Why You’ll Love This Recipe

I love how this cake manages to feel fancy yet stays incredibly simple. With just everyday ingredients, it delivers a tender crumb infused with lemon zest and juice, finished with a sweet-tart glaze that’s so satisfying. It’s ideal for everything from casual teatime to celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
2 tsp vanilla extract
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Zest of 2 lemons (about 1–2 Tbsp)
2 tbsp fresh lemon juice
½ cup milk (or buttermilk for extra tenderness)

Glaze:

1 cup powdered sugar
2–3 Tbsp fresh lemon juice (adjust for consistency)

Directions

Preheat oven to 350 °F (175 °C). Grease and line an 8×8‑inch (or similar) cake pan with parchment.
Whisk flour, baking powder, baking soda, and salt in a bowl.
In another bowl, beat butter and sugar until smooth and fluffy (~2–3 min), then beat in eggs one at a time, followed by vanilla, lemon zest, and juice.
Alternately add flour mixture and milk, beginning and ending with flour, mixing until just combined.
Pour batter into pan, tap gently to release air, and bake 30–35 min or until a toothpick comes out clean. Let cool in pan 10 min, then transfer to cool completely.
Whisk powdered sugar and lemon juice until smooth and pourable—adjust thickness with more juice or sugar.
Pour or drizzle glaze over cooled cake, let it set (~30 min), then slice and serve.

Servings and timing

Servings: about 9–12 squares
Prep time: 15 minutes
Bake time: 30–35 minutes
Glaze & cool: ~40 minutes
Total time: around 1⅜ hours

Variations

I sometimes swap milk for buttermilk for a more tender crumb.
I boost lemon flavor by increasing both zest and juice, but don’t go overboard or the texture can suffer.
I swap vanilla for a splash of lemon extract or a hint of almond for a subtle twist.
I drizzle on a cream cheese–lemon glaze (cream cheese + powdered sugar + lemon juice) for richness.
I garnish with candied lemon zest or fresh berries to dress it up.

storage/reheating

I store leftover cake in an airtight container at room temperature for up to 3 days. No reheating is needed—I enjoy it chilled or at room temperature. If sealed well, it keeps moist and fresh.

FAQs

What pan size is best?

An 8×8‑inch square pan (or 9‑inch round) gives a tender, evenly baked cake—just adjust bake time if needed.

How do I get a moist cake without it being soggy?

Be mindful not to overmix once flour is added, and measure zest and juice accurately—too much can make it dry or curdled.

Can I use buttermilk instead of milk?

Absolutely—I often do for a tangier, moister cake that still rises beautifully. fivehearthome.com

Is the glaze necessary?

It’s optional but adds a lovely tang and visual appeal. I sometimes skip it or dust with powdered sugar instead.

Can this be made gluten-free or dairy-free?

Yes. I’ve used GF flour blends successfully (1:1 swaps) and dairy-free butter/milk alternatives—just expect slightly different texture.

Conclusion

This Simple Lemon Cake is a bright, tender treat that’s unfussy yet uplifting. With minimal effort and everyday ingredients, I create a cake full of citrus charm, finished with a sweet-tart glaze. It’s become a favorite when I want something cheerful and easy—perfect for any occasion.