The Best Lemon Cake: A Citrus Spring Favorite
- kkottraba
- Apr 9
- 5 min read
Updated: Apr 24
This is my favorite lemon cake of all time! The Best Lemon Cake has the perfect amount of fresh citrus, but with the sweetness from the glaze, all wrapped up into a moist yet dense pound cake. This recipe screams Spring and lemon is the star.
The Power Of Citrus
I’m a huge fan of harnessing the natural power of citrus in spring baking. Lemon, in particular, has an incredible ability to elevate any cake recipe, infusing it with a burst of bright, zesty flavor that transforms the entire taste.
The natural tartness of lemon perfectly balances sweetness, offering a refreshing contrast that keeps each bite light and invigorating. Whether it's the zest or the juice, lemon adds a vibrant, aromatic quality that enhances the richness of the cake while helping to maintain its moisture.
The Best Lemon Cake Recipe
Ingredients for the Lemon Cake
2 ½ cups all-purpose flour
1 ½ cup granulated sugar
3 tsp baking powder
½ tsp salt
2 Tbsp fresh lemon zest
¾ cup Jumex apricot nectar
¾ cup vegetable oil
1 tsp lemon extract
4 eggs
Ingredients for the Lemon Glaze
2 cups powdered sugar
¼ cup lemon juice
Instructions
Preheat Your Oven: Begin by preheating your oven to 325°F (165°C). While the oven is heating up, grease and flour a bundt pan to prevent the cake from sticking.
Prepare the Lemon Sugar: In a small bowl, combine 1 ½ cups granulated sugar with 2 tbsp fresh lemon zest. Use your hands to massage the lemon zest into the sugar, releasing the oils for maximum flavor infusion.
3. Mix the Wet Ingredients: In a stand mixer fitted with a paddle attachment, add the lemon sugar, ¾ cup apricot nectar, ¾ cup vegetable oil, and 4 eggs. Mix on medium speed until everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 3 tsp baking powder, and ½ tsp salt to ensure an even distribution of the dry ingredients.
5. Incorporate the Dry Ingredients into the Wet Ingredients: With the mixer running on low, gradually add the dry ingredients to the wet ingredients, one cup at a time. Continue mixing until everything is fully incorporated. Stir in 1 tsp lemon extract and scrape down the sides of the bowl to make sure all ingredients are well mixed.
6. Pour the Batter and Bake: Pour the cake batter into your prepared bundt pan, spreading it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Prepare the Lemon Glaze: While the cake is baking, make the glaze by whisking together 2 cups powdered sugar and ¼ cup fresh lemon juice until smooth and combined.
8. Glaze the Cake: Once the cake is finished baking, remove it from the oven and poke small holes in the top of the warm cake using a fork. Pour half of the glaze over the cake, allowing it to soak into the holes.
9. Cool and Flip the Cake: Allow the cake to cool for 10 minutes. Then, carefully flip it out onto a serving tray or plate.
10. Final Glaze: Drizzle the remaining glaze over the top of the flipped cake for an extra touch of sweetness.
The Best Lemon Cake
What Makes The Best Lemon Cake Unique?
Apricot Nectar: The most unique ingredient in this cake is the Jumex Apricot nectar. The nectar adds a subtle sweetness to this cake while also adding moisture. It's also delicious so I always drink the rest of the can while finishing off the cake!
Lemon Glaze: Poking holes into the cake with a fork while it is still warm, then adding the glaze allows it to seep deep into the cake. This truly makes the cake so flavorful and gives it such a soft texture!
Not Your Average Cake: If your going to tell me a cake is lemon then it better be! I need to taste that lemon in every bite. This cake is LEMON while not being overpowering. The perfect balance of sweet and tart.
Why You Should Always Massage The Lemon Zest Into the Sugar?
Releases Natural Oils: Massaging the zest helps release the flavorful essential oils from the lemon peel.
Enhances Lemon Flavor: The oils infuse into the sugar, boosting the lemon flavor throughout the cake.
Improves Even Distribution: The zest is evenly distributed in the sugar, ensuring a consistent lemon taste in every bite.
Aromatic Boost: It creates a fragrant, citrusy aroma that adds to the overall sensory experience of the cake.
Adds Subtle Sweetness: The lemon oil mixes with the sugar, subtly sweetening it while maintaining the bright, tangy flavor.
Improves Texture: The zest is finely distributed in the sugar, making it easier to incorporate into the batter, contributing to the cake’s smooth texture.
Commonly Asked Questions
Can you make The Best Lemon Cake ahead and then freeze it? Yes, you can! Here’s what I recommend: bake the cake but only prepare half of the glaze. Follow all the steps, but stop after poking the cake and glazing it. While it’s still slightly warm, flip it out onto a plate and wrap it tightly in plastic wrap or place it in an airtight container. Then, store it in the freezer.
When you’re ready to serve, remove the cake from the freezer and let it come to room temperature. For a warm, fresh taste, place it on a parchment-covered sheet pan, cover with foil, and warm it in a 300°F (150°C) oven for about 10-15 minutes. Once warmed, transfer it to a serving tray, make the remaining half of the glaze, and drizzle it over the top for the perfect finishing touch!
Can I add fruit to this cake? Yes, absolutely! I recommend using fresh blueberries or raspberries, as frozen fruit can release too much moisture and make the cake soggy. A helpful tip: lightly dust the fresh berries with a small amount of flour before adding them to the batter. This helps prevent them from sinking to the bottom. For best results, add about 1 cup of fruit. Make sure to fold the berries into the batter gently once it’s fully mixed—don’t overmix to keep the cake light and fluffy!
Can I skip the glaze? Yes! Try adding lemon curd on top for the ultimate lemon experience, or homemade whipped cream and fresh berries!
Did You Make The Best Lemon Cake?
If you made this recipe I would LOVE to hear from you! Tag me in a post or story on Facebook or Instagram, or find me on Pinterest! Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below.
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Love lemon? Try my Lemon White Chocolate Granola! It's AMAZING!
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