Lemon Cake Recipe
Make Lemon Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
For the Icing
Method
Preparing the Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, cream the softened butter with the granulated sugar until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Wet Ingredients
Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the lemon juice, lemon zest, and vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Making the Icing
- 8
Prepare the Icing
In a mixing bowl, combine the powdered sugar, lemon juice, and lemon zest. Stir until smooth and well combined.
- 9
Ice the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a portion of the icing on top, then place the second layer on top and ice the top and sides of the cake.