lemon cake recipe

This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you'll love this homemade lemon pound cake!

Moist Lemon Cake Recipe

all-purpose flour

tsp baking powder

lemon

tsp salt

unsalted butter (room temperature)

sugar

eggs (room temperature)

tsp vanilla extract

Tbsp lemon juice (about 1/2 lemon)

buttermilk (see below for substitution)

lemon juice (about 1 lemon)

Tbsp sugar

lemon juice

Tbsp milk

Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.

In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.

With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.

With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.

Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.

Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.

When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.

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This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.

Lemon Cake Recipe

A zingy lemon cake with mascarpone filling inside and a dreamy Swiss meringue buttercream outside. Very easy to make and so delicious!

Lemon cake

all-purpose flour (240 grams)

tsp baking powder (6 grams)

tsp baking soda (3 grams)

salt (5 grams)

butter

white sugar (250 grams)

eggs

tsp vanilla extract (5 milliliters)

milk (160 milliliters)

lemon juice (80 milliliters)

oz mascarpone (room temp 227 grams)

whipping cream (cold 125 milliliters)

sugar (25 grams)

sugar (150 grams)

butter (room temp 454 grams)

Preheat oven to 350 degrees F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Mix fresh lemon juice and milk in a small bowl and set aside.

Pulse sugar and zest of a lemon in a food processor until zest is all minced in.

Cream butter and sugar in a stand mixer using a paddle attachment.&nbsp;

Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down.&nbsp;

Add flour and milk mixtures to the butter in alternating batches.&nbsp;

For the Cake:

Use a spatula to fold powdered sugar and lemon zest into the mascarpone. Mix until fully incorporated.

Whip the cream and a drop of vanilla until thickened and mix into the mascarpone mixture then set aside.

For the Filling:

Whist together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn't touch the bowl.

Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.

Stitch to a paddle attachment and add butter a tablespoon at a time. Mix in lemon zest and frosting is ready. Always give meringue-based frostings a quick whip just before using.

If you're doing an ombré decoration scheme then separate the buttercream into 4 batches. One will be uncolored and the other three various intensities of yellow.

For the Frosting:

Add mascarpone filling onto first layer then place second layer on and repeat.

Pipe the most intense yellow onto the bottom then the medium and light yellows followed by the uncolored buttercream on top. Smooth and pipe yellow dollops on top using a star tip.

For the Assembly:

You're going to LOVE my moist lemon cake recipe! Inside there's a creamy mascarpone filling anf outside you'll find an ombré of dreany Swiss meringue buttercream flecked with lots of lemon zest.

This cake has all the zing and a great balance of sweeetness. I haven't even mentioned the smell; it's intoxicating!  Let me know in the comments if you spot the continuity error! I forgot to add METRIC measurments in the titles! You'll find all the grams and milliliters in the recipe on the blog post! 

Full Recipe: https://preppykitchen.com/lemon-cake/

MODIFICATIONS YOU MIGHT ENJOY

Adding a layer of lemon curd anywhere in this cake is a great idea. You can use my lemon curd recipe here, make sure to chill the cake as you fill if things are looking unstable.

You can whip up a batch of whipped cream stabilized with mascarpone if you want an even lighter frosting. It’s super quick and very delicious.

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Zesty, moist and delicious this Flourless Lemon Cake is very easy to make. Being a naturally gluten free lemon cake, this recipe is a true crowd pleaser and great for afternoon tea or holidays.

Flourless Lemon Cake (Gluten Free)

white granulated sugar

eggs,

vanilla extract

lemon zest, not packed ((notes))

lemon juice ((notes))

almond meal

baking powder

salt

Preheat oven to 180C / 350F / 160C fan forced. Grease&nbsp; and line a 20cm (8 inch) round springform tin with baking paper.

Whisk together the  almond meal, baking powder and salt and set aside.

In a medium bowl, whisk the egg whites until soft peak stage and set aside.

Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.

Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.

Add 1/3 of the egg whites to the batter and mix through to loosen it. Add the last 2/3 in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.

Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two.

Allow to cool for half an hour before removing the spring form tin. Transfer to a cake plate and allow to cool completely.

FOR THE FLOURLESS LEMON CAKE

Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.

FOR THE SIMPLE LEMON ICING

https://embed.mediavine.com/videos/nsfhpepnxa86g7xfhz2l

Flourless Lemon Cake

Super moist Lemon Blueberry Bundt Cake. The best lemon cake recipe! Fluffy and bursting with lemon flavor and fresh blueberries. Easy and impressive, this is one of our favorite desserts!

Lemon Blueberry Bundt Cake

unsalted butter ((1 stick) at room temperature)

Greek yogurt (at room temperature)

eggs (at room temperature)

baking soda

well-shaken (low-fat buttermilk, at room temperature)

lemons

blueberries (optional (see notes if using frozen))

freshly squeezed lemon juice

buttermilk

Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.

Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.

In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shagging by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).

Thoroughly grease the bundt pan with nonstick spray (I don’t recommend adding flour as it puts a funny coating on the cake. If you’d like to be extra double sure it doesn’t stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.

Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.

Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.

While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!

This light and moist cake is ready at the push the of a button - a food processor button, that is. Never let time be an excuse again for not having dessert.

Olive oil lemon drizzle cake

(375 grams) self-raising flour, sifted

(330 grams) caster sugar

(125 milliliters) buttermilk

(80 milliliters) extra virgin olive oil

vanilla bean, split, seeds scraped

Lemon thyme

(150 grams) pure icing sugar, sifted

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5348771529001-5981852770001

The fresh spring flavours of lemon and mascarpone in this impressive cake make it the ideal finale to an Easter lunch with all the family. Or, for an Italian-style cake with sweet citrus, try our orange polenta cake with rosemary and orange syrup.

Lemon polenta cake with mascarpone and lemon curd

butter, softened, plus extra for greasing

fine polenta, plus extra for dusting

caster sugar

almonds

1½ tsp baking powder

tsp plain flour

For the syrup

tbsp limoncello liqueur

For the icing

mascarpone

milliliters double cream

tbsp icing sugar

lemon curd

Preheat the oven to 160°C/fan140°C/gas 3. Butter a 23cm springform cake tin, line the base with baking paper, butter again and dust all over with a little polenta. In a bowl, beat the softened butter and caster sugar together until light and fluffy, then gradually whisk in the eggs, one at a time.

Fold in the polenta, almonds, baking powder and plain flour. Add the lemon zest and juice, and mix well. Spoon into the cake tin and smooth over using a palette knife.

Bake for 1¼ hours until a skewer inserted into the centre comes out clean (cover the cake loosely with foil if it starts to colour too much).

Meanwhile, make the syrup by heating the sugar, lemon juice and limoncello in a small pan.

When the cake is ready, remove from the oven and pierce the top all over with a skewer. Spoon the warm syrup over the warm cake and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and cool on a wire rack.

Make the icing. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Place the cake on a serving plate and spread with the icing. Drizzle with the lemon curd, swirling it into the icing with the end of a skewer. Decorate with the toasted almonds.

Intensely lemony, moist and with a delicate crumb, this gluten free lemon drizzle cake has it all. It’s the perfect everyday dessert that’s easy to prepare, and a joy to eat. Although, with how absolutely delicious it is, it would be welcome at any and all occasions.

The Best Gluten Free Lemon Drizzle Cake

(200 g) plain gluten free flour blend

almond flour

tsp xanthan gum

(200 g) granulated sugar

(226 g) unsalted butter, softened

eggs, room temperature

(120 mL) milk, room temperature

vanilla paste

tbsp lemon juice ((freshly squeezed))

(120 g) powdered/icing sugar, sifted

lemon juice ((freshly squeezed))

Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)

In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar and salt, and mix until combined.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.

Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.

Transfer the cake batter into the prepared loaf tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

For lemon loaf cake:

Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 - 2 tsp of lemon juice, mixing well, until you get the correct icing consistency (see text for photos).You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.

Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.

Enjoy!

For lemon drizzle:

The lemon drizzle cake keeps well in a closed container in a cool dry place for 3 - 4 days.

Storage:

There’s magic in every single slice of this lemon poppy seed cake. The magic of tangy lemon zest, a handful of poppy seeds, a cake that’s equal parts moist and fluffy, and a refreshing lemon icing that ties it all together. Even better, it couldn’t be easier to make.

Simple Lemon Poppy Seed Cake

tsp xanthan gum ((omit

poppy seeds

vanilla paste ((or 2 tsp vanilla extract))

lemon juice,

poppy seeds (for sprinkling)

Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.

In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar, salt, lemon zest and poppy seeds, and mix until combined.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a mixture resembling coarse breadcrumbs (or coarse sand) in texture.

In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.

Transfer the cake batter into the lined baking tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 50 minutes or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool in the baking tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

For lemon poppy seed cake:

Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. (You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.)

When the icing is half-dry, sprinkle the cake with poppy seeds.

For lemon icing:

The lemon poppy seed cake keeps well in a closed container in a cool dry place for 3 - 4 days.

The best lemon cake recipe! This lemon sponge cake made with fresh lemon juice and zest is light, fluffy, soft, and moist. You will love this homemade lemon cake made from scratch and filled with cream cheese frosting.

Best Lemon Cake Recipe (Lemon Sponge Cake)

Lemon

Butter

Caster sugar

Eggs

flour

Baking powder

130 g Cream cheese (full fat)

65 g Butter

350 g Icing sugar (also called powdered sugar)

Lemon extract

g Butter

250 g Icing sugar

Lemon zest

Preparation

Squeeze out the juice of the lemon and get the zest. Set aside. Prepare the cake pans by rubbing with butter then lining with parchment/baking paper. Sift the flour and baking powder into a bowl and set aside. Preheat the oven at a temperature of 150C (fan) or 170C (Conventional oven).

Cream butter and Sugar

In a mixing bowl, add the softened butter and sugar. Use an electric mixer to mix till it turns pale (light in color) and is fluffy. This is called the creaming process. 

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