Easy Lemon Cake
This Easy Lemon Cake recipe is the kind of bake that reminds you just how good simple can be. Soft, buttery and bursting with fresh lemon flavour, this moist lemon cake has a tender crumb, a bright citrus finish and that irresistible quality that somehow turns one slice into two.
What makes this lemon butter cake especially good is the combination of butter and a little oil. Butter brings richness and flavour, while the oil keeps the cake beautifully soft and moist for days (if it lasts that long). Finished with nothing more than a generous dusting of icing sugar, it’s effortlessly elegant and wonderfully simple for everyday baking.
Ingredients for Easy Lemon Cake
One of the best things about this lemon cake recipe is that every ingredient works hard to create flavour and texture.
- Butter + oil: butter creates richness while oil keeps the crumb extra soft.
- Raw caster sugar: adds balanced sweetness with a subtle caramel note and a touch of warmth (regular caster sugar works beautifully too).
- Fresh lemon zest + lemon juice: the heart of this recipe and where all that bright lemon flavour comes from.
- Eggs: help create structure and a light texture.
- Plain flour or white spelt flour: for a soft and delicate crumb.
- Baking powder: gives gentle lift.
- Buttermilk: the secret ingredient for tenderness and moisture.
Ingredient note: Use unwaxed or organic lemons whenever possible since you’ll be using the zest.onenschale verwendet wird, solltest du ungewachste Zitronen oder Bio-Zitronen verwenden!
How to Make This Easy Lemon Butter Cake
This lemon cake is wonderfully straightforward and comes together with everyday ingredients and a few simple steps.
Step 1: Cream the butter mixture
Beat together butter, oil, sugar and lemon zest until pale and fluffy. This creates the foundation for a soft, tender cake.
Step 2: Add the eggs
Mix in the eggs one at a time until fully incorporated and smooth.
Step 3: Alternate wet and dry ingredients
Combine the buttermilk and lemon juice separately, then add together with the dry ingredients in stages.
Step 4: Fold gently
Mix only until combined to keep the crumb light and delicate.
Step 5: Bake and finish
Bake until golden and risen, cool completely and finish with a generous dusting of icing sugar.
Exact quantities are included in the printable recipe card below.
Tips and Tricks for the Best Lemon Cake
A few small details make all the difference between a good lemon cake and one that people ask you to bake again.
- Use fresh lemon juice: Freshly squeezed lemon juice makes a huge difference here. Bottled juice can taste flat or overly sharp, while fresh lemons bring brightness and natural sweetness.
- Don’t skip the lemon zest: If lemon juice gives freshness, lemon zest delivers the real lemon flavour. The fragrant oils in the peel create that unmistakable citrus aroma.
- Use room-temperature ingredients: Butter, eggs and buttermilk blend more smoothly and create a more even, tender texture.
- Don’t overmix the batter: Once the flour goes in, mix gently and only until combined. Overmixing can make the cake dense instead of soft.
- Let the cake cool before dusting: Warm cakes absorb icing sugar quickly, and cooling it beforehand gives that beautiful bakery-style finish.
Favourite Kitchen Tools
You don’t need any special equipment for this easy lemon cake, but these simple tools make baking even easier:
- Cake tin: for even baking and easy release.
- Fine citrus zester: to get all the fragrant lemon zest without the bitter pith.
- Citrus juicer: makes squeezing fresh lemons quick and effortless.
- Cooling rack: helps the cake cool evenly while keeping the texture soft.
Reasons You’ll Want to Make This Simple Lemon Cake
- Extra moist and soft
- Packed with fresh lemon flavour
- Simple but beautiful
- Great for making ahead
- Perfect for any occasion
More Cake Recipes You’ll Love
If you enjoy this style of simple, classic baking, there are plenty more cakes worth trying next: a soft Strawberry Cake that’s perfect for summer baking, a wonderfully moist Carrot Cake that’s naturally sweetened and gluten-free, a classic German Oma’s Apple Crumble made with just a handful of ingredients and loved by anyone with a sweet tooth, or an easy Jam Crumble Cake with a pretty jam swirl. All are easy to make and have that same homemade charm that keeps people coming back for another slice.
Easy Lemon Cake
Ingredients
- 140 g unsalted butter, softened
- 1 tablespoon olive oil (or neutral oil)
- 150 g raw caster sugar (2/3 cup)
- 1 tablespoon finely grated lemon zest (from 1 organic lemon)
- 3 large eggs (room temperature)
- 230 g all-purpose flour or white spelt flour (Type 630)
- 1 tablespoon baking powder (phosphate-free)
- Pinch of sea salt
- 125 ml buttermilk (room temperature)
- 60 ml freshly squeezed lemon juice
- icing sugar, for dusting
Instructions
- Preheat the oven to 350°F / 175°C and grease a Ø 24 cm springform pan. Line the base with baking paper.
- In a medium bowl, sift together the flour, baking powder and salt.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, oil, sugar and lemon zest until pale, light and fluffy, about 4–6 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a small bowl or measuring jug, whisk together the buttermilk and lemon juice.
- Using a rubber spatula, gently fold one-third of the flour mixture into the batter, followed by half of the buttermilk mixture. Repeat with another third of the flour, then the remaining buttermilk and finish with the remaining flour. Fold until just combined (do not overmix!).
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 40 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the pan for a couple minutes before releasing the springform ring. Transfer to a wire rack to cool completely.
- Dust with icing sugar before serving. Enjoy!
Nutrition
Notes
- Raw caster sugar adds a subtle caramel note. Regular white sugar works equally as well.
- This lemon cake recipe is designed to be sweet without being overly sweet, letting the fresh lemon flavour shine through. If you prefer a sweeter cake, you can add up to 50 g extra sugar.
- This cake recipe uses a combination of butter and oil for the best texture. Butter adds flavour while the oil helps keep the cake extra moist and tender. If preferred, you can replace the oil with an additional tablespoon of butter.
- For the lightest texture, make sure the butter, eggs and buttermilk are at room temperature before starting. This helps create a smooth batter and even rise.
- This cake recipe is made for a 24 cm springform pan. If using a 20 cm springform pan, the cake will be taller (deeper) and will therefore need a little longer in the oven. Start checking after 50 minutes and allow up to 55–65 minutes total baking time. If the top starts browning too quickly, loosely cover with foil and continue baking until a skewer inserted into the centre comes out clean.
- This lemon cake keeps well covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
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