Description

Bright, buttery, and irresistibly moist, this Lemon Cake to Die For is the ultimate citrus lover’s dream. Bursting with fresh lemon juice and zest, it delivers bold, tangy flavor in every bite, all wrapped in a soft, tender crumb and finished with a silky lemon glaze. Perfect for quick breakfast treats, elegant brunch spreads, easy dinner party desserts, or healthy snack alternatives, this cake is a showstopper without the stress. Whether you’re craving fresh food ideas or searching for a new easy recipe to impress guests, this lemon cake is guaranteed to hit the sweet spot.

Ingredients

Scale

2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
1 ¾ cups granulated sugar
4 large eggs (room temperature)
1 tbsp lemon zest (from about 2 lemons)
½ cup fresh lemon juice
1 tsp vanilla extract
1 cup sour cream (full-fat, room temperature)

For the glaze:

1 ½ cups powdered sugar
2–3 tbsp fresh lemon juice
1–2 tbsp milk or heavy cream (adjust for desired thickness)

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
Add dry ingredients and sour cream in alternating batches, starting and ending with the flour mixture. Mix just until combined.
Pour batter into prepared pan. Smooth the top and tap the pan to release any air bubbles.
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
For the glaze: Whisk powdered sugar, lemon juice, and milk or cream until smooth. Drizzle over cooled cake and let set before slicing.

Prep Time: 20 minutes
Cook Time: 50 minutes