My straightforward lemon cake recipe makes vibrant citrus taste in a easy sheet cake that requires no mixer and bakes in simply half-hour. Good moist texture with a 2-ingredient lemon glaze!
There’s one thing magical a couple of good lemon cake (even for a chocolate lover like me). However I normally don’t need to whip up a complete three-tiered layer cake. So with my experience in easy baking, I made a decision to create a easy lemon sheet cake as a substitute.
This recipe rapidly went on to develop into my household’s favourite straightforward dessert! It’s so fast 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 somebody who’s spent years creating recipes, I’ve realized that the very best desserts are sometimes the best. This lemon cake embodies my philosophy of easy baking that delivers most taste. Layer muffins are nice for particular events, however normally I don’t really feel like pulling out the mixer or tools for icing a cake. So after I’m craving citrus, I make this straightforward lemon cake! Right here’s why I adore it:
- No mixer required: All you want is a whisk and spatula; no want to pull out fancy tools.
- Sheet cake simplicity: It’s baked in a single 9-inch sq. pan, and there’s no layering, filling, or meeting required.
- Fast prep time: Utilizing melted butter means no ready for elements to come back to room temperature!
- 2-ingredient, 2-minute glaze: The lemon glaze comes collectively in minutes and has a vibrant, zingy taste
5 star reader assessment
⭐⭐⭐⭐⭐ “It’s AMAZINGLY Scrumptious!! I couldn’t anticipate it to chill all the best way to have a chew! The buttermilk makes it style selfmade with love.” -Diane
In creating this recipe, I used to be impressed by easy snacking muffins like this Meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Candy Eats. In the event you’re on the lookout for a extra concerned layer cake, this one from skilled baker Sally’s Baking Habit with cream cheese buttercream seems to be lovely.
Key Elements (And Why They Matter)
This lemon cake is just like my glazed lemon bread recipe. Each recipes use among the identical taste secrets and techniques to attain most zingy lemon taste and a lightweight and fluffy texture:
- Buttermilk for tenderness: Actual buttermilk is the important thing to fast breads, muffins, and muffins with a young crumb. After utilizing it in recipes, I’ve seen a giant distinction within the texture of my baked items! Don’t be tempted to make a substitution.
- Actual lemons (zest and juice): Lemon zest provides a zingy taste to the cake, and lemon juice is used within the icing. By no means substitute bottled juice!
- Lemon extract for a taste enhance: The ultimate key to lemony baked items is utilizing lemon extract. Over time of testing lemon recipes, I’ve discovered {that a} mixture of extract and actual lemon zest makes the very greatest lemon taste. It’s straightforward to seek out within the baking aisle at your grocery retailer subsequent to the opposite extracts.
Professional Ideas for Lemon Cake Success
Listed below are three fast suggestions for baking a lemon cake earlier than you roll up your sleeves and get baking! These notes present slightly little bit of the “why” behind the directions:
- Rub the lemon zest into the sugar. Place the zest within the sugar and use your fingers to rub the zest into the sugar. This prompts the important oils within the zest, serving to it to style extra lemony.
- Use an aluminum baking pan for greatest outcomes. An aluminum pan bakes extra evenly than ceramic or glass, and it’s my go-to for muffins, cookies, bars, breads, and muffins.
- Use parchment paper to simply take away the cake. Reduce the paper so it’s the width of the loaf pan, then permit it to increase on both aspect of the pan to make a “sling” for simply eradicating the cake. This helps it cool quicker, which is useful for the reason that cake have to be cooled absolutely earlier than including the glaze.
Professional tip: I like to recommend a 9-inch aluminum sq. pan. You should utilize an 8-inch sq. pan as nicely to make thicker slices. Merely enhance the bake time by 5 to 10 minutes. (Modify based mostly in your oven and pan.)
Serving Options
Since this straightforward lemon cake is extra like a snacking cake, it’s very versatile! Listed below are some methods to serve it:
- Afternoon snack: Reduce into small squares and serve with tea or espresso.
