Introduction

This lemon cake is bright, tender, and bursting with fresh citrus flavor. Moist and lightly sweetened with a tangy lemon syrup and glaze, it’s the perfect treat for any occasion. Whether for afternoon tea or a special dessert, this cake will quickly become a favorite.

A round bundt cake with one large slice removed sits on a white cake stand, showing the inside texture of the cake, which is soft and light yellow in color. The outside is golden brown on the bottom half, while the top is covered in smooth, glossy cream-colored glaze that drips down the sides in thick layers. In the blurry background, bright yellow lemons and green leaves add a fresh touch. The scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 tbsp lemon zest (about 2 lemons)
2 tbsp fresh lemon juice
½ cup (120ml) buttermilk
¼ cup fresh lemon juice (for syrup)
3 tbsp powdered sugar (for syrup)
1 cup powdered sugar, sifted (for glaze)
1 ½ tbsp fresh lemon juice (for glaze)
1 tbsp milk (any kind, for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes.
Step 4: Beat in the eggs one at a time. Then add the vanilla extract, lemon zest, and fresh lemon juice. Mix well to combine.
Step 5: Add the dry flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined, being careful not to overmix.
Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through baking.
Step 7: While the cake is baking, whisk together lemon juice and powdered sugar for the syrup in a small bowl.
Step 8: After baking, let the cake sit in the pan for 10 minutes. Use a skewer to poke holes all over the cake, then brush the warm lemon syrup evenly over the top. Allow the cake to cool completely in the pan.
Step 9: To make the glaze, mix the sifted powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled cake and let it set before serving.

Tips & Variations

Use room temperature ingredients to help the batter come together smoothly and rise well.
For a more intense lemon flavor, add an extra teaspoon of lemon zest to the batter.
Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar if you don’t have buttermilk on hand.
Try adding a handful of poppy seeds to the batter for a classic lemon-poppy seed variation.

Storage

Store the lemon cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days; bring it to room temperature before serving. If glazed, the cake may become slightly sticky in the fridge. To reheat, warm slices gently in the microwave for 10-15 seconds.

How to Serve

The image shows a single-layer bundt cake with a golden brown crust and a soft yellow inside, sitting on a white cake stand with a slice removed. The smooth, light yellow glaze drips gently down the cake’s ridges, adding a shiny texture to the surface. The cake is moist with a slightly crumbly edge at the slice, and a small piece rests on a white plate in the foreground. The background features soft focus yellow lemons and dark green leaves, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice is preferred as it offers the brightest and most authentic lemon flavor in both the cake and the syrup.

What if I don’t have buttermilk?

You can substitute buttermilk with plain yogurt or milk combined with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and texture.