In this Instructable, I will show you how to make an amazing lemon cake. This easy homemade lemon cake recipe is so good and super simple to make from scratch. It is topped with a delicious thick lemon glaze but you can easily put frosting on top if desired. Bake it as a loaf cake, cupcakes, or round cake if you like. If I can do it, you can do it. Let's get baking!

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Follow the simple steps below or watch the video tutorial, or do both!

Supplies

Ingredients:

1/2 cup of butter, softened (113g)
1 cup of white granulated sugar (200g)
3 large eggs
3 Tbsp of lemon juice (45ml)
1/2 tsp of vanilla extract (3ml)
1/2 cup of buttermilk (118ml)
2 Tbsp of lemon zest, or zest from 1 1/2 lemons (9g)
1 1/2 cups of cake flour or all-purpose/plain flour (180g)
1 1/2 tsp of baking powder (6g)
1/2 tsp of salt (2g)

Lemon Glaze

1 cup of powdered sugar (130g)
1 Tbsp of milk (15ml)
1 Tbsp of lemon juice, or more to make the glaze thinner. (15ml)

Tools/Equipment:

Zester
Bowls
Mixer
Fork
Spatula
Sifter or sieve
5x9-inch or 4x8-inch baking pan, or cake rounds, or cupcake pan

Step 1: Cream Butter and the Sugar

Preheat the oven to 350F/176C.

Add the sugar and the softened butter to a large bowl and then mix for a few minutes until very pale in color.

Step 2: Eggsellent

Now add the eggs one at a time mixing until well combined. If you accidentally add more than one, it isn't the end of the world, and your cake will still be fine.

Step 3: Flavor Time

Time to add all the flavor. Add the lemon juice and the vanilla extract and mix those in.

Next, add the buttermilk and lemon zest. There is so much flavor in the lemon zest. Mix until well combined. Scrape the sides of the bowl as needed to insure all the ingredients are mixed properly.

Step 4: Finish the Batter With Dry Ingredients

Add the flour, baking powder, and salt to a sifter and sift about half of it into the bowl, and then use a spatula or wooden spoon to fold it into the batter. Then add the remaining flour mixture and fold that in until well combined.

If you don't have a sifter, just whisk together the dry ingredients in a separate bowl.

And just like that the lemon cake batter is done.

Step 5: Bake That Lemon Cake

Prepare a 5x9-inch bread pan by using shortening on the sides and bottom, then add a tablespoon of flour and tap it all around the pan.

Or you can spray it with cooking spray and use a piece of parchment paper on the bottom.

Pour all the cake batter into the pan and spread it out evenly.

Bake for 45 to 55 minutes until a toothpick or long wooden skewer comes out clean. Allow the cake to cool for about 10 minutes in the pan then remove it and place it on a wire rack to cool the rest of the way. You may want to run a butter knife or cake spatula around the edges of the pan to loosen the cake.

NOTE: You can use 8-inch rounds for a smaller thinner round cake, or use a cupcake pan too if you like. The baking times will be less about 22 to 28 minutes.

Step 6: Make the Yummy Lemon Glaze

You can frost this cake with traditional frosting or make a yummy lemon glaze.

In a small bowl mix together the powdered sugar, milk, and lemon juice until thick and well combined. If you want it thinner add a little more lemon juice or milk.

Pour the glaze over the top and spread it out evenly. You can eat it right away with a runny glaze or let the cake sit for about 10 minutes so the glaze can firm up.