Table of contents
Estimated reading time: 3 minutes
The Story & Intro
If you know me, you know I have a wild obsession with citrus—especially lemons. The first time I made this lemon cake to die for was on a spring afternoon when the scent of lemon trees filled the kitchen. I remember zesting lemons with my daughter, both of us sneaking pinches of the bright yellow batter.
This cake has become my go-to for birthdays, bridal showers, and cozy Sunday cravings. It’s buttery, moist, and packed with real lemon flavor. Every bite tastes like sunshine and feels like home.
Lemon Cake To Die For
- Total Time: 70
- Yield: 1 cake 1x
Description
This lemon cake to die for is moist, buttery, and bursting with lemon flavor. Topped with a fresh lemon glaze for the ultimate citrus dessert.
Ingredients
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1/3 cup fresh lemon juice
Zest of 2 lemons
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
Glaze:
1 cup powdered sugar
2–3 tbsp lemon juice
1 tsp lemon zest
Instructions
1. Preheat oven to 350°F (175°C). Grease a bundt or loaf pan.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each.
4. Mix in lemon juice and zest.
5. In a separate bowl, whisk flour, baking soda, and salt.
6. Add dry mixture to wet mixture alternately with sour cream.
7. Pour into prepared pan and bake 50–60 minutes, until golden and toothpick comes out clean.
8. Cool in pan 10 minutes, then turn out onto rack.
9. Mix glaze ingredients and drizzle over warm cake.
Notes
Substitute Greek yogurt for sour cream if needed.
Use Meyer lemons for a sweeter citrus flavor.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Lemon Cake To Die For, Iced Lemon Cake, Fresh Lemon Cake Recipes
Lemon Cake That’s Worth Every Crumb
What makes this lemon cake “to die for”
It’s all about the combination of sour cream, fresh lemon juice, and lemon zest. The sour cream gives the cake an incredibly moist texture, and the lemon glaze soaks in just the right amount of tangy sweetness.
Ingredients that bring the flavor
You’ll need:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
How to Make This Fresh Lemon Cake Recipe
Step-by-step directions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add lemon juice and zest.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients, alternating with sour cream.
- Pour batter into the prepared pan.
- Bake for 50–60 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack.
- While warm, drizzle glaze over the cake.
Tips for the perfect crumb
- Use room temperature ingredients
- Don’t overmix
- Glaze while warm for the perfect soak
Ways to Serve and Customize This Lemon Cake
Best serving ideas
- Add whipped cream or berries on top
- Serve with iced tea for brunch
- Pair with lemon curd or a citrus sorbet
Variations to try
- Add blueberries or poppy seeds to the batter
- Use Meyer lemons for a gentler, floral flavor
- Turn into cupcakes for a birthday party
FAQs About Lemon Cake To Die For
Can I use bottled lemon juice?
Yes, but fresh lemon juice with zest offers the best flavor. Add more zest if using bottled juice.
How do I store it?
Wrap tightly and keep at room temp for up to 3 days or refrigerate for 7 days.
Can I freeze this cake?
Absolutely! Freeze (unglazed) up to 3 months. Thaw and glaze before serving.
What’s the best pan to use?
A bundt pan gives a stunning shape, but a loaf pan works great too.