- Easy dessert: It’s easy and scrumptious: no further toppings wanted (although it’s nice with a scoop of vanilla ice cream, too)
- Brunch desk: The intense citrus taste makes it a pure match for a spring or summer time brunch unfold.
- Costume it up: Prime with further lemon zest, contemporary lemon slices, or a small handful of contemporary blueberries or blueberry syrup for a pop of colour.
Storage and Make-Forward Ideas
This lemon cake stays extremely moist throughout storage, and turns into even moister over time. Listed below are a couple of notes on making it forward and storing it:
- Make forward: You may make lemon cake prematurely and retailer refrigerated or at room temperature, coated in aluminum foil. Ice the cake proper earlier than serving.
- Storage: The cake lasts not less than 5 days at room temperature wrapped in aluminum foil or refrigerated for 1 week wrapped in foil. Carry it to room temperature earlier than having fun with. It’s also possible to freeze un-iced cake for as much as 3 months. (Slice it into items and wrap in plastic wrap then a freezer-safe bag or container earlier than freezing.)
Continuously Requested Questions
I haven’t examined this particular recipe with gluten-free flour, however you might attempt substituting a 1:1 gluten-free baking mix. Nonetheless, it typically ends in a drier cake. Take a look at my gluten-free desserts assortment for extra tried-and-true choices.
Actual buttermilk actually makes a distinction within the remaining texture and taste. In a pinch, you may make a substitute by including 1 tablespoon of lemon juice to 1 cup of standard milk and letting it sit for five minutes.
I might suggest utilizing two 9 x 9 sq. pans for doubling this recipe.
This recipe is definitely adaptable! Attempt including 1 cup contemporary blueberries (tossed with 1 tablespoon all-purpose flour, in order that they don’t sink) for a lemon blueberry variation,.
You could possibly additionally fold in 1 ½ tablespoons poppy seeds for a basic mixture.
Simple Lemon Cake
This straightforward lemon cake recipe has vibrant citrus taste in a easy sheet cake that requires no mixer and takes simply half-hour to bake!
- Prep Time: half-hour
- Cook dinner Time: half-hour
- Whole Time: 1 hour
- Yield: 16 1x
- Class: Dessert
- Technique: Baked
- Delicacies: Dessert
- Food plan: 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 contemporary squeezed lemon juice
- Warmth the oven to 350°F. Butter a 9 x 9-inch baking dish.
- Line the pan with a chunk of parchment paper, lower in order that it extends on two sides to simply take away it from the pan. Grease the uncovered elements of the pan with butter or oil to forestall sticking.
- In a small bowl, whisk collectively the flour, baking powder, baking soda, and kosher salt.
- Place the lemon zest in a big bowl with the sugar. Use your fingers to rub the zest into the sugar till it’s aromatic (this prompts the flavour of the zest).
- Whisk within the melted butter till clean. Whisk within the eggs one after the other, then the lemon extract. Swap to a spatula.
- Add the dry elements and buttermilk and gently stir till clean. Unfold the batter evenly into the ready pan.
- Bake 30 to 35 minutes or till high is mild golden brown and a toothpick inserted in middle comes out clear.
- Cool 20 minutes within the pan. Use the parchment paper to take away the cake from the pan and permit to chill to room temperature.
- In the meantime, combine collectively the powdered sugar with the lemon juice, including barely extra if essential to get to a thick however pourable consistency. Pour the glaze over the cake and clean with a spatula.
- Reduce into items with a serrated knife throughout the first jiffy, earlier than the glaze dries. If desired, high with extra lemon zest or lemon slices. Retailer in a sealed container at room temperature for as much as 3 days or refrigerated for 1 week. (Carry to room temperature earlier than serving.)
Notes
Storage notes: It’s also possible to freeze un-iced cake for as much as 3 months. Slice it into items and wrap in plastic wrap then a freezer-safe bag or container earlier than freezing.
Different lemony baked items to attempt
I completely love baking up lemony treats in spring and summer time! Listed below are a couple of extra baked lemon recipes to attempt: