Lemon Cake Recipe from Scratch!
Lemon Cake Recipe! Easy Lemon Bundt Cake Recipe from Scratch! This is one of my favorite cake recipes for Spring and Summer!
If you are looking for a Lemon Cake Recipe from Scratch, this is the perfect Lemon Bundt Cake for Spring and Summer!
Plus, here are even more Amazing Lemon Recipes!
Lemon Recipes are my absolute favorite desserts and treats to bake! I love anything lemon, it’s so light and refreshing!
This Lemon Cake is perfect for Easter, Mother’s Day, or any event for Spring and Summer!
How do you make a moist lemon cake from scratch?
I think the easiest way to make a moist lemon cake is by adding the lemon glaze while the cake is still warm. This helps to keep the cake moist even after the cake cools. Because this lemon cake has a cream cheese frosting, you will want to keep the cake in the fridge in an air tight container so the cake doesn’t dry out.
How to Make a Lemon Cake from Scratch
First, gather all of your ingredients and measure them out. You will want the butter, eggs, and sour cream at room temperature for the best results
Combine your butter and sugar in a large bowl with a stand or hand mixer. You will want to mix this for about 3 minutes so that the ingredients really come together. Don’t skip this step. You will be glad you take the extra time.
Add your eggs one at a time and mix between adding each. Alternate adding flour and sour cream while mixing your cake batter.
Flour your Bundt Cake Pan or use butter and flour so that the cake does not stick. Pour your batter into the prepared pan and bake at 325 degrees for 35-30 minutes.
If you don’t have a Bundt Cake Pan, here are several at Amazon! I love this Bundt Cake Pan, or This Mini Bundt Cake Pan – so cute!
I used a Silicone Bundt Cake Pan to make my Lemon Cake, but I didn’t see one the side like I used on Amazon. I got mine for our wedding and I think it is from Pampered Chef!
While you cake is in the oven prepare your lemon glaze (optional)
Allow the cake to cool in the pan for 10 minutes before flipping over onto a cooling rack. Brush on the lemon glaze while the cake is still warm or skip this step and wait for the cake to cool.
Once the cake is cool either sprinkle the cake with powdered sugar for an easy garnish or add the Cream Cheese Lemon Frosting.
Lemon Cake Recipe
Here’s what you need
INGREDIENTS:
1/2 cup butter, 1 stick (room temperature)
1 cup white sugar
3 eggs (room temperature)
2 Tablespoons lemon zest (about 2 small lemons)
1 Tablespoons lemon juice
2 1/2 teaspoons vanilla
1/2 cup sour cream (remove from the fridge about 15 minutes before using)
1 1/2 cups unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Lemon zest to garnish
DIRECTIONS:
Preheat oven to 350 degrees.
Using a hand mixer or a stand mixer with a paddle attachment, mix the butter and sugar in a large bowl until well combined (about 3 minutes).
Slowly add the eggs one at a time and beat well after adding each (you may have to scrape down the sides of the bowl between each)
Mix in lemon zest, lemon juice, and vanilla.
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate adding flour and sour cream to your batter while mixing slowly.
Pour into a bunt cake pan that has been coated with flour.
Decrease oven to 325 degrees and bake for 35-40 minutes or until a knife is inserted into the cake and it comes out clean.
Allow cake to cool in the pan for 10 minute before flipping over onto a cooling rack to cool completely
While the cake is cooling, prepare the glaze and spoon over the cake while it’s still warm (keep the cake on the cooling rack and place over a baking sheet to help catch the glaze)
Lemon Glaze Recipe
Ingredients:
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
Directions:
Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.
Cream Cheese Lemon Frosting
Ingredients:
4 oz. of cream cheese, softened
1/4 cup of lemon juice
2 cups of powder sugar
Directions:
Mix all ingredients well until combined
Lemon Cake Recipe
Lemon Cake Recipe from Scratch! An Easy Lemon Cake with Cream Cheese Lemon Frosting and Lemon Glaze!
Ingredients
- INGREDIENTS:
- 1/2 cup butter, 1 stick (room temperature)
- 1 cup white sugar
- 3 eggs (room temperature)
- 2 Tablespoons lemon zest (about 2 small lemons)
- 1 Tablespoons lemon juice
- 2 1/2 teaspoons vanilla
- 1/2 cup sour cream (remove from the fridge about 15 minutes before using)
- 1 1/2 cups unbleached flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Lemon zest to garnish
- Lemon Glaze Recipe
- 1 1/2 cup powdered sugar
- 3 tablespoon lemon juice, at room temperature
- 1. Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.
- Cream Cheese Lemon Frosting
- 4 oz. of cream cheese, softened
- 1/4 cup of lemon juice
- 2 cups of powder sugar
Instructions
- Preheat oven to 350 degrees.
- Using a hand mixer or a stand mixer with a paddle attachment, mix the butter and sugar in a large bowl until well combined (about 3 minutes).
- Slowly add the eggs one at a time and beat well after adding each (you may have to scrape down the sides of the bowl between each)
- Mix in lemon zest, lemon juice, and vanilla.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. - Alternate adding flour and sour cream to your batter while mixing slowly.
- Pour into a bunt cake pan that has been coated with flour.
- Decrease oven to 325 degrees and bake for 35-40 minutes or until a knife is inserted into the cake and it comes out clean.
- Allow cake to cool in the pan for 10 minute before flipping over onto a cooling rack to cool completely.
- While the cake is cooling, prepare the glaze and spoon over the cake while it’s still warm (keep the cake on the cooling rack and place over a baking sheet to help catch the glaze)
Lemon Glaze Directions
Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.
Cream Cheese Lemon Frosting Directions
Mix all ingredients well until combined
What flavors go with lemon cake?
I think the best flavors to go with lemon are blueberries and raspberries. You could make a Lemon Blueberry Cake or a Lemon Raspberry Cake. Both of these sound SO GOOD! If you want to add fruit to this cake recipe, just add 1/4 cup of frozen or fresh fruit to the batter before you put it in the cake pan.
Should lemon cake be refrigerated?
Unfrosted lemon cakes do not need to be refrigerated. Lemon cake only needs to be refrigerated when it has a cream cheese frosting. You could always leave out the cream cheese frosting if you don’t want to keep it in the fridge. Or add the cream cheese frosting right before you are ready to serve on the side.
If you want to leave a cake out and not refrigerate it, just sprinkle the cake with powder sugar instead of frosting it.
All of this talk about lemon cake makes me want to go bake another one! Like I said before, Lemon Recipes are my FAVORITE!!
I hope you find this Lemon Cake Recipe as fresh and refreshing as I do!
Also, don’t forget to try these Amazing Lemon Bars! They are the PERFECT Lemon Dessert Recipe!
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