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Lemon Cake From Scratch

Rated as 4.58 out of 5 Stars
1

"Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm."
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Ingredients

1 h 10 m servings 217
Original recipe yields 20 servings (2 8-inch cakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
  2. Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
  3. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
  4. Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Nutrition Facts


Per Serving: 217 calories; 10.6 27.9 3.2 74 183 Full nutrition

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Reviews

Read all reviews 51
  1. 60 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This. Cake! Ohmigoodness, this is a cake recipe I've been needing. First off, I wanted a recipe that actually used lemons, not lemon cake mix. I followed the directions mostly except I used cake...

Most helpful critical review

I was very pleased with this cake initially. It rose nicely and released from the pan easily. It baked to a beautiful golden color and when cut, revealed a moist and tender crumb. On the basi...

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This. Cake! Ohmigoodness, this is a cake recipe I've been needing. First off, I wanted a recipe that actually used lemons, not lemon cake mix. I followed the directions mostly except I used cake...

I was very pleased with this cake initially. It rose nicely and released from the pan easily. It baked to a beautiful golden color and when cut, revealed a moist and tender crumb. On the basi...

Very nice gentle lemon cake that I made into mini cup cakes for Easter treats, topped with Lemon Cream Cheese Frosting from this site. The recipe needs to include that you should cream the sugar...

This cake is wonderful! I COMPLETELY DISAGREE with the reviewer who said it needed more sugar. It's perfect as is. I cooked it in a Bundt pan finished with a zesty lemon glaze while it was st...

Delicious! I like a strong lemon flavor and added 1extra tblsp of lemon juice, 1 extra teaspoon of zest and 1/4 cup extra sugar. Cake was Devine! Paired it with lemon buttercream frosting on th...

This is a very nice recipe. Mine was a gluten free version, cup-for-cup. I left out the salt and baking soda and for me, it turned out very nice. It has a wonderfully fresh sweet lemon flavour t...

I love lemon. I had a lemon in my fridge, and I really wanted lemon ... something. I love mini-muffins/cupcakes. I hate box recipes. THIS was what I needed! I made it as above - only I used my m...

I made this for my son's birthday as he had requested a lemon cake and this was delicious! I wanted a lemon cake that would not be real dense and this was perfect.. light and fluffy and moist....

Yes, I love this recipe. Very light and wonderfully lemony. I did say to cream the butter and sugar together, but when I submitted it for Kitchen Approval, they must have changed it...