11 Lemon Cake Recipes for Citrus Lovers

If you love lemons, you're in for a treat. We have 11 delicious lemon cake recipes that are sure to make your taste buds happy. You'll find many different kinds of cakes, like moist poppy seed cakes and rich ricotta pound cakes.

These yummy cakes are perfect for anyone who loves citrus flavors. You can try a new recipe every week and find your favorite lemon cake style. From classic desserts to unique twists, we have something for everyone who loves lemons and cake.

1. Classic Lemon Pound Cake Recipe

Moist and flavorful, this classic lemon pound cake is an invigorating dessert.

Ingredients

• 1 1/2 cups unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. Beat the butter until creamy, then gradually add sugar and beat until light and fluffy.
3. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
4. Stir in lemon zest and juice.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

2. Moist Lemon Poppy Seed Cake

Moist Lemon Poppy Seed Cake is an invigorating dessert with a burst of citrus flavor.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup plain Greek yogurt
• 1 tablespoon poppy seeds

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon zest and juice.
6. Gradually add the dry ingredients to the butter mixture, alternating with yogurt, beginning and ending with dry ingredients.
7. Stir in poppy seeds.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

3. Lemon Blueberry Bundt Cake

Moist lemon cake filled with fresh blueberries and a hint of citrus.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup plain Greek yogurt
• 2 cups fresh blueberries

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the lemon zest and juice.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the yogurt, beginning and ending with the flour mixture.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Simple Lemon Syrup Cake

A moist and flavorful cake infused with the brightness of lemon zest and juice.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1 cup whole milk, at room temperature

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the lemon juice and zest.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

5. Lemon Ricotta Pound Cake

A moist and flavorful lemon dessert with a creamy ricotta twist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk ricotta cheese
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat the oven to 325°F (160°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add the ricotta cheese and beat until smooth and well combined.
5. Beat in the eggs one at a time, then stir in lemon zest and juice.
6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6. Lemon Lavender Pound Cake

Delicate lemon and lavender flavors combine in a moist pound cake.

Ingredients

• 1 1/2 cups unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup plain Greek yogurt
• 2 tbsp dried lavender buds
• 2 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice

Instructions

1. Preheat oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
5. With the mixer on low speed, gradually add flour mixture to wet ingredients and mix until just combined.
6. Stir in yogurt, lavender buds, lemon zest, and lemon juice.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

7. Easy Lemon Glaze Cake

Moist lemon cake with a sweet and tangy glaze.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in lemon zest and juice.
6. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
7. Beat in vanilla extract.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
11. To make the glaze, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth.
12. Drizzle the glaze over the cooled cake and serve.

8. Lemon Cream Cheese Cake

Moist lemon cake filled with a tangy cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time.
4. Stir in lemon zest and juice, then gradually add the dry ingredients.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow the cakes to cool completely before frosting.
8. Beat the cream cheese and butter until smooth, then stir in vanilla extract.
9. Gradually add the powdered sugar, beating until smooth and creamy.
10. Assemble the cake by spreading the frosting between the two cake layers and on top.

9. Lemon Zest Cake With Lemon Frosting

Lemon zest cake with lemon frosting is an invigorating dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup lemon frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in lemon zest and juice.
6. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
7. Beat in vanilla extract.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. Once the cakes are completely cool, spread lemon frosting on top of one cake layer and place the second cake layer on top.
12. Frost the top and sides of the cake with the remaining lemon frosting.

10. Lemon Chiffon Cake With Lemon Curd

Lemon Chiffon Cake With Lemon Curd is a moist and flavorful dessert.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup lemon curd
• 4 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• 1 cup egg whites
• 1 teaspoon cream of tartar
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C) and prepare a 10-inch tube pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, lemon curd, egg yolks, and lemon juice.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Fold the egg whites into the cake batter until no white streaks remain.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack to cool completely.
11. Dust with confectioners' sugar before serving.

11. Ultimate Lemon Layer Cake Recipe

Moist and flavorful, this lemon layer cake is a crowd-pleaser.

Ingredients

• 2 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup buttermilk

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Gradually add sugar to the butter and continue beating until light and fluffy.
5. Beat in eggs one at a time, then in stirlemon zest and juice.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with buttermilk, beginning and ending with flour mixture.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once the cakes are cool, frost and decorate as desired.

Conclusion

You're probably thinking, "Lemon cakes are too tart," but trust us, these 11 recipes balance citrus with sweetness. From moist poppy seed to decadent ricotta, each cake is a masterpiece. Don't be afraid to experiment and find your perfect lemon cake - your taste buds will thank you!