11 Quick and Easy Lemon Cake Recipes You’ll Make Again and Again

Written by Clara Bennett in Dessert

The first lemon cake I made smelled like sun through a kitchen window—bright, simple, and warming everything around it—and that same easy charm shows up in every recipe here. You’ll find dependable classics and clever twists that bring out citrus in different textures, from loaf to layer to sheet. Each is straightforward, reliable, and built for repeat baking, so keep scrolling to pick the one that fits your time and taste.

Classic Lemon Bundt Cake

Sunny, buttery lemon Bundt cake that’s tangy, tender, and perfect with tea.

Ingredients:

  • 2 1/2 cups (312 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 3/4 cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1 tsp pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/4 cup vegetable oil (or neutral oil)

For the glaze (optional):

  • 1 1/2 cups (180 g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)

How to Make:

  1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan well.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating briefly after each until combined.
  5. Stir in lemon zest, lemon juice, and vanilla until mixed.
  6. Alternate adding the dry ingredients and buttermilk to the batter in three parts, beginning and ending with the dry mix; mix until just combined.
  7. Fold in the oil gently to keep the cake tender.
  8. Pour batter into the prepared Bundt pan and smooth the top.
  9. Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze, whisk powdered sugar with lemon juice until smooth; drizzle over the cooled cake and sprinkle extra zest if you like.
  12. Slice and serve with a smile—this cake loves a cup of tea.

Enjoy the bright, buttery bite!

Lemon Drizzle Loaf Cake

Bright, zesty lemon drizzle loaf — bright sunshine in every slice.

Ingredients:

  • 225 g (1 cup) unsalted butter, softened
  • 225 g (1 cup) caster (superfine) sugar
  • 4 large eggs
  • 225 g (1 3/4 cups) plain (all-purpose) flour
  • 2 tsp baking powder
  • Pinch of salt
  • Zest of 2 lemons
  • 3 tbsp milk
  • For the drizzle syrup:
  • 100 g (1/2 cup) granulated sugar
  • Juice of 2 lemons (about 60–80 ml / 1/4 cup)
  • For optional icing:
  • 100–150 g (3/4–1 1/4 cups) icing (powdered) sugar
  • 1–2 tbsp lemon juice

How to Make:

  1. Preheat the oven to 180°C / 350°F (160°C fan). Grease and line a 900 g / 8×4-inch loaf tin.
  2. In a bowl, cream the softened butter and caster sugar until light and fluffy (about 3–5 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition. If the mixture looks a little curdled, add a spoonful of flour.
  4. Fold in the flour, baking powder, salt and lemon zest gently until just combined. Stir in the milk to loosen the batter.
  5. Spoon the batter into the prepared tin, smooth the top, and bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
  6. While the cake bakes, make the drizzle syrup by warming the granulated sugar and lemon juice in a small saucepan until the sugar dissolves; set aside.
  7. When the cake is done, remove it from the oven and prick the top all over with a skewer or fork. Pour the warm lemon syrup evenly over the hot cake so it soaks in.
  8. Leave the cake in the tin to cool completely so the syrup can sink in and the loaf firms up.
  9. If you like, mix the icing sugar with lemon juice to a thick but pourable consistency and drizzle over the cooled loaf before slicing.

Enjoy this bright, moist lemon loaf with a cup of tea — it’s sunshine on a plate!

Lemon Yogurt Almond Cake

Bright, zesty lemon yogurt almond cake — moist, tender, and perfect with afternoon tea.

Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (50 g) almond meal (ground almonds)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup (240 g) plain Greek yogurt (or plain yogurt)
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/4 cup (30 g) sliced almonds, for topping (optional)
  • Powdered sugar for dusting (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-9 inch (20-23 cm) round cake pan or line it with parchment.
  2. In a large bowl, whisk together the flour, sugar, almond meal, baking powder, and salt.
  3. In another bowl, beat the eggs lightly, then stir in the yogurt, melted butter, lemon zest, lemon juice, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently until just combined — don’t overmix.
  5. Scrape the batter into the prepared pan and smooth the top. Sprinkle sliced almonds over the batter if using.
  6. Bake for 30–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Dust with powdered sugar before serving if you like.

Serve a slice with a cup of tea or a dollop of extra yogurt — bright, nutty, and utterly delightful!

Lemon Poppy Seed Sheet Cake

Bright, zesty lemon poppy seed sheet cake — tender, glossy, and perfect for a crowd.

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp poppy seeds
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 cup milk (whole or 2%)
  • 3 large eggs, room temperature
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 tsp vanilla extract

For the glaze:

  • 1 1/2 cups powdered sugar, sifted
  • 3–4 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)
  • Pinch of salt

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment if you like.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds.
  3. In a separate bowl, whisk melted butter, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and stir gently until just combined — don’t overmix.
  5. Pour batter into the prepared pan and smooth the top with a spatula.
  6. Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
  7. While the cake cools in the pan for 10 minutes, whisk glaze ingredients together, adding lemon juice a little at a time until pourable but thick.
  8. Poke a few holes in the warm cake with a skewer or fork, then pour or spread the glaze evenly over the top.
  9. Let the cake cool completely so the glaze sets, then slice into squares and serve.

