My easy lemon cake recipe makes bright citrus flavor in a simple sheet cake that requires no mixer and bakes in just 30 minutes. Perfect moist texture with a 2-ingredient lemon glaze!
There’s something magical about a good lemon cake (even for a chocolate lover like me). But I usually don’t want to whip up an entire three-tiered layer cake. So with my expertise in simple baking, I decided to create a simple lemon sheet cake instead.
This recipe quickly went on to become my family’s favorite easy dessert! It’s so quick to whip up, and makes a moist cake with a luscious, tender crumb, drizzled with a zingy 2-ingredient lemon glaze.
Why you’ll love this lemon cake
As someone who’s spent years developing foolproof recipes, I’ve learned that the best desserts don’t always require complicated techniques. This simple lemon cake embodies my philosophy of simple baking that delivers maximum flavor.
Layer cakes are great for special occasions, but I often don’t feel like pulling out the mixer or all the equipment for icing a cake. So when I’m craving citrus, I make this lemon cake! Here are the reasons I love it (and I think you will, too):
- No mixer required: All you need is a whisk and spatula, making cleanup a breeze with no need to drag out fancy equipment.
- Sheet cake simplicity: It’s baked in a single 9-inch square pan, and there’s no layering, filling, or assembly required.
- Quick prep time: Using melted butter means no waiting for ingredients to come to room temperature.
- 2-ingredient, 2-minute glaze: The lemon glaze comes together in minutes and creates a beautiful finish every time.
In creating this recipe, I was inspired by simple snacking cakes like this Meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Sweet Eats. If you’re looking for a more involved layer cake, this one from expert baker Sally’s Baking Addiction with cream cheese buttercream looks beautiful.
The secrets to perfect lemon flavor
This lemon cake is similar to my glazed lemon bread recipe. Both recipes use some of the same flavor secrets to achieve maximum zingy lemon flavor and a light and fluffy texture:
- Buttermilk for tenderness: Real buttermilk is the key to quick breads, muffins, and cakes with a tender crumb. After using it in recipes, I’ve seen a big difference in the texture of my baked goods! Don’t be tempted to make a substitution.
- Real lemons (zest and juice): Lemon zest adds a zingy flavor to the cake, and lemon juice is used in the icing. Never substitute bottled juice!
- Lemon extract for a flavor boost: The final key to lemony baked goods is using lemon extract. Over the years of testing lemon recipes, I’ve found that a combination of extract and real lemon zest makes the very best lemon flavor. It’s easy to find in the baking aisle at your grocery store next to the other extracts.
5 star reader review
“It is AMAZINGLY Delicious!! I couldn’t wait for it to cool all the way to have a bite! The buttermilk makes it taste homemade with love.” -Diane
Pro tips for lemon cake success
Here are three quick tips for baking a lemon cake before you roll up your sleeves and get baking! These notes provide a little bit of the “why” behind the instructions:
- Rub the lemon zest into the sugar. Place the zest in the sugar and use your fingers to rub the zest into the sugar. This activates the essential oils in the zest, helping it to taste more lemony.
- Use an aluminum baking pan for best results. An aluminum pan bakes more evenly than ceramic or glass, and it’s my go-to for cakes, cookies, bars, breads, and muffins.
- Use parchment paper to easily remove the cake. Cut the paper so it is the width of the loaf pan, then allow it to extend on either side of the pan to make a “sling” for easily removing the cake. This helps it cool faster, which is helpful since the cake must be cooled fully before adding the glaze.
Pro tip: I recommend a 9-inch aluminum square pan. You can use an 8-inch square pan as well to make thicker slices. Simply increase the bake time by 5 to 10 minutes. (Adjust based on your oven and pan.)
Make ahead and storage info
This lemon cake stays incredibly moist during storage, and becomes even moister over time. Here are a few notes on making it ahead and storing it:
- Make ahead: You can make lemon cake in advance and store refrigerated or at room temperature, covered in aluminum foil. Ice the cake right before serving.
- Storage: The cake lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 1 week wrapped in foil. Bring it to room temperature before enjoying. You can also freeze un-iced cake for up to 3 months. (Slice it into pieces and wrap in plastic wrap then a freezer-safe bag or container before freezing.)
Frequently asked questions
I haven’t tested this specific recipe with gluten-free flour, but you could try substituting a 1:1 gluten-free baking blend. However, it often results in a drier cake. Check out my gluten-free desserts collection for more tried-and-true options.
Real buttermilk truly makes a difference in the final texture and flavor. In a pinch, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
I would recommend using two 9 x 9 square pans for doubling this recipe.
This recipe is easily adaptable! Try adding 1 cup fresh blueberries (tossed with 1 tablespoon all-purpose flour, so they don’t sink) for a lemon blueberry variation,.
You could also fold in 1 ½ tablespoons poppy seeds for a classic combination.
Easy Lemon Cake
This easy lemon cake recipe has bright citrus flavor in a simple sheet cake that requires no mixer and takes just 30 minutes to bake!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 1x
- Category: Dessert
- Method: Baked
- Cuisine: Dessert
- Diet: Vegetarian
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
- 2 teaspoons lemon extract
- 1 cup buttermilk
For the icing
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed lemon juice
- Heat the oven to 350°F. Butter a 9 x 9-inch baking dish.
- Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
- In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
- Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
- Whisk in the melted butter until smooth. Whisk in the eggs one at a time, then the lemon extract. Switch to a spatula.
- Add the dry ingredients and buttermilk and gently stir until smooth. Spread the batter evenly into the prepared pan.
- Bake 30 to 35 minutes or until top is light golden brown and a toothpick inserted in center comes out clean.
- Cool 20 minutes in the pan. Use the parchment paper to remove the cake from the pan and allow to cool to room temperature.
- Meanwhile, mix together the powdered sugar with the lemon juice, adding slightly more if necessary to get to a thick but pourable consistency. Pour the glaze over the cake and smooth with a spatula.
- Cut into pieces with a serrated knife within the first few minutes, before the glaze dries. If desired, top with more lemon zest or lemon slices. Store in a sealed container at room temperature for up to 3 days or refrigerated for 1 week. (Bring to room temperature before serving.)
Notes
Storage notes: You can also freeze un-iced cake for up to 3 months. Slice it into pieces and wrap in plastic wrap then a freezer-safe bag or container before freezing.
Other lemony baked goods to try
I absolutely love baking up lemony treats in spring and summer! Here are a few more baked lemon recipes to try:
