This is a truly perfect lemon tea cake that’s exceptionally moist, tender, delicate, and bursting with lemon flavor. It’s topped with a sticky lemon glaze icing that you won’t be able to resist!
Tea cakes and loaves can sometimes be dry and flavorless. I’ve tried so many like that before, and it’s always a disappointment. I have found, though, that when using lemons, it’s much easier to make a flavorful cake with a perfectly moist and sticky texture. The delicate yet pronounced flavor of lemon, combined with a syrup that soaks into the cake after baking, is what takes this classic tea cake to a whole new level.
If you’re looking for an exceptionally moist lemon cake, try this zucchini lemon cake that also happens to be gluten-free and loaded with nutrients! Kids love this, especially because it’s topped with a stabilized vanilla whipped cream.
In this post
Why this lemon tea cake works
When I first started working with this recipe, I had 2 options in mind. The first would be making a moist cake with a strong lemon flavor and topping it with the traditional white glaze. The second would be making a drier cake, then soaking it with a lemony syrup to moisten it and give it more flavor. Eventually, I decided to combine both choices (hey, I like things done perfectly). The syrup adds a true lemon flavor to the cake since, even if you add lots of lemon to the batter, the heat from the oven will mute it. The syrup also moistens the cake wonderfully and will help it to keep longer. Then there’s the lemon glaze that adds another sticky texture with a delicate lemon flavor.
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How to make this lemon cake recipe
There are 3 components to this cake: a lemon cake batter, lemon soaking syrup, and a lemon glaze.
1. Lemon cake batter
The perfect classic cake batter made with butter. I’ve added buttermilk for extra moisture and a tender crumb. Lemon juice and zested lemon give a mild lemon flavor to the cake batter.
For this cake, I use the creaming method. Simply mix together butter and sugar until creamy, then add eggs, dry ingredients, and liquids. Creaming the butter and sugar creates air pockets which are filled with steam during baking, creating more volume and a lighter, more delicate texture.
Pro tip: Mixing sugar with lemon zest is my little trick for bringing out lemon flavor in baked goods. When grating the zest, make sure you grate only the yellow part, and not the bitter white pith beneath it. Then, toss with the sugar. While tossing, the lemon zest will release its natural oils, which will absorb quickly into the sugar. This way, the lemon flavor will evenly distribute throughout the batter.
2. Lemon syrup
Made by heating together sugar, lemon juice, and water. Once the cake is out of the oven, poke holes in it and drizzle the syrup over. The cake soaks up the syrup, making it moist and adding a fresh lemon flavor.
3. Lemon glaze
This will form a sticky, hard crust that I absolutely adore on classic lemon cakes. However, since the cake will already be flavorful and amazing without it, this step is OPTIONAL.
Liquids and substitutions
I like using buttermilk for this cake since it makes it tender with a slight tang. When I don’t have buttermilk on hand, though, I use whole milk or even heavy cream for a richer flavor. If you make this substitution, omit the baking soda and increase the baking powder to 1 teaspoon instead of ½ teaspoon.
Replacing the buttermilk with sour cream is another option (the baking soda and powder will remain the same as the original recipe).
You can also make a buttermilk substitution at home. Take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes. It will look curdled and that’s fine.
Frequently Asked Questions
Any loaf pan will work. You can grease the pan or line it with parchment first. I’ve started baking loaf cakes with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
If you want an exceptionally strong lemon flavor in your cakes, you can double or triple the amount of lemon juice and then reduce that juice in a saucepan over medium heat 5-10 minutes or until most of the liquid has evaporated. The lemon flavor will be more concentrated and more sour. Add a little honey to the reduced lemon to offset the sour taste and add a syrup-like consistency.
My favorite flavors to compliment lemon include strawberry, blueberry, raspberry, or blackberry. If you feel like substituting juices in the syrup and glaze, you can create a brand new, delicious berry-infused lemon cake! Alternately, you can infuse basil or fresh thyme to the lemon glaze too!
Yes, double the recipe and use two round 9″ cake pans. I suggest a delicious lemon curd filling between the layers. Frost with a cream cheese frosting or swiss meringue!
More delicious lemon cakes to try
- Lemon Blueberry Cake: Bursting with lemon flavor and loaded with juicy blueberries.
- Lemon Bundt Cake: Serves a larger crowd and looks stunning!
- Lemon Mascarpone Pound Cake: Dense and moist cheesy, lemony cake perfection.
- Lemon Cupcakes: Little lemon cakes perfect for parties.
Perfect Lemon Cake
Moist and tender lemon cake soaked with a sweet, lemony syrup and topped with an amazing lemon glaze.
Ingredients
Cake:
- 1 ½ cups (200g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120 ml) buttermilk (see above post for substitutions)
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ tablespoons grated lemon zest (2 lemons)
- ¾ cup plus 2 tablespoons (175 g/6.2 oz) granulated sugar
- ½ cup (1 stick/113g) butter, softened
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
Syrup:
- ¼ cup granulated sugar
- ¼ cup freshly squeezed lemon juice (1-2 lemons)
- 2 teaspoons water
Glaze (optional):
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 cup powdered sugar , sifted
Instructions
Make The Cake
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Adjust oven rack to middle position and heat oven to 350℉/180℃. Grease a loaf pan, 8½ x 4¼-inch or 9 x 5-inch, or line it with parchment paper.
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In a medium bowl, sift together dry ingredients: flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk and lemon juice. Set bowls aside. In another small bowl, toss together sugar and lemon zest until well combined, set aside.
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In a stand mixer fitted with the paddle attachment, beat together butter and sugar mixture on medium speed for 3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions, starting and ending with the flour. Do not over-mix.
