Serves: 10–12 slices
Prep Time: 20 minutes
Bake Time: 40–50 minutes
Cooling Time: 1 hour
Total Time: Around 2 hours
🌟 Introduction: Why Lemon Zest Cake?
There’s something about the flavor of lemon that’s universally uplifting. It’s bright, fresh, and cuts through richness with elegance. A well-made lemon cake is simple yet indulgent, vibrant but not overpowering, and it brings a certain sunshine to the table. Whether you’re making it for a spring brunch, a casual dessert, or a birthday cake that’s not too sweet, a Lemon Zest Cake hits the mark every single time.
The recipe below uses freshly grated lemon zest and juice to pack a citrus punch, while a buttery batter ensures a moist, tender crumb. The final result is a light, airy cake that feels indulgent without being too heavy, with just the right balance of sweet and tart.
🧾 Ingredients
For the Cake:
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2½ cups (300g) all-purpose flour
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2½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (226g) unsalted butter, room temperature
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1½ cups (300g) granulated sugar
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4 large eggs, room temperature
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1 tbsp freshly grated lemon zest (from 2 large lemons)
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⅓ cup freshly squeezed lemon juice
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1 tsp vanilla extract
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¾ cup (180ml) whole milk (or buttermilk for tang)
Optional Lemon Glaze:
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1 cup powdered sugar
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2–3 tbsp lemon juice
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½ tsp lemon zest for garnish
🍰 Instructions
🔹 Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf pan, or line it with parchment paper. You can also use a bundt pan for a more dramatic presentation, just ensure it’s well greased.
🔹 Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this aside — you’ll be adding it gradually to your wet mixture later.
🔹 Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar together using a stand mixer or hand mixer on medium speed. Creaming should take about 3–5 minutes. The mixture should be pale, fluffy, and smooth. This step is crucial, as it adds air to the batter and gives the cake its light texture.
🔹 Step 4: Add Eggs One at a Time
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
🔹 Step 5: Flavor Boost — Lemon and Vanilla
Mix in the lemon zest, lemon juice, and vanilla extract. At this point, your batter will smell incredibly fresh and citrusy!
🔹 Step 6: Combine Wet and Dry
Alternate adding the flour mixture and milk to the batter in three batches. Start and end with flour. This helps prevent overmixing and keeps the batter stable. Mix just until combined — overmixing can make the cake tough.
🔹 Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 40 to 50 minutes, depending on your pan. A loaf pan may take longer; a bundt pan may bake more evenly. Check for doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
🔹 Step 8: Cool Completely
Let the cake cool in the pan for about 10–15 minutes before transferring it to a wire rack. Let it cool completely before glazing or serving. This waiting time allows the crumb to set properly and avoids a soggy bottom.
🔹 Step 9: Glaze (Optional but Amazing)
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Pour it slowly over the top of the cooled cake, allowing it to drip naturally down the sides. Garnish with extra lemon zest for a burst of color and flavor.
🍽️ Serving Suggestions
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Serve slices with a dollop of whipped cream or Greek yogurt.
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Pair it with fresh berries like raspberries, strawberries, or blueberries.
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It makes a lovely tea-time treat with Earl Grey or green tea.
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Warm slightly and top with vanilla ice cream for an indulgent dessert.
📝 Tips for Success
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Use room temperature ingredients: Eggs, butter, and milk at room temp will incorporate better and help the cake rise evenly.
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Fresh lemon juice only! Bottled lemon juice lacks the brightness and complexity of fresh lemons.
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Zest first, juice second: It’s much easier to zest whole lemons than juiced ones.
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Don’t skip the salt: Even in sweet recipes, a little salt enhances flavor.
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To make it extra moist: Swap ¼ cup of the butter for sour cream or yogurt.
🔄 Variations
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Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter.
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Gluten-Free Version: Use a 1:1 gluten-free baking flour blend.
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Layer Cake: Double the recipe, bake in two 9-inch round pans, and sandwich with lemon curd or cream cheese frosting.
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Coconut-Lemon Cake: Add ½ cup shredded coconut and use coconut milk instead of regular milk.
❄️ Storage & Freezing
Room Temp: Store tightly wrapped for up to 3 days.
Fridge: Stays fresh for up to 5 days in an airtight container.
Freezer: Wrap in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge and glaze after thawing.
❤️ Why You’ll Love This Cake
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It’s simple and reliable — beginner-friendly!
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Balanced flavor — not too tart, not too sweet
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Perfectly moist with a light crumb
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Versatile enough to dress up or down
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Keeps well and tastes even better the next day
✨ Final Thoughts
Lemon Zest Cake is one of those timeless classics that feels fresh and modern with just a few tweaks. It’s elegant enough for special occasions but simple enough for everyday baking. If you’re looking for something that pleases citrus lovers and sweet-toothed friends alike, this is your go-to recipe.
So grab your lemons, preheat the oven, and let the zesty magic begin!
