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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
Cook Time 35 minutes
Total Time 50 minutes
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.