Lemon Lemon Cake: The BEST Easy Recipe EVER

January 9, 2026

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lemon lemon cake. Does that sound like a dream? Well, it absolutely is! This double dose of citrusy goodness is a tribute to my grandmother, whose lemon cake was legendary. I’ve taken her original recipe and amplified the lemon flavor to create a bright, tangy, and utterly irresistible dessert. I wanted to share this lemon lemon cake with all of you.

My grandmother baked this cake for every family gathering, and the aroma alone was enough to bring everyone together. This recipe isn’t just about baking a cake; it’s about sharing a slice of my history with you. So, get ready to experience a slice of sunshine with this lemon lemon cake!

Why You Will Love This lemon lemon cake Recipe

This lemon lemon cake is more than just dessert; it’s an experience. It’s incredibly moist, thanks to the addition of sour cream, and the intense lemon flavor is balanced perfectly with a hint of sweetness. It is truly a special cake. You’ll love how easy it is to make, even if you’re a beginner baker. The bright citrus flavor makes it perfect for any occasion, from a casual brunch to a celebratory dinner.

Plus, it comes together relatively quickly, so you can satisfy your sweet tooth without spending hours in the kitchen. I’ve tweaked and perfected this recipe over the years, and I’m confident that it will become a new favorite in your home too.

lemon lemon cake - Detail or variation — Close-up detail

The vibrant flavor of lemons is enhanced with a delicate crumb, making each bite a burst of refreshment. It is a taste of sunshine in every mouthful.

Ingredients Needed for This lemon lemon cake Recipe

Here’s what you’ll need to create this amazing lemon lemon cake:

For the Cake:

* 2 cups (250g) all-purpose flour * 2 teaspoons baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1 cup (2 sticks or 226g) unsalted butter, softened * 1 3/4 cups (350g) granulated sugar * 2 large eggs * 1 teaspoon vanilla extract * 1 cup (240ml) sour cream * 1/4 cup (60ml) lemon juice * 2 tablespoons lemon zest

For the Glaze:

* 2 cups (240g) powdered sugar * 3 to 4 tablespoons lemon juice

How to Make This lemon lemon cake Recipe

Get ready to bake! Here are the easy steps to follow:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, until desired consistency is reached.
10. Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving. For a delightful twist, consider trying this recipe as a Gluten Free Lemon Cake if you are gluten sensitive.

How to Serve This lemon lemon cake Recipe

This lemon lemon cake is delicious on its own, but here are some serving suggestions to elevate your experience:

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh berries like raspberries or blueberries.
Dust with a little extra powdered sugar for a prettier presentation.
Pair it with a cup of hot tea or coffee.
Enjoy for afternoon tea, special occasions, or a simple treat any time of day.
If you are planning an outdoor meal, our Spring Picnic Lemon Cake might be just what you are looking for.

How to Store This lemon lemon cake Recipe

Proper storage will keep your lemon lemon cake fresh and delicious:

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: If frozen, allow the cake to come to room temperature before serving. No reheating is typically necessary.
Shelf Life: At room temperature, this cake will stay fresh for about 2-3 days if properly covered.

Tips to Make This lemon lemon cake Recipe

Here are a few tips and tricks to guarantee lemon lemon cake success!

Use room temperature ingredients: This helps the batter come together smoothly and evenly.
Don’t overmix the batter: Overmixing can result in a tough cake. Mix until just combined.
Zest the lemon before juicing: It’s easier to zest a whole lemon than a juiced one.
Add more lemon zest: If you want an extra citrusy kick, add a little more lemon zest to the batter.
Let the cake cool completely before glazing: This will prevent the glaze from melting.
For a special occassion, consider a Spring Vegetable Lemon Cake!

Helpful Notes for This lemon lemon cake Recipe

A few extra clarifications can make all the difference:

Lemon Juice: Freshly squeezed lemon juice is always best for flavor. Bottled lemon juice can be used in a pinch, but the flavor won’t be as vibrant.
Sour Cream: Full fat sour cream is recommended for the best flavor and moisture, but low fat can be substituted.
Baking Pan: If you don’t have a 9×13 inch pan, you can use two 8-inch round pans. Reduce baking time by a few minutes.
Glaze Consistency: Adjust the amount of lemon juice in the glaze to achieve your desired consistency.

Variation of This lemon lemon cake Recipe

Want to shake things up? Here are some variations:

Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter.
Lemon Blueberry Cake: Gently fold in 1 cup of fresh blueberries to the batter before baking.
Lemon Raspberry Cake: Substitute raspberries for blueberries for a different fruity twist.
Lemon Coconut Cake: Add 1/2 cup of shredded coconut to the batter and sprinkle some on top before baking. Remember to use quality lemon and cake ingredients to get great results.

What makes this lemon lemon cake recipe different?

This recipe uses a double dose of lemon, both in the cake and the glaze, to amplify the citrus flavor. It’s based on a cherished family recipe, perfected for a bright and tangy taste.

How do I get the most lemon flavor in my lemon lemon cake?

Use fresh lemon juice and zest, and be generous with both! Adding lemon extract can also boost the flavor. Make sure to incorporate the zest well into the batter for maximum impact.

Can I freeze lemon lemon cake?

Yes, lemon lemon cake freezes well. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Allow it to thaw completely before serving for the best taste and texture.

What’s the best way to store lemon lemon cake?

Store lemon lemon cake in an airtight container at room temperature. This will help keep it moist and fresh for several days. You can also refrigerate it, but it may become slightly drier.

Conclusion

I hope this lemon lemon cake recipe brings as much joy to your kitchen as it has to mine. It’s a slice of sunshine, perfect for sharing with loved ones or enjoying all by yourself with a cup of tea. This recipe is so easy to make and so delicious to eat. Give this delightful lemon lemon cake a try and let me know what you think in the comments below!