Lemon Cake Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, or alternatively prepare two 8-inch round cake pans.

Dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt until evenly combined. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add eggs and flavor

Reduce speed to medium. Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Add 1 tsp vanilla extract, 2 tbsp lemon zest, and 1 tbsp fresh lemon juice; mix until combined.

Combine wet and dry

With the mixer on low, add about one-third of the dry ingredients, then add 1–2 tbsp milk, then another third of the dry, then remaining milk (if necessary), finishing with the last third of the dry ingredients. Mix just until combined and no streaks of flour remain—do not overmix.

Transfer to pan and bake

Scrape the batter into the prepared pan(s), smooth the top, and bake in the preheated oven for 45–55 minutes for a 9x5 loaf (or 25–30 minutes for 8-inch rounds). The cake is done when a toothpick inserted into the center comes out with a few moist crumbs but not wet batter and the top is golden.

Cool slightly

Remove cake from oven and let it cool in the pan for 10 minutes while you prepare the lemon syrup. Then transfer the cake to a wire rack set over a rimmed baking sheet (to catch drips).

While the cake bakes or in the 10 minutes of cooling, make the syrup: in a small saucepan combine 1 cup fresh lemon juice and 1/4 cup granulated sugar. Warm over low heat, stirring, just until the sugar dissolves; do not let it boil. Remove from heat.

Poke holes in the warm cake using a skewer or fork about every 1/2 inch. Spoon or brush the warm lemon syrup evenly over the warm cake so it soaks in. Use all the syrup. Let the cake cool completely on the rack; the syrup will keep the cake moist and add bright lemon flavor.

When the cake is completely cool, make the glaze: in a small bowl whisk 1 1/2 cups confectioners' sugar with 3 tbsp fresh lemon juice and 1 tsp melted butter (if using) until smooth. Adjust consistency with a little more lemon juice (thinner) or more powdered sugar (thicker) as desired.

Drizzle or spread the glaze over the cooled cake. Garnish with 1 tsp lemon zest. Let the glaze set 15–20 minutes before slicing.