I bake a bright and tangy lemon dessert — soft cake layers (or cupcakes) bursting with citrus flavor and finished with a sweet lemon glaze or frosting. It’s light, refreshing, and perfect for anyone who can’t get enough lemon.
Why You’ll Love This Recipe
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I love how the lemon flavor shines through — tart but perfectly balanced with sweetness.
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The cake (or cupcakes) come out moist and tender, thanks to fresh lemon juice and zest.
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It’s versatile — I can serve it as a layer cake, loaf cake, or cupcakes.
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The lemon glaze or frosting adds an extra punch of citrus.
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It’s a cheerful dessert for spring, summer, or any time I crave something fresh.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake
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all-purpose flour
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baking powder
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salt
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unsalted butter, softened
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granulated sugar
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eggs
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fresh lemon zest
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fresh lemon juice
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vanilla extract
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milk or buttermilk
For the glaze or frosting
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powdered sugar
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fresh lemon juice
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lemon zest (optional)
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unsalted butter (if making buttercream frosting)
Directions
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Preheat oven to 175°C (350°F). Grease and flour a loaf pan, cake pan, or line muffin tins for cupcakes.
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
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Add dry ingredients alternately with milk, mixing until just combined.
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Pour into prepared pan or divide among cupcake liners.
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Bake loaf/cake for 40–45 minutes, or cupcakes for 18–22 minutes, until a toothpick comes out clean.
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For glaze: whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake or cupcakes.
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For frosting: beat butter, powdered sugar, lemon juice, and zest until fluffy, then spread or pipe onto cooled dessert.
Servings and timing
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Makes about 12 cupcakes or 1 loaf/8-inch cake
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Prep time: 15 minutes
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Bake time: 18–22 minutes for cupcakes, 40–45 minutes for loaf/cake
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Cooling and glazing: 20 minutes
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Total time: about 1 hour 15 minutes
Variations
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I sometimes fold in blueberries or raspberries for a fruity twist.
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A cream cheese lemon frosting gives a tangy balance to the sweet cake.
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A dusting of powdered sugar works for a simple, elegant finish.
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For a stronger citrus kick, I add orange or lime zest along with lemon.
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Mini cupcakes bake in 10–12 minutes and make perfect bite-sized treats.
Storage/reheating
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I store glazed cake at room temperature for up to 2 days, or in the fridge for 4–5 days.
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Frosted versions keep best in the fridge.
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The cake freezes well — I wrap it tightly and thaw overnight before serving.
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To refresh, I microwave a slice for 8–10 seconds for a warm, soft texture.
FAQs
How do I get the strongest lemon flavor?
I use both fresh juice and zest — zest adds concentrated citrus oils that really boost flavor.
Can I use bottled lemon juice?
I don’t recommend it, since fresh lemon juice makes the flavor brighter and fresher.
Can I make this gluten-free?
Yes, I use a 1:1 gluten-free baking flour blend. The texture stays soft and light.
What’s the difference between glaze and frosting?
The glaze is light, tangy, and seeps into the cake, while frosting is thicker and creamier for a richer finish.
Can I double the recipe?
Yes, I often double it to make a layered cake. Just adjust baking times as needed.
Conclusion
I find Calling All Lemon Lovers Cake to be the ultimate citrus dessert. It’s moist, tangy, and cheerful, with just the right balance of sweet and tart. Whether I bake it as a loaf, cake, or cupcakes, it always brings a burst of sunshine to the table.
Print
Calling All Lemon Lovers
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes or 1 loaf/8-inch cake
- Diet: Vegetarian
Description
A bright and tangy lemon dessert with moist cake layers or cupcakes infused with fresh lemon juice and zest. Topped with a citrusy glaze or fluffy lemon frosting, it’s the perfect treat for lemon lovers.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tbsp fresh lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/2 cup milk or buttermilk
1 cup powdered sugar (for glaze)
2–3 tbsp fresh lemon juice (for glaze)
1/2 cup unsalted butter, softened (if making frosting)
1 1/2 cups powdered sugar (for frosting)
1 tbsp lemon juice (for frosting)
1 tsp lemon zest (optional for frosting)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a loaf pan, cake pan, or line muffin tins for cupcakes.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Add the dry ingredients alternately with milk, mixing just until combined.
- Pour the batter into the prepared pan or divide among cupcake liners.
- Bake loaf/cake for 40–45 minutes, or cupcakes for 18–22 minutes, until a toothpick inserted comes out clean.
- Cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
- For glaze: whisk powdered sugar with lemon juice until smooth and drizzle over cooled cake.
- For frosting: beat butter, powdered sugar, lemon juice, and zest until light and fluffy. Spread or pipe onto cooled cake or cupcakes.
Notes
Fold in blueberries or raspberries for a fruity variation.
Cream cheese lemon frosting adds a tangy richness.
Dust with powdered sugar for a simple finish.
Combine orange or lime zest with lemon for a citrus blend.
Mini cupcakes bake in 10–12 minutes for bite-sized treats.
Store glazed cake at room temperature for up to 2 days or refrigerate frosted cakes for up to 5 days.
Freeze tightly wrapped cake for up to 2 months. Thaw overnight before serving.
Microwave slices for 8–10 seconds to refresh texture before eating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake or slice
- Calories: 230
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
