
This is my favorite easy lemon cake to whip up in just one bowl. You get loads of fresh citrus flavor, a soft golden inside, and a shiny lemony glaze without making a big mess or using tons of dishes. It’s the best kind of baking comfort—everyone wants a piece, and every bite feels like home.
The first time I mixed this together, it was a last-minute craving on a lazy Sunday. Now I make it whenever we need a little pick-me-up. Even people who say they’re not into lemon cake grab another slice.
Tasty Ingredients
- Powdered sugar: makes the icing smooth and quick to blend sift first if it’s lumpy
- Lemon juice for glaze: brings the tart punch to the top always squeeze it fresh
- Salt: helps all the flavors work together and makes the lemon shine choose fine sea salt
- Whole milk: keeps your cake moist and soft go with full-fat milk for the best bite
- Granulated sugar: gives sweetness and structure stick with superfine if you can
- All-purpose flour: acts as the cake’s base fluff and spoon it in for lightness
- Unsalted butter: needs to be soft so it creams up well real butter gives extra flavor
- Baking powder: puffs the cake up keep it fresh for the best rise
- Fresh lemon juice: adds the perfect tang and fresh kick use actual lemons not bottled
- Fresh lemon zest: fills the cake with bright citrusy oils unwaxed is best
- Large eggs: bring everything together and give you a tender crumb let them warm up on the counter first
Simple Steps
- Glaze and Cool
- Once the cake’s out, rest it in the pan ten minutes then flip onto a wire rack. Pour the glaze on while it’s still warm so it soaks in. You’ll get a juicy, lemony finish every time.
- Make the Glaze
- While the cake bakes, blend powdered sugar and lemon juice in a small bowl until it’s velvety. Add more juice or sugar to get the thickness you want for pouring.
- Bake It
- Spoon batter into the lined pan. Smooth the top. Bake about 30–35 minutes in the center of the oven, or until a toothpick comes out clean in the middle.
- Pour in the Milk
- Add milk a little at a time while stirring slowly. You want a smooth batter. If you mix hard here, the cake will turn out heavy.
- Add the Dry Stuff
- Layer the flour, baking powder, and salt over the mixture. Fold it together gently, just until you don’t see streaks of flour. Don’t overdo it or you’ll get a tough cake.
- Stir in Lemon Goodness
- Toss in zest and juice and fold them through. This spreads sunshine flavor all through the batter.
- Beat in the Eggs
- Crack the eggs in one at a time, mixing really well each turn. You want everything smooth—no yellow streaks left.
- Cream Butter and Sugar
- In a big bowl, whip the softened butter with sugar till pale and super fluffy—about three full minutes for the airiest crumb.
- Heat Oven and Line Pan
- Set your oven to 350°F (175°C). Butter or spray a 9-inch round pan, then line with parchment paper so the cake slides right out.

The scent from freshly grated zest fills the room when I make this. My grandma let me have free rein with the zester as a kid—that was my first glimpse of real citrus magic. Every time I bake this, I’m reminded of her smile.
Easy storage
Wrap any leftover cake snugly in plastic or stash in a sealed container. You can leave it on the counter for up to three days. For a longer stretch, freeze wrapped slices for up to a month. Bring to room temperature to enjoy again.
Swaps and tweaks
Limes or even some orange zest do a nice switch-up. Swap in vegan butter and your favorite plant milk to go dairy free—just expect a slightly different feel. Self rising flour works too; just leave out extra salt and baking powder.
Ways to serve
Spoon whipped cream or plop some Greek yogurt on top for more richness. Sprinkle with fresh berries or scatter on more lemon zest. It’s perfect for sharing over afternoon tea, but just as good for a sweet end to dinner.
History and tradition
Cakes like this have been loved in British homes for generations. Both zest and juice make the lemony flavor pop without too much sugar. No wonder simple bakes like this never go out of style.
Recipe FAQs
- → What’s the trick for making lemon cake that’s not dry?
Mixing your butter and sugar until really fluffy, and then tossing in the milk slowly, keeps the batter smooth and your crumb soft. Don’t go wild mixing at the end—gentle is best for a moist cake.
- → Is store-bought lemon juice okay to use here?
Nothing beats how fresh-squeezed juice and zest tastes, but if you’re out, you can totally use bottled juice. The flavor won’t be as bold but it does the job in a pinch.
- → How should I go about glazing my lemon cake?
Make sure to drizzle the glaze on while the cake’s still warm. It’ll really sink in and give that bright, tangy kick along with a bit more moisture.
- → Can I make this dessert ahead of time?
For sure! Leave it in an airtight container at room temp or in the fridge—it stays yummy for a couple of days.
- → Would this work as a treat for special events?
Definitely. It’s got sunshine-bright flavor and looks great, so it suits birthdays, get-togethers, or when you just want your tea to feel fancy.