oil with melted coconut oil. You can also add a teaspoon of poppy seeds to the batter for a delightful crunch and visual appeal.
Time-Saving Tips for Busy Bakers
To save time, zest and juice your lemons in advance and store them in the fridge. Use a pre-made lemon curd instead of making it from scratch. If you’re short on time, skip the frosting and simply dust the cake with powdered sugar for a quick yet elegant finish.
Equipment Guidance for Best Results
For even baking, use light-colored metal cake pans and ensure they’re properly greased and lined. A stand mixer or hand mixer will make beating the egg whites and frosting much easier. Don’t forget a cooling rack to prevent the cake from becoming soggy as it cools.
Lemon Cake
Ingredients
Cake Ingredients
- 3 Tablespoons fresh lemon zest
- ⅓ cup fresh lemon juice I usually need 3-4 lemons, zest your lemons before juicing
- ⅔ cup whole milk
- ½ cup vegetable or canola oil
- 4 Tablespoons unsalted butter softened
- 1 ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups cake flour see note to substitute all-purpose/plain flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 large egg whites room temperature preferred
- ¾ cup lemon curd
Icing Ingredients
- 4 oz cream cheese softened, but still slightly cool (use the brick-style, full-fat cream cheese, do not use the spreadable kind sold in tubs)
- 1 cups powdered sugar divided (often called “icing sugar” outside the US)
- ¾ teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cups heavy cream cold
Instructions
- Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
- Zest your lemons and set zest aside. Juice lemons until you have ⅓ cup of juice, whisk this with your milk and set aside.
- In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, reserved lemon zest, and vanilla extract until completely combined.
- In a medium-sized bowl, combine flour, baking powder, and salt and whisk well.
- Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts).
- Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form (see video or photo in post for a visual if needed).
- Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28-31 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and carefully invert onto cooling rack to cool completely.
- Once cakes have cooled completely, prepare frosting.
- Combine cream cheese, ½ cup (62g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
- In a separate bowl, combine remaining ½ cup (62g) powdered sugar, and heavy cream. Beat with an electric mixer until stiff peaks form (mixture should be thick, billowy, and the same consistency as Cool Whip).
- With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
- Pipe a dam/border along the inside rim of one cooled layer of cake (see photo in post). Fill with lemon curd and spread evenly inside the dam.
- Top with second layer of cake. Frost the entire cake with remaining frosting.
- Keep cake refrigerated in an airtight container when not eating. Enjoy!