Lemon Zest Cake – Full Article

This Lemon Zest Cake is a bright and uplifting dessert, perfect for spring mornings, afternoon tea, or special gatherings. Bursting with fresh lemon flavor and a moist, tender crumb, it’s a simple cake that feels gourmet. The combination of fresh lemon juice and zest adds just the right amount of tang, balanced by a hint of sweetness from the buttery batter and delicate glaze.🍋

Lemon Zest Cake

This Lemon Zest Cake is a bright, moist, and zesty citrus treat 🍋 — perfect for tea time, brunch, or special occasions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• Zest Zest of 2 lemons

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Glaze (optional)

• 1 cup powdered sugar
• 2-3 tbsp lemon juice for glaze consistency

Equipment

• 9-inch round cake pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust with flour.
2. In a large bowl, beat butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add sour cream, lemon juice, lemon zest, and vanilla. Mix until smooth.
4. In a separate bowl, whisk flour, baking powder, and salt. Fold into wet mixture until just combined.
5. Pour batter into prepared pan. Bake 30–35 minutes or until a toothpick comes out clean. Cool 10 minutes, then transfer to wire rack.
6. Optional: Mix powdered sugar with lemon juice and drizzle over cooled cake.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.

Why This Cake is Special

• Moist and tender – thanks to the balance of butter and eggs.
• Bright citrus flavor – fresh lemon juice and zest make it zingy.
• Elegant yet easy – perfect for entertaining without fuss.
• Customizable glaze – drizzle lightly for sweetness or double it for a more decadent treat.

Freshly baked, this cake has a soft golden crust and a light, springy interior. It pairs wonderfully with a cup of tea or coffee and can even be made ahead for gatherings, keeping its delicate flavor and texture.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• Optional glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice

Instructions

1. Preheat oven and prepare pan
   Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust with flour.
2. Cream butter and sugar
   In a large bowl, beat the butter and sugar together until light and fluffy.
3. Add eggs and flavorings
   Beat in eggs one at a time, then add sour cream, lemon zest, lemon juice, and vanilla. Mix until smooth.
4. Combine dry ingredients
   In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet mixture until just combined.
5. Bake the cake
   Pour batter into prepared pan. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
6. Glaze (optional)
   Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake.

Tips & Variations

• Extra zest: Add 1 tsp finely grated zest for stronger lemon flavor.
• Layer cake: Double the recipe to make a two-layer cake with lemon glaze between layers.
• Citrus twist: Swap half of the lemon juice with orange juice for a lemon-orange flavor.

Storage

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days; bring to room temperature before serving.

Nutrition (Approx. per slice, 12 slices)

• Calories: 210
• Carbs: 30 g
• Protein: 3 g
• Fat: 10 g
• Fiber: 1 g
• Sugar: 18 g