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Easy Lemon Cake Recipe

Easy Lemon Cake Recipe

Looking for an Easy Lemon Cake Recipe? This one is simple to follow and yields a delicious dessert. The cake is moist and tangy, with a subtle sweetness that pairs perfectly with a cup of tea or coffee. Give it a try!
Course Dessert, Snack
Cuisine American
Keyword cake, lemon
Prep Time 15 minutes
Cook Time 25 minutes
Chill 30 minutes
Total Time 1 hour 10 minutes
Servings 9 pieces
Calories 314kcal


Lemon Cake

  • 2 ½ cups cake flour scoop and level method
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • ½ cup sour cream
  • 2 tablespoons lemon juice
  • Colorful sprinkles

Lemon Icing

  • 1 cup confectioner's sugar sifted
  • 2 tablespoons lemon juice
  • 1 tablespoon heavy whipping cream



  • Preheat the oven to 350 degrees F. Spray an 8x8 inch pan with nonstick baking spray. Set aside.
  • In a medium-sized bowl, whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
  • In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
  • Add in the eggs one at a time, followed by the almond extract, sour cream, and lemon juice. Mix until combined.
  • Carefully, add the flour mixture into the wet mixture. Mix until just combined.
  • Pour batter into the prepared 8x8 pan.
  • Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool for 20 to 30 minutes before removing it to a cooling rack.


  • Add the confectioner's sugar, lemon juice, and heavy whipping cream to a medium-sized bowl. Whisk until smooth. If you would like a thicker icing keep adding more confectioner's sugar. If the icing is too thick, add more lemon juice or heavy whipping cream to thin it out.
  • Spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles.
  • Serve immediately.


  • You may use vanilla extract instead of almond extract. I like the flavor of almond extract in certain baked goods, but it’s a personal preference. Almond extract enhances the lemon flavor in this recipe.
  • 1 tablespoon of lemon zest is equal to about 1 lemon.
  • 2 tablespoons of lemon juice is about half of a large-sized lemon.
  • You can use all-purpose flour in this recipe instead of cake flour. You will use 2 ¼ cups of all-purpose flour instead of 2 ½ cups as the recipe states above.
  • The scoop and level method is the process you will use to accurately measure your cake flour. All you need to do is take a spoon and scoop the flour into a dry measuring cup, and then using the back of a knife scrape the top to level it.


Serving: 1piece | Calories: 314kcal | Carbohydrates: 57g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 230mg | Potassium: 64mg | Fiber: 1g | Sugar: 17g | Vitamin C: 4mg | Calcium: 76mg | Iron: 0.4mg | Net Carbohydrates: 56g