Enjoy a bright, citrusy bite — this sheet cake is sunshine in every slice!

Lemon Ricotta Olive Oil Cake

Bright, tender lemon ricotta cake with a silky olive oil crumb — simple, sunny, and just the right amount of zing.

Ingredients:

  • 1 1/2 cups (225 g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 cup (200 g) granulated sugar
  • Zest of 2 lemons
  • 3 large eggs, at room temperature
  • 1 cup (240 g) ricotta cheese (whole-milk or 2%)
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1/4 cup (60 ml) milk (any kind), at room temperature
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract

Optional glaze:

  • 3/4 cup (90 g) powdered sugar
  • 1–2 tbsp fresh lemon juice

How to Make:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment.
  2. Whisk flour, baking powder, and salt in a bowl; set aside.
  3. In a large bowl, combine sugar and lemon zest; rub with your fingertips until fragrant.
  4. Add eggs to the sugar mixture and whisk until smooth and slightly thickened.
  5. Stir in ricotta, olive oil, milk, lemon juice, and vanilla until combined.
  6. Fold the dry ingredients into the wet just until no streaks of flour remain — don’t overmix.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake 35–45 minutes, until the cake is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar with lemon juice until smooth; drizzle over the cooled cake and let set.

Serve a slice with tea or a dollop of whipped cream — this cake is sunshine on a plate!

Lemon Blueberry Breakfast Cake

Bright, tender lemon cake studded with juicy blueberries — perfect for a sunny breakfast or brunch.

Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/2 cup (120 ml) milk (whole or 2%)
  • 1 cup (150 g) fresh or frozen blueberries (if frozen, don’t thaw)
  • Optional: powdered sugar for dusting or a simple lemon glaze (1 cup powdered sugar + 2–3 tbsp lemon juice)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan or a 9-inch round pan and line with parchment if you like.
  2. Whisk the flour, baking powder, and salt together in a bowl; set aside.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  4. Add the eggs one at a time, mixing briefly after each, then stir in the vanilla and lemon zest.
  5. Mix in the lemon juice and milk until combined.
  6. Fold the dry ingredients into the wet mixture gently until just combined — don’t overmix.
  7. Toss the blueberries with a tablespoon of flour (this helps prevent sinking) and gently fold them into the batter.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake 45–55 minutes for a loaf (or 30–40 minutes for a round), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely.
  11. If desired, whisk powdered sugar with lemon juice to make a glaze and drizzle over the cooled cake, or dust with powdered sugar.

Enjoy a slice with your morning coffee — bright, fruity, and impossible to resist!

Lemon Glazed Pound Cake

Bright, buttery pound cake with a bright lemon glaze — simple, classic, and irresistibly zesty.

Ingredients:

  • 1 1/2 cups (340 g) unsalted butter, softened
  • 2 1/4 cups (450 g) granulated sugar
  • 6 large eggs, room temperature
  • 3 cups (360 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (240 ml) sour cream or plain Greek yogurt, room temperature
  • 2 tablespoons lemon zest (from about 2–3 lemons)
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract

For the lemon glaze:

  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1–2 teaspoons milk or water, if needed to thin

How to Make:

  1. Preheat the oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
  3. Add the eggs one at a time, beating briefly after each until incorporated.
  4. Stir in the lemon zest, lemon juice, and vanilla.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream (start and end with the dry), mixing until just combined.
  7. Scrape the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While the cake cools, whisk the powdered sugar with 2 tablespoons lemon juice and zest (if using). Add more juice or 1–2 teaspoons milk/water to reach a pourable glaze consistency.
  11. Once the cake is fully cool, drizzle the glaze over the top, letting it drip down the sides.
  12. Allow the glaze to set for 10–15 minutes before slicing.

Enjoy a slice with tea or coffee — bright, buttery, and utterly satisfying.

Lemon Coconut Upside-Down Cake

Bright, tropical sunshine in cake form — tangy lemon meets toasty coconut in a gooey upside-down treat.

Ingredients:

  • 1/4 cup (60g) unsalted butter, plus 2 tbsp for pan
  • 1/2 cup (100g) light brown sugar
  • Zest of 1 lemon
  • 1 1/2 cups (150g) shredded sweetened coconut, divided
  • 1 1/4 cups (150g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) plain yogurt or sour cream
  • 1/4 cup (60ml) milk
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Optional: powdered sugar or thin lemon glaze (1/2 cup powdered sugar + 1-2 tbsp lemon juice)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with 2 tablespoons of butter.
  2. In a small saucepan over low heat, melt 1/4 cup butter with the brown sugar and lemon zest until smooth; pour into the bottom of the prepared pan and spread evenly.
  3. Sprinkle 1 cup of the shredded coconut over the brown sugar mixture and press lightly so it adheres.
  4. In a bowl, whisk together flour, baking powder, and salt; set aside.
  5. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  6. Add the eggs one at a time, beating briefly after each addition, then stir in the yogurt (or sour cream), milk, lemon juice, and vanilla until combined.
  7. Fold the dry ingredients into the wet mixture just until no streaks of flour remain; don’t overmix.
  8. Pour the batter over the coconut layer in the pan and smooth the top with a spatula. Sprinkle the remaining 1/2 cup shredded coconut evenly over the batter.
  9. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  10. Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert onto a serving plate. Peel off the pan lining if used.
  11. If desired, dust with powdered sugar or drizzle the lemon glaze over the top for extra zing.
  12. Slice and serve warm or at room temperature.

