Sweet and tangy lemon cake

This Sweet and Tangy Lemon Cake is an irresistible combination of a light and fluffy cake with a burst of fresh lemon flavor. The cake is made with the perfect blend of freshly squeezed lemons and sweet sugar, baked to perfection in a moist and tender cake. The bright, citrusy flavor of the lemons is balanced with a hint of sweetness, and the cake is topped with a fluffy lemon frosting. This sweet and tangy dessert is sure to be a crowd pleaser and will leave your taste buds begging for more.

Frequently Asked Questions
Q. What type of lemons should I use for this recipe?
A. You should look for lemons that are firm and heavy for their size with a thin, smooth skin that is uniformly yellow in color. This indicates that the lemon will have lots of juice and a perfectly balanced tart and sweet flavor.

Q. How can I tell when my cake is done baking?
A. The cake is done baking when the top and sides of it are golden and a toothpick inserted into the center comes out clean.

Q. How can I substitute buttermilk if I don’t have it on hand?
A. Substitute whole milk or heavy cream for a more intense taste. If you make this alteration, take out the baking soda and raise the baking powder to a teaspoon instead of 1/2.

Sweet and tangy lemon cake

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Medium


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This luscious lemon cake is the perfect mix of sweet and tart. It’s deliciously moist and fluffy, thanks to being bathed in a sweet lemony syrup and finished off with a tangy lemon glaze. Plus, it's fairly easy to make and deliciously delightful.


  • Lemon Cake
  • 1 1/2 cups 1 1/2 all-purpose flour

  • 1/2 teaspoon 1/2 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/2 teaspoon 1/2 salt

  • 1/2 cup 1/2 buttermilk (substitute with whole milk or coconut milk)

  • 2 large 2 eggs , room temperature

  • 1 1 -2 teaspoon vanilla extract

  • 1 1 -2 tablespoon freshly squeezed lemon juice

  • 1 1 -2 tablespoons grated lemon zest (2 lemons)

  • 3/4 cup 3/4 sugar

  • 1/2 cup 1/2 (or 1 stick) butter, softened

  • Citrus Syrup
  • 1/4 cup 1/4 sugar

  • 1/4 cup 1/4 lemon juice (1-2 lemons)

  • 2 teaspoons 2 water

  • Glaze
  • 1 tablespoon 1 lemon juice

  • 1 tablespoon 1 milk (any milk - coconut is my favorite)

  • 1 cup 1 powdered sugar


  • Preheat oven to 350°F and prepare an 8 x 4 inch loaf pan. Grease the pan and set aside.
  • In a medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt.
  • In a separate bowl, mix together buttermilk, freshly squeezed lemon juice, grated lemon zest (from 1-2 lemons).
  • Cream together butter and sugar with a paddle attachment of your stand mixer for about 3 minutes until light in color.
  • Beat in eggs into the butter and sugar mixture, one at a time, and mix until combined.
  • Add the sifted dry flour mix and buttermilk mix slowly into butter and sugar mixture ending with the flour. Be careful not to overmix it.
  • Pour batter into the prepared 8 x 4 inch loaf pan and bake for 40-60 minutes or until golden. The cake is ready when a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the syrup by mixing together 1/4 cup sugar, 1/4 cup freshly squeezed lemon juice, and 2 teaspoon of water in a small saucepan. Simmer over medium-low heat until sugar has dissolved.
  • Immediately remove cake from oven when it is ready and let it cool off for 10-15 minutes.
  • Brush top and sides of the cake with the prepared syrup - put it on the baking sheet on top of the baking rack to make sure that the syrup does not drip all over the counters.
  • For the glaze, mix together 1 tablespoon lemon juice, 1 tablespoon milk and 1 cup powdered sugar, whisking as you go. The consistency should be thick yet freely pourable.
  • Pour the glaze over the cake and allow to set for 15-30 minutes before serving.


  • This delectable lemon cake will last up to 3 days at room temperature or up to 5 days in the refrigerator, or can be frozen for up to 2-3 months.