Simple Lemon Cake Recipe

A Bright, Zesty Treat That’s Easy to Make and Impossible to Resist

198 3 minutes read

There’s something about a lemon cake that feels like spring in every bite. It’s the kind of cake that’s light yet satisfying, bright yet mellow, and comforting without being too rich. Whether this is your first cake or your fiftieth, you’re in for a treat.

Turn your oven to 350°F (175°C). Let it warm while we do everything else—baking is all about timing. Next, grease your cake pan. You can use butter or a light coating of oil. If you want to be extra safe (and you do), line the bottom with parchment paper.

This means no heartbreak when you try to unmold the cake later. In your medium mixing bowl, whisk together: 1 ½ cups of flour, 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. This blend is what gives the cake its light, airy crumb.

The salt might seem small, but it balances the sugar and lemon—skip it, and the flavour falls flat. Set this bowl aside. You’ll be back for it soon. Now it’s time for the magic. In your large mixing bowl, add: 1 cup sugar, ½ cup vegetable oil (or melted butter) and 2 large eggs.

Whisk this trio until it turns pale yellow and slightly thick. If you’re using a hand mixer, medium speed for about 1 minute does the trick. It should look glossy and smooth—this means everything’s emulsified and ready for flavour. Next, pour in: ½ cup milk, ¼ cup freshly squeezed lemon juice and 1 tablespoon lemon zest.

Here’s where your kitchen starts to smell amazing. That zest is gold—it holds the essential oils that make lemon cakes taste like actual lemons and not just lemon-flavoured sugar. Give it a whisk. It might look a little curdled—that’s normal. The acidity of the lemon is reacting with the milk and eggs. It’s helping tenderise the cake. Now, grab your dry mix and slowly fold it into your wet ingredients.

Do this in 2–3 batches. Use a spatula and stir gently—no vigorous mixing. You want to combine everything just until you don’t see any streaks of flour. Your batter should be smooth, slightly thick, and lemony fresh. Pour the batter into your prepared cake pan. Use your spatula to spread it evenly and smooth the top. Give the pan a little tap on the counter to release any sneaky air bubbles hiding in the batter.

Place it on the middle rack of your oven and set a timer for 40 minutes. Now breathe. Clean up the bowls. Maybe zest another lemon just because it smells so good. Around the 40-minute mark, open the oven and do the toothpick test—insert it into the centre. If it comes out clean or with a few moist crumbs, you’re golden.

If it’s still a little gooey, give it another 5 minutes. Let the cake rest in the pan for 10–15 minutes after it’s done. This helps it firm up enough to remove without breaking. Then gently run a knife around the edges and flip it out onto a wire rack to cool completely.

For the glaze, in a small bowl, whisk together ½ cup powdered sugar and 1–2 tablespoons lemon juice. Adjust to your desired consistency—thin for a drizzle, thicker for a glaze that hugs the top. Use a spoon to drizzle it over your cooled cake in zigzag patterns or a full-on glossy coat. Let it sit for 10–15 minutes.

And just like that, you’ve baked a perfect Simple Lemon Cake—moist, fluffy, citrus-kissed, and seriously irresistible. It’s proof that simple ingredients can create something magical when treated with a little care and attention.