Lemon Cake Recipe - Simple Family Dessert - ZagLeft (2024)

This lovely Lemon Cake is a family favorite dessert. Made with lemon juice, lemon zest and buttermilk, it’s the perfect cake for lemon lovers!

When it comes to desserts, a lovely lemon cake ranks pretty high on my list.

With this smaller lemon cake recipe, you can enjoy a lovely lemon cake fresh out of the oven with not much leftover.

I based this lemon cake recipeon my Lemon and Grapefruit Buttermilk Bundt Cake recipe.

Why You’ll Love This Lemon Cake Recipe

• Perfectly Sized Perfection: Our luscious lemon cake is just the right size, to ensure that you get the perfect amount of cake to satisfy your sweet cravings and are perfect to share with a small group.
• Refreshing Flavor: Lemon cakes are known for their bright and tangy flavor. The zesty lemony taste can be incredibly refreshing, making it a perfect choice for those who enjoy desserts that are not overly sweet.
• Light and Moist Texture: A well-made lemon cake is often moist and tender. The inclusion of lemon juice and zest in the recipe can enhance the cake’s texture, giving it a delightful and airy quality that’s truly satisfying.
• Buttermilk Magic: Buttermilk, the magical ingredient in this recipe, works wonders by transforming the cake’s texture into a melt-in-your-mouth sensation. It infuses the batter with richness and moisture that enhance the overall enjoyment of each bite.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Flour: All-purpose flour is the base for the cake.
• Baking powder and salt: Baking powder helps the cake to rise and salt is added for flavor.
• Sugar: Granulated sugar provides sweetness.
• Vanilla extract: This ingredient adds depth and enhances the flavors of the other ingredients. Feel free to use almond extract instead.
• Butter: Butter is responsible for the delectable richness and soft texture of this cake. For those adhering to a dairy-free diet, coconut oil is a viable substitute. It’s crucial that the butter used is softened, but not liquified. To tell if your butter is ready for use, gently press your finger into it. If an indentation is easily formed without the butter losing its form, then it’s at the optimal temperature for use.
• Eggs: Eggs provide structure and stability, aiding in its formation.
• Lemon juice and lemon zest: For incredible lemon flavor. Use freshly squeezed lemon juice or bottled.
• Buttermilk: Buttermilk is creamy, tangy, and makes baked goods extremely moist. It is a key ingredient in this cake recipe. Buttermilk also reacts to the baking soda which helps the cake to rise.
• Powdered sugar: This ingredient is optional but a dusting adds a sweet finishing touch.

How To Make A Lemon Cake

1. Whisk flour, baking powder and salt together in a medium bowl. Set aside.
2. Combine sugar, butter and lemon zest in a large mixing bowl. Beat for about 2 minutes. Scrape down sides of bowl and add eggs, one at a time, beating after each addition.
3. Add the lemon juice and vanilla and mix well.
4. Reduce mixing speed to low and add dry ingredients in 3 additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients.
5. Pour into prepared pan and bake for 45-50 minutes or until toothpick inserted in the center of the cake comes out clean.
6. Place the pan on a cooling rack and cool, about 30 minutes.
7. Carefully invert cake onto rack; remove pan and let cake cool completely.

Expert Tips

• Room Temperature Ingredients: For the best texture and even mixing, make sure your butter, eggs, and buttermilk are at room temperature before beginning the recipe. This helps create a smooth and well-incorporated batter.
• Measuring Flour: Don’t scoop the flour with the measuring cup. Instead, stir the flour first to loosen it and then spoon it into a dry measuring cup and level it off using a flat edge of a knife.
• Don’t Overmix: Be sure not to overmix the batter or your lemon cake will turn out dense and tough. Mix until the ingredients are just combined, and any lumps are gone.

Frequently Asked Questions

What’s The Best Way To Store Leftover Cake?

Store leftover cake in an airtight container at room temperature for up to 2 days. Refrigerate it for longer storage. Just be sure to bring it to room temperature before serving.

What Is A Good Buttermilk Substitute?

If you don’t have buttermilk on hand for this lemon cake recipe, you can make an easy substitute by pouring 1 ½-teaspoons of lemon juice or white vinegar into -½ cup of milk. Stir and let it sit for 10 minutes at room temperature before using.

Can I Use Gluten-Free Flour For This Recipe?

Yes, you can use gluten-free flour, however keep in mind that the texture and structure of the cake may be different from the original recipe. Be sure to choose a gluten-free flour that’s suitable for baking.

Serving Suggestions

Our Lemon Cake is versatile when it comes to serving options. Here are some simple yet delicious pairings that complement its flavor and texture.

• Lemon Curd: A spoonful of lemon curd enhances the cake’s citrus notes.
• Whipped Cream: A dollop of freshly whipped cream adds a creamy element.
• Ice Cream: A scoop of vanilla ice cream is a classic companion to lemon cake.

Recipe Variations

The beauty of this cake is its adaptability. With a few minor tweaks, you can customize this recipe to suit your taste buds.

• Lemon Blueberry Cake: Incorporating fresh or frozen blueberries into the lemon cake batter adds a burst of juicy sweetness that complement the lemon flavor. This combination of lemon and blueberry is a classic favorite.
• Lemon Poppy Seed Cake: Adding poppy seeds to the batter results in a subtle crunch and a nutty flavor that pairs exceptionally well with the lemon flavor.
• Lemon Olive Oil Cake: Replace the butter with extra-virgin olive oil for a unique and slightly savory twist. Olive oil adds depth to the flavor and contributes to the cake’s moisture.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this easy lemon cake recipe, you might like to consider using them in any of these single serving and small batch recipes:

• Eggs: Cheesy Baked Eggs, Loaded Deviled Eggs, Cobb Salad
• Lemon juice: Lemon Curd, Baba Ganoush, Pasta al Limone
• Vanilla Extract: Pavolva, White Cake, Banana Nut Bread
• Buttermilk: Mini Buttermilk Pie, Buttermilk Pancakes, Rosemary Garlic Buttermilk Biscuits

If you’re looking for a Mini Lemon Cake, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site.

Enjoy!

Recipe