Enjoy a slice of bright, coconut-kissed lemon heaven — perfect with tea or a scoop of vanilla ice cream!

Lemon Cream Cheese Coffee Cake

Bright, tangy, creamy — a coffee cake that wakes up your morning with sunshine and a tender crumb.

Ingredients:

  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (115 g) cream cheese, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 2 1/2 cups (310 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) sour cream or plain Greek yogurt
  • For the cream cheese swirl:
  • 8 ounces (225 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Optional glaze:
  • 1 cup (120 g) powdered sugar
  • 1–2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

How to Make:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat 1 cup butter, 1/2 cup cream cheese, and 1 1/2 cups sugar until light and fluffy.
  4. Add eggs one at a time, beating briefly after each. Mix in vanilla, lemon zest, and 2 tablespoons lemon juice.
  5. Alternate adding the dry ingredients and the sour cream (or yogurt) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. In a separate bowl, beat the 8 oz cream cheese, 1/4 cup sugar, egg, vanilla, and 1 tablespoon lemon juice until smooth to make the swirl.
  7. Spread half the cake batter evenly in the prepared pan.
  8. Spoon the cream cheese mixture over the batter and gently spread, leaving some swirls.
  9. Drop the remaining batter by spoonfuls over the top and gently spread to cover as much as possible.
  10. Use a knife to swirl the top layers together for a marbled effect.
  11. Bake 35–45 minutes, or until a toothpick into the cake portion (not the cream cheese swirl) comes out clean or with a few moist crumbs.
  12. Cool the cake in the pan on a wire rack for 15–20 minutes, then remove to cool completely.
  13. If using the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled cake; sprinkle with extra lemon zest if desired.
  14. Slice, serve with coffee, and enjoy the bright, creamy bite.

Brighten someone’s morning — and don’t forget a second slice for later!

Lemon Ginger Tea Cake

Bright, zesty lemon cake with a warm ginger kick—perfect with tea or as a sunny dessert.

Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp fresh grated ginger (or 1 tbsp ground ginger)
  • Zest of 2 lemons
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) sour cream or plain yogurt
  • 1/4 cup (60 ml) milk
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the glaze (optional):

  • 1 cup (120 g) powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tsp grated ginger (optional)

How to Make:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
  2. Whisk flour, baking powder, baking soda, salt, and grated ginger in a bowl.
  3. In a large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
  4. Beat in the eggs one at a time, then stir in lemon zest and vanilla.
  5. Mix sour cream, milk, and lemon juice in a small cup; add to the butter mixture and stir to combine.
  6. Fold the dry ingredients into the wet ingredients gently until just combined—don’t overmix.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent with foil.
  9. Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar with lemon juice (and grated ginger if using) until smooth, then drizzle over cooled cake.
  11. Slice and serve with a cup of tea or a smile.

Enjoy the bright lemon lift and cozy ginger warmth in every bite!

Lemon Mascarpone Layer Cake

Bright, tangy lemon layers meet silky mascarpone for a cake that’s zesty, rich, and utterly irresistible.

Ingredients:

  • 2 1/2 cups (312 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 3 lemons (about 2–3 tablespoons)
  • 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
  • 1 cup (240 ml) whole milk, room temperature
  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 1/2 cups (180 g) powdered sugar, sifted (for mascarpone frosting)
  • 1/2 teaspoon vanilla extract (for mascarpone frosting)
  • Optional: extra lemon zest or thin lemon slices for garnish

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans.
  2. Whisk together flour, baking powder, and salt in a bowl; set aside.
  3. In a large bowl, beat the butter and granulated sugar until pale and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating briefly after each, then mix in 1 teaspoon vanilla and lemon zest.
  5. Alternate adding the dry mixture and the milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in the fresh lemon juice gently until the batter is smooth. Don’t overmix.
  7. Divide batter evenly between prepared pans and smooth the tops.
  8. Bake 25–30 minutes, or until a toothpick in the center comes out clean. Cool in pans 10 minutes, then turn out to wire racks to cool completely.
  9. Meanwhile, make the mascarpone frosting: beat mascarpone until smooth, then add powdered sugar and 1/2 teaspoon vanilla and beat until creamy and spreadable. Chill briefly if too soft.
  10. Level the cakes if needed. Place one layer on a serving plate, spread a generous layer of mascarpone frosting, then top with the second cake layer and coat the top and sides with remaining frosting.
  11. Garnish with extra lemon zest or thin lemon slices if desired. Chill 20–30 minutes to set before slicing for cleaner cuts.

Enjoy a bright, creamy slice—this lemon mascarpone cake is perfect with a cup of tea or as a sunny dessert for any celebration!

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