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Scrape batter into prepared pan and smooth the top. Bake for 40-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
Lemon Syrup
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While cake is in the oven, prepare the syrup. In a small saucepan, combine sugar, lemon juice, and water. Cook on medium-low heat until sugar dissolves and syrup forms. Set aside to cool.
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When the cake is done, allow to cool for 10 minutes, then remove from pan and set on a wire rack. Place a tray or pan underneath the wire rack. Poke cake with a toothpick, then brush top and sides with syrup. Allow cake to cool to room temperature.
Lemon Glaze
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In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more lemon juice or sugar as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes. Slice and serve.
Recipe Notes
Storing Instructions
Store cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 5 days. Cake can be frozen without the syrup or glaze for up to 2 months. Once thawed, heat the syrup and drizzle hot over the cake, then proceed with the rest of the recipe and make the glaze.
Elisa @ Insalata di Sillabe says
I simply go crazy for anything lemon-y and I have a true passion for tea cakes, so you can imagine how excited I am about this recipe! I love everything about it, especially that beautiful looking glaze. I’m sure it will add that extra something that will make this cake truly special!
xo, Elisa
Shiran says
I’m excited that you like it Elisa! Can’t wait for you to try it 🙂 I always like to make the glaze, it’s not just pretty but also tasty!
Jess @ whatjessicabakednext says
This lemon really does look perfect! Love lemon cakes- my favourite, remind me of the summer! 😀
Tash says
That lemon drizzle… <3
I am so with you on the buttermilk. It is truly the *secret* ingredient of a perfect cake!
The photography is amazing as per usual! P.S. I am so loving the peach crumble right now as well! I wish I could set aside time in my life purely to make your recipes!!
Shiran says
Thank you Tash! 🙂 That’s so sweet of you!
pallavi says
hi Shiran, fab recipe and the cake loos just like the starbucks one my hubby craves for.. can you please tell me what should the milk temp be if you are making instant buttermilk? can i use cold milk for this?
Shiran says
Hi! Usually for best results in baking, it’s best to use ingredients at room temperature, but, I’ve had good results with using cold milk/buttermilk, so if you don’t want to wait until it reaches room temperature, you can definitely use it cold. Hope this helps!
Parveen says
Tried this recipe for lemon tea cake and my family loved it! Thanks for sharing your recipe.
Shiran says
I’m so glad to hear that, Parveen! Thank you so much for your comment!
Tanisha says
Hello! I am in love with your recipes and the pics are outstanding. Thanks a lot for all 🙂
I have a query! Any idea about the weight of the loaf this recipe will yield? Also, the carrot cake loaf. Thanks a lot.
Shiran says
Hi Tanisha! Thank you so much for your sweet words 🙂 Unfortunately, I don’t know the weight of the cakes as I never weigh them. Sorry I couldn’t help!
Tanisha says
Hey! Thanks so much for you reply. No worries at all 🙂
Another query…. Could we use oil in this cake like your carrot cake?? I tried both your lemon and carrot cake. Both outstanding taste wise but I Loved the super moist texture n crumb of carrot cake more.
Shiran says
So glad to hear that! Thank you 🙂 I like the butter version because it’s more cake-y, but yes, you can definitely try that with oil. You won’t need the mixer for that. Mix the dry ingredients (flour, salt..) in one bowl and wet ingredients (eggs, oil, buttermilk, lemon juice..) in another bowl, and combine the two together by folding with a spatula. Use 1/2 cup oil instead of 1/2 cup butter.
Tanisha says
Thanks a ton for your prompt replies :))
Deborah says
I made this cake yesterday I was looking for a recipe that only required 2 eggs and was moist, simple and I went through several but your recipe caught my eyes and it delivered. I just had two small slice with my lady grey tea…. I am by no means a great baker but I am learning.ni tried to give 5 stars but it only let me leave four. The icing I just added lemon zest and vanilla bourbon extract..
Shiran says
Thank you for your comment, Deborah! I’m glad you like it 🙂
Imani says
Amazing recipes. Can I use this recipe for a 9inch cake or can I use the lemon cupcake recipe and double the recipe, for a 9inch cake? Thankyou
Shiran says
You can use this recipe for a 9-incn cake by multiplying the ingredients by 1.5, but the baking time will be different.
Mignimah Dibi says
Can I skip the buttermilk and milk, would it still be good
Shiran says
Hi Mignimah, the buttermilk can’t be left out, it will change the texture and flavor of the cake.
Samantha says
Can I do this with orange juice/orange zest or lime juice/lime zest instead of lemon?
Shiran says
You can just keep in mind that the flavor of the orange will be much milder than lemon. I usually add a lot of orange juice to my orange cakes.
Caitlynne says
Hi Shiran,
I made both your orange and lemon cakes and although I made some mistakes with both, my family and I enjoyed them. I’m not good at baking but you give excellent instructions and advice and it has helped me a lot. Thank you!
I have a question – if I am in a hurry and need to whip up a lemon cake, can I use your Orange Cake recipe and instead replace it with lemons?
Shiran says
Hi Caitlynne. I don’t recommend it because orange has a much more mild flavor than lemon so the quantities of zest and juice would be different.
Maha says
I made this today and it was amazing! Thank you for sharing your yummy recipes! They turn out great each time 🙂
Divya says
I have made this cake so many times; it is one of the favorites in the household!
I have some blood oranges in hand; do you think I can make this exact recipe but swap lemon zest and juice for blood orange zest and juice?
Stephanie @ Pretty.Simple.Sweet. says
Hi Divya! I do have a few orange cake recipes you can try. If you want to use this one, it may get a little too sweet with orange juice versus sour lemon. I’d reduce the sugar a little first to balance that.