Lovely Little Lemon Cake

 Craving Lemon? This recipe uses lemon in the batter, glaze and icing. Honestly, It took us a while to get just the lemon cake we had in mind- "One layer, lighter than a pound cake, moist with multiple lemon flavors."  Add a little sunshine to your day and enjoy.  

Lovely Little Lemon Cake


Lovely Little Lemon Cake

Preheat the oven to 325ºF

Generously grease an 8 inch Springform pan and line the bottom with greased parchment paper.


    Syrup Ingredients:
  • 8 tablespoons fresh lemon juice
  • 8 tablespoons sugar
  • Cake Ingredients:
  • 1/2 cup confectioners sugar
  • 1 cup sugar
  • 10 tablespoons softened butter
  • 6 tablespoons vegetable oil
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • Zest of two lemons
  • 2 tablespoons lemon juice
  • 3 eggs, room temperature
  • 2/3 cup sour cream
  • 1/3 cup milk
  • 2 3/4 cups cake flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • Glaze:
  • 6-8 tablespoons simple lemon syrup
  • Icing Ingredients:
  • Remaining simple lemon syrup (read recipe)
  • 2 tablespoons softened butter
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • Pinch of salt


  1. Prepare the simple lemon syrup: Combine the lemon juice and sugar in a saucepan and bring to a boil stirring once or twice- just until the sugar is completely dissolved. Remove from heat and set aside.
  2. Prepare the cake batter- In a large bowl, using an electric mixer, beat the confectioners sugar, sugar, butter, oil, lemon extract, vanilla extract, lemon zest and lemon juice until smooth and creamy.
  3. Beat in the eggs one at a time until incorporated.
  4. Add the sour cream and milk, mix well.
  5. Sift the dry ingredients (Cake flour, baking powder and salt) and add to the batter- using a low speed, mixing only until combined.
  6. Pour batter into the prepared 8 inch springform pan.
  7. Bake for 55-60 minutes. Watch carefully and test for doneness.
  8. Allow cake to cool for 10 minutes and gently poke several holes with a toothpick or cake tester.
  9. Drizzle 4 tablespoons of lemon syrup onto the cake and spread evenly.
  10. Once cake is cooled remove from pan and place on a serving platter.
  11. Prepare the icing: Beat the remaining lemon syrup with butter, confectioners sugar, vanilla and salt until smooth.
  12. Ice the cake


Make ahead- this cake tastes even better the next day.

Use only fresh lemons

Watch the baking time carefully- if over baked the cake can be dry.

Skip the Icing and serve with whipped cream combined with remaining lemon simple syrup.

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Lovely Little Lemon Cake




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