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Best Lemon Cake Ever

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A bright, tangy, and moist lemon cake that balances sweet and tart flavors perfectly. Easy to make with simple ingredients and ideal for any occasion.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • Zest of 3 large lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the glaze: 1 cup (120 g) powdered sugar mixed with 2-3 tablespoons fresh lemon juice
  • Optional: 1 tablespoon poppy seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray, then lightly flour it to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar until fluffy and pale, about 3 to 5 minutes using an electric mixer on medium speed.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl.
  5. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed just until incorporated. Avoid overmixing.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the lemon glaze by whisking powdered sugar with fresh lemon juice until smooth and pourable.
  11. Drizzle the glaze evenly over the cooled cake and let it set for 20-30 minutes before slicing and serving.

Notes

Use room temperature ingredients for best results. Fresh lemon zest is key for bright flavor. Avoid overmixing the batter to keep the cake tender. Check oven temperature and tent with foil if browning too fast. Let cake cool fully before glazing to prevent glaze from running off. If batter is too thick, add a tablespoon of milk to loosen.

Nutrition

Keywords: lemon cake, moist lemon cake, easy lemon cake, homemade lemon cake, lemon glaze, lemon dessert

Find it online: https://cooltastes.com/best-lemon-cake-ever-recipe-easy-homemade-moist-lemon-cake-tutorial/