Name: Refreshing Lemon Cake Recipe with Lemon Glaze
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 cup granulated sugar; Zest of 2 Lemons; 3/4 cup unsalted butter, softened; 3 medium eggs, beaten; 1 3/4 cup all purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoon lemon juice; 1/2 cup blueberries; 1 cup powdered sugar; Juice of 1 lemon; 1 teaspoon lemon zest

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I love lemon desserts, and this lemon cake recipe is one of my latest favorites. It's super easy to make and seriously fast to prep and get into the oven. Those are my favorite kinds of desserts. Being able to whip something up from scratch that is easy to make is a huge bonus in my opinion. There is just something special about knowing you made a cake from scratch, but also knowing it wasn't something you spent hours preparing. This cake is sure to become a family favorite.

Lemon Cake Recipe

Growing up, one cake I remember my Granny making on a regular basis was a lemon cake. My grandpa really enjoyed a plain lemon cake and she always tried to keep something on hand that he liked for dessert. This just happened to be something she rotated between making various pies or cobblers. The thing about her cake was, as long as I can remember, it was made from a basic Betty Crocker mix.

I don't honestly know if she ever made a lemon cake from scratch, but I knew I wanted to, and the result is this delightfully moist and brightly flavored cake. There is something about lemon-flavored desserts that really feels light. I find that no matter what event I am attending in the summer, reaching for lemon desserts seems to really hit the spot. Now that I know how to make a homemade lemon cake, I'm sure this will soon make the rounds in my potluck rotation.

Can I Add Fruit to The Cake Recipe?

Yes! This recipe in fact includes some blueberries. While not a must, they make a nice addition of texture and flavor to break up that bright lemon. Blueberries are my go-to when making foods with lemon, but you can also use strawberries, blackberries, or raspberries if desired.

Berries pair well with lemon and seem to be the best options when added to this cake. Do remember that no matter what you choose to add to the batter, adding fruit can increase the moisture. This will alter the texture of the cake and in some instances the cooking time.

Why Do My Berries Sink to the Bottom of the Cake?

If you notice that your berries seem to sink to the bottom of the cake rather than being distributed throughout the baked product, I can help. You'll notice in this particular recipe, I added berries directly to the batter. In the sliced pieces of cake, the berries are gathered toward the bottom almost completely. The biggest reason for this is that you didn't coat them before adding into the batter.

To prevent this from happening, simply toss your fruit with cornstarch or flour then fold into the mixture. This helps the berries stay separated and incorporate into the batter rather than sinking to the bottom.

Does My Lemon Cake Need to Be Refrigerated?

While you do not need to refrigerate the cake for safety, it does last longer when refrigerated. The cake when sitting out on a counter uncovered will dry out and start getting stale within hours. If covered on the counter, it will stay good for 2-3 days. When covered and refrigerated, it may last up to one week in the refrigerator.

This cake is on the small side, so in our family, it likely wouldn't last past the second day. However, if you make a double batch or have a smaller family, you will want to refrigerate to keep it fresh for eating when desired.

Do I Have to Use Real Lemons for This Recipe?

It is my opinion that this recipe does not turn out well if you do not use real lemons. For both the cake batter and the glaze, I highly recommend including freshly grated lemon zest for optimum flavor. The lemon juice is best when freshly squeezed, but can be substituted for prepared juice you may have for long term storage in the refrigerator.

You can make without the zest and simply using a jar of lemon juice, but the flavor will be somewhat flat and not nearly as bright and refreshing as with a real lemon.

Ingredients

Lemon juice
Sugar
Butter
Eggs
Flour
Baking powder
Lemon zest

For the Glaze

Lemon juice
Powdered sugar
Lemon zest

Optional: Blueberries

How to Make a Lemon Cake Recipe

Preheat your oven to 350°F and prepare a loaf pan by greasing and lining with parchment paper or lightly dusting with flour.

In a large bowl, combine the sugar with lemon zest and mix together so the zest is combined well with the sugar, and the sugar is dampened. This will also make the lemon scent fragrant.

Into the sugar zest mixture, add the softened butter, eggs, flour, baking powder, salt, and lemon juice and mix until well combined.

If adding blueberries, fold those in at this point.

Pour the batter into the prepared loaf pan and spread evenly with a spatula.

Bake at 350°F for 40-45 minutes or until golden on top and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and set aside to cool completely.

How to Make Lemon Glaze

In a small bowl, combine the powdered sugar, lemon juice, and lemon zest and mix until combined.

If the glaze is too thick for your liking, you can add lemon juice, milk, or water to the mixture by the tablespoon until the desired consistency is made.

Remove the cake from the loaf pan and place it on a serving platter or storage container and drizzle the top with the glaze allowing it to pour over the sides some as you spread evenly over the top.

Serve warm or room temperature as desired.

More Dessert Recipes

If you are looking for more yummy desserts for your family, check out these recipes listed below. Whether it is lemon-flavored, or just a tasty custard, this list has something light and refreshing you will love.

Chef's Tip

When making cakes that you want to easily lift out of a loaf pan, I recommend greasing the pan with butter or shortening first, then lining with parchment paper. There are pre-cut parchment paper sheets available that make this super easy to manage. Another option is to use a silicone loaf pan instead of the traditional metal or glass options. Silicone pans are super easy to remove and prevent the batter from sticking.

📖 Recipe

Yield: 10