Lemon Cake

It’s funny, the way lemons smell when you zest them kinda reminds me of sun through open kitchen windows – bright and sharp, and just… sort of hopeful. This lemon cake, it’s one of those bakes that doesn’t pretend to be fancy but somehow always ends up feeling special. The crumb is soft, the glaze glossy, and there’s that tender give when you press the top with your fingertips fresh out of the oven. It tastes like something your grandmother might’ve made, but with a little extra… spark. A Sunday kind of recipe.

Why You’ll Crave It

• It’s the perfect balance – sweet and tart, soft but with a gentle bite from the crust
• That fresh lemon glaze? It sinks into the cake in the most wonderful way…
• Simple ingredients, nothing fussy – just pantry basics and citrus
• It smells like sunshine while it bakes – truly, the scent alone makes you happy
• So versatile – dress it up with cream, berries, even a spoon of yogurt

The first time I made this, it reminded me so much of the lemon loaf my aunt Lu would bring to every family picnic – only softer, and just a little more aromatic.

What You’ll Need

• Flour: 250g plain all-purpose flour – sifted for a tender crumb
• Sugar: 200g granulated sugar – white is best, it lets the lemon shine
• Unsalted butter: 120g, softened almost to the point where it gives with a spoon
• Eggs: 3 whole eggs, room temperature if you remember (they mix in better)
• Milk: 100ml whole milk – cold is fine, but fresh is best
• Lemons: Juice and zest of 2 plump, juicy lemons (organic if you can, since we’re using the zest)
• Baking powder: 1 heaping teaspoon – the only lift this cake needs
• Salt: just a pinch – it wakes everything up

Easy How-To

Set the mood, then preheat

Okay, first things first – pop your oven on at 180°C (that’s 356°F). Let it warm while you put the kettle on. Baking is always better when the kitchen smells like tea and sugar.

Prep that pan

Take a loaf pan and butter it generously – get into all those little corners. If parchment paper makes you feel more secure, go ahead and line it. I usually just trust the butter and hope for the best.

Whip the eggs and sugar

In a decent-sized mixing bowl, beat your eggs and sugar together until the color changes into something pale and soft-looking, like melted vanilla ice cream. About 3 to 4 minutes if you’re using a handheld mixer, longer if it’s just a whisk and your arms.

Zest, then juice

Now zest your lemons straight into the egg-sugar mix – don’t be shy. Then squeeze in the juice, straining out seeds but keeping the pulp if you’re like me and love a bit of texture. Stir gently to wake everything up.

Melt and cool the butter

Melt your butter (slowly, I usually do it in a small pot, not the microwave – just more control) and let it sit for a minute so it doesn’t scramble anything. Then pour it right into the mix and stir until slick and silky.

Add the dry bits

Sift flour, baking powder, and that little pinch of salt right into the wet stuff. Fold gently with a spatula or a wooden spoon – don’t overmix. You want it just barely together, with no big streaks of flour left.

Smooth into the pan

Scrape it lovingly into your pan – smoothing the top a tiny bit (no need to be perfect, the cake will swell in the oven just fine).

The wait…

Bake in the center of the oven for 40 to 45 minutes. Your kitchen will start to smell like sugar meets citrus and your windows won’t need opening (but open them anyway if the weather’s mild).

Cooling time

Let the cake rest in the pan for about 10 minutes. It needs to gather itself. Then ease it out onto a wire rack, carefully… it’s tender.

Optional glaze – but really, do it

While the cake’s still a little warm, whisk juice of 1 lemon with about 150g powdered sugar – more or less depending on how thick you like it. Then pour or spoon that glaze right over the top. It’ll run down the sides, and that’s fine – beautiful really.

Good to Know

• Your zesting tool matters – a microplane gives you the tiniest, most fragrant bits of peel (life-changing, really)
• If your butter’s too firm to mix, stick it under a bowl that’s been heated with boiling water for a minute or two
• This cake keeps better than you’d think – it’s actually even nicer the next day, once the glaze settles and the crumb sets

Serving Ideas

• Try a generous slice with tea or coffee around 4pm – especially if it’s raining outside
• Add a spoon of crème fraîche and scatter fresh berries on top – makes it feel almost like a plated dessert
• For breakfast (yes, really) – toast it slightly and slather with a bit of mascarpone or soft butter

Top Tricks

• Don’t skip the zest – it carries most of the lemon’s flavor, more than the juice does
• If you’re using bottled lemon juice, reduce the amount slightly and add extra zest to compensate
• You can poke small holes in the cake before glazing – the glaze sinks in that way and it’s magical

Frequently Asked Questions

Can I use oil instead of butter?

You can – a light vegetable oil like sunflower works, but the flavor and texture change a bit. It’ll be a little denser, and not quite as rich, but still lovely.

How do I know when it’s done?

When a toothpick or skewer comes out clean and the top is lightly golden with a tiny crack running down the middle – that’s a good sign.

Can I double the recipe for a layer cake?

Yes, and it bakes beautifully in round tins too – just watch the timing. Start checking after 30 minutes if the layers are thin.

What if I want it less sweet?

Cut down the sugar by 20-30g in the batter, and skip or lightly drizzle the glaze. The lemon will still shine through.