Simple Lemon Cake – A Couple Cooks

This simple lemon cake is bursting with brilliant citrus taste! A fast sheet cake with easy icing and no mixer required, it’s the right candy deal with for any event.

Easy Lemon Cake

The times are getting brighter and hotter, and it’s the time that Alex and I begin craving the flavors of sunshine. Right here’s a cake recipe I created to match that temper: this simple lemon cake! My experience as a recipe developer is in easy baking, like sheet truffles, simple muffins, and fast breads.

So this new lemon-infused recipe is quick and straightforward: a moist cake with a luscious tender crumb from buttermilk, drizzled with a zesty 2-ingredient lemon glaze! I gave away items from my recipe testing to family and friends, they usually all couldn’t cease exclaiming how tasty it was.

Bounce to the recipe—now.

Why to make this simple lemon cake

This lemon cake matches my vibe within the kitchen: uncomplicated baking. Layer truffles are beautiful, however usually I don’t really feel like pulling out the mixer or trying to ice a cake. So once I’m craving citrus, I make this lemon cake! Listed here are the explanations I prefer to make it:

  • It’s a sheet cake, made in a sq. baking dish. No must stack and layer!
  • There’s no mixer required. All you want are two bowls, a whisk and a spatula.
  • You don’t want to attend for butter to return to room temperature. This one makes use of melted butter so there’s no want to attend.
  • The two ingredient icing is made in 2 minutes. This simple lemon glaze comes collectively shortly and you’ll pour it proper over the cake.

In creating this recipe, I used to be impressed by easy snacking truffles like this meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Candy Eats. Should you’re on the lookout for a extra concerned layer cake, this one from knowledgeable baker Sally’s Baking Habit with cream cheese buttercream appears lovely.

Lemon Cake

The three key substances for this simple lemon cake

This lemon cake is a cousin to this glazed lemon bread recipe I created just lately. Whereas they’re not precisely the identical, they use among the similar taste secrets and techniques to attain the very best zingy and zesty lemon taste, together with a light-weight and fluffy texture. Listed here are the three key substances you’ll must have readily available:

  1. Buttermilk: Buttermilk is the important thing to baking fast breads, muffins and truffles with a young crumb. As I point out on this lemon bread recipe, I discovered the significance of buttermilk from skilled baker and writer Sarah Kieffer. After utilizing it in recipes, I’ve seen a giant distinction within the texture of our baked items! Don’t be tempted to make a substitution.
  2. Actual lemons: Lemon zest provides a zingy taste to the cake, and lemon juice is used within the icing. Utilizing lemon juice within the cake isn’t needed, since it might add a bitter taste.
  3. Lemon extract: The ultimate key to lemony baked items is utilizing lemon extract! Over years of testing, we’ve discovered a mixture of extract and actual lemon zest makes the very greatest lemon taste. It’s simple to seek out within the baking aisle at your grocery subsequent to the opposite extracts.

A couple of fast ideas for baking

Listed here are a 3 fast ideas for baking a lemon cake to know earlier than you roll up your sleeves and go to the recipe to get the baking! These notes present a little bit little bit of the “why” behind the directions:

  1. For the strongest citrus taste, rub the lemon zest into the sugar. Place the zest within the sugar and use your fingers to rub the zest into the sugar. This prompts the important oils within the zest, serving to it to style extra lemony.
  2. Use an aluminum baking pan for greatest outcomes. An aluminum pan bakes extra evenly than ceramic or glass, and it’s our go-to for truffles, cookies, bars, breads, and muffins. (See this text from The Kitchn.)
  3. Use parchment paper to simply take away the cake. Lower the paper so it’s the width of the loaf pan, then permit it to increase on both facet of the pan to make a “sling” for simply eradicating the cake. This helps it cool quicker, which is useful because the cake have to be cooled absolutely earlier than including the glaze.

Professional tip: We advocate a 9-inch aluminum sq. pan. You should use an 8-inch sq. pan as nicely to make thicker slices: merely enhance the bake time by 5 to 10 minutes (regulate primarily based in your oven and pan).

Lemon Cake recipe with lemon slices

Make forward and storage data

This lemon cake stays extremely moist throughout storage, and in reality it turns into even moister over time. Listed here are a couple of notes on making it forward and storing it:

  • Make forward: You may make lemon cake upfront and retailer refrigerated or at room temperature, coated in aluminum foil. Ice the cake proper earlier than serving.
  • Storage: The cake lasts at the least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or extra days wrapped in foil. For greatest outcomes, carry it to room temperature earlier than having fun with. You may also freeze un-iced bread for as much as 3 months. We propose slicing it into items and wrapping it in plastic wrap then a freezer-safe bag or container earlier than freezing.

Extra of our favourite lemony baked items

We completely love baking up lemony treats in spring and summer time! Listed here are a couple of extra baked lemon recipes to strive:


Traditional Lemon Bars

This simple lemon bars recipe (aka lemon squares) has all of Grandma’s secrets and techniques! A zingy custard tops a thick shortbread…


Glazed Lemon Bread

Take pleasure in citrus bliss with this fluffy lemon bread recipe! Its gentle texture, vibrant lemon taste, and zingy glaze make…


Lemon Blueberry Muffins

These lemon blueberry muffins have simply the correct candy and citrusy kick! Drizzle with a lemon glaze they usually’re irresistible.…


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This simple lemon cake is bursting with brilliant citrus taste! A fast sheet cake with easy icing and no mixer required, it’s the right candy deal with for any event.

For the lemon cake

  • 1 ½ cups (210 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons lemon zest (2 medium lemons)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • ½ tablespoon lemon extract
  • 1 cup buttermilk

For the icing

  • 1 cup powdered sugar
  • 2 tablespoons contemporary squeezed lemon juice

  1. Warmth the oven to 350°F. Butter a 9 x 9-inch baking dish. Line the pan with a bit of parchment paper, reduce in order that it extends on two sides to simply take away it from the pan.
  2. In a small bowl, whisk collectively the flour, baking powder, baking soda, and kosher salt.
  3. Place the lemon zest in a big bowl with the sugar. Use your fingers to rub the zest into the sugar till it’s aromatic (this prompts the flavour of the zest).
  4. Whisk within the melted butter till clean. Whisk within the eggs separately, then the vanilla extract and lemon extract. Swap to a spatula. Add the dry substances and buttermilk and gently stir till clean. Unfold the batter evenly into the ready pan.
  5. Bake 30 to 35 minutes or till prime is gentle golden brown and toothpick inserted in heart comes out clear. Cool 20 minutes.
  6. In the meantime, combine collectively the powdered sugar with the lemon juice, including barely extra if essential to get to a thick however pourable consistency. Pour the glaze over the cake and clean with a spatula. Lower into items inside the first jiffy, earlier than the glaze dries. If desired, prime with extra lemon zest or lemon slices.  Retailer in a sealed container at room temperature for as much as 3 days or refrigerated for 1 week (carry to room temperature earlier than serving).

  • Class: Dessert
  • Methodology: Baked
  • Delicacies: Dessert
  • Weight loss plan: Vegetarian

Key phrases: Lemon cake, simple lemon cake

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