Traditional Lemon Cake

Traditional lemon cake is a simple butter cake flavored with fresh lemon juice and zest, topped with a tangy glaze. The cake is tender and moist, with a bright lemon flavor that comes through in every bite. What makes it work is room-temperature butter creamed with sugar until light, which traps air and gives the cake its fine, even crumb.

Ingredients for Traditional Lemon Cake

All-purpose flour provides structure and gives the cake its tender crumb. Baking powder and baking soda work together to lift the batter as it bakes. Butter, creamed with sugar, adds richness and traps air for a light texture. Granulated sugar sweetens the cake and helps cream the butter to a fluffy base. Eggs at room temperature bind the ingredients and add moisture without deflating the batter. Greek yogurt keeps the cake tender and moist without making it heavy. Lemon zest and fresh lemon juice give the cake its signature bright flavor. Vanilla extract deepens the flavor without tasting like vanilla. Salt balances the sweetness and sharpens the lemon taste. For the glaze, powdered sugar and more lemon juice create a simple, tangy coating.

Why This Traditional Lemon Cake Works

Creaming cold butter with sugar is the foundation. When you beat them together for 3 to 4 minutes, the sugar crystals cut into the butter and trap tiny air bubbles. These bubbles expand in the oven and give the cake its light, airy crumb. If you skip this step or rush it, the cake will be dense.

Eggs and Greek yogurt keep the cake moist without making it gummy. The yogurt adds tang that balances the sweetness and makes the lemon flavor taste brighter. Room-temperature eggs mix smoothly into the batter without curdling it, which would break the emulsion and leave you with a grainy, uneven cake.

Lemon zest and juice are added at different points. The zest goes in early so it infuses the whole batter with flavor. The juice goes in at the end so it stays bright and doesn’t cook off. The glaze sets while the cake cools, creating a sweet-tart shell that locks in moisture.

Mistakes To Avoid

Using cold butter and eggs causes the batter to look curdled and grainy. The mixture will not hold air, and the finished cake will be dense and heavy instead of light and fluffy. Bring them to room temperature before you start.

Overmixing the batter after you add the flour breaks down the gluten and makes the cake tough and rubbery. Mix on low speed just until the flour disappears, then stop. A few streaks are fine.

Baking in the wrong pan or at the wrong rack position causes uneven baking. The sides may brown too fast while the center stays pale and underbaked. Use a light-colored metal pan and place the rack in the center of the oven.

Turning out the cake too soon while it is still hot makes it break apart. The crumb is fragile when warm and needs time to set. Let it cool in the pan for 15 minutes before you turn it out onto a wire rack.

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Ingredients

• 1 3/4 cups (220 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup Greek yogurt, room temperature
• 2 tablespoons fresh lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (180 grams) powdered sugar
• 2 tablespoons fresh lemon juice for the glaze

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
3. In a large bowl, beat the butter and granulated sugar on medium-high speed for 3 to 4 minutes until light and fluffy, scraping down the sides halfway through.
4. Add the eggs one at a time, beating on medium speed for 30 seconds after each one, then scrape down the bowl.
5. Add the lemon zest and vanilla extract and beat for 30 seconds on medium speed until combined.
6. Alternate adding the flour mixture and the Greek yogurt in three additions, starting and ending with flour. Mix on low speed just until the flour disappears after each addition, then add the lemon juice and stir gently until combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake on the center rack for 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs, and the top is pale golden and springs back when you touch it lightly.
9. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and cool completely, about 1 hour.
10. While the cake cools, whisk the powdered sugar and 2 tablespoons lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.