Lemon Cake: Creamy, dreamy, cheesy perfection.

My Sunny Lemon Cake

This cake always makes me smile. It is like a burst of sunshine on a cloudy day. The secret is using real lemons. That bright yellow zest makes all the difference.

I learned to make it from my own grandma. She grew a big lemon tree in her backyard. I still laugh at that. She would send me out to pick lemons in my pajamas.

Why Real Lemons Matter

That little bit of lemon zest is magic. It holds the most wonderful oils. Doesn’t that smell amazing? It fills your whole kitchen with happiness.

This matters because good food should wake up your senses. Using real ingredients connects you to your food. It just tastes better, don’t you think? What is your favorite smell in the kitchen?

A Little Cake Secret

The recipe uses both butter and shortening. I know that seems funny. But trust your grandma on this one. The shortening helps the cake stay soft for days.

Fun fact: The acid in lemon juice reacts with the baking soda. This makes the cake rise up nice and tall. It is like a little science project in your oven. I love watching it grow.

The Mixing Dance

Do not just dump everything in the bowl. The recipe has a special order. You add the milk and flour in turns. This keeps the batter smooth and happy.

This matters because gentle mixing makes a tender cake. If you mix too hard, the cake can get tough. Have you ever had a cake that was too dense? What do you think went wrong?

The Best Part: Frosting!

This frosting is so creamy and light. Make sure your butter is soft. If it is too cold, you will have lumpy frosting. And nobody wants that.

I always give the bowl a good scrape. You want every bit of that sweet, lemony goodness. Do you like a lot of frosting or just a little? I am a “lot” person myself.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	½ cup	softened
butter-flavored shortening	½ cup
granulated sugar	1½ cups
lemon zest	2 tablespoons	2 large lemons
lemon extract	1 tablespoon
vanilla extract	1 teaspoon
eggs	3 large	room temperature
fresh lemon juice	⅓ cup
all-purpose flour	3 cups
baking soda	½ teaspoon
baking powder	2 teaspoons
salt	½ teaspoon
whole milk	1½ cups	warm
unsalted butter	1½ cups	softened
powdered sugar	5 cups
lemon extract	3 teaspoons
salt	1 pinch
milk	1 tablespoon

My Sunshine Lemon Cake

This cake always reminds me of my grandma’s yellow kitchen. She baked it every spring. The whole house would smell like fresh lemons. I try to make it just like she did. It feels like a big, sunny hug on a plate. Doesn’t that sound nice?

Let’s get our pans ready. This recipe is simple, but you have to pay attention. I still laugh at the time I used cold butter. It just wouldn’t cream properly! Now I always make sure it’s soft. (My hard-learned tip: use room temperature eggs and butter. It makes everything so much smoother!)

Step 1: First, turn your oven to 350°F. Get two round cake pans. Spray them well and put a round of parchment paper at the bottom. This little trick saves so much trouble. The cakes will pop right out later.

Step 2: Now, let’s cream the butter, shortening, and sugar. Mix them until they are pale and fluffy. It should look like a soft, creamy cloud. This is the secret to a light cake. I love watching it all come together.

Step 3: Scrape the bowl’s sides with a spatula. Add the lemon zest and both extracts. The smell is just amazing. It already smells like sunshine and happiness. Can you guess which ingredient gives the strongest flavor? Is it the zest, juice, or extract? Share below!

Step 4: Crack in the eggs and pour in the lemon juice. Mix it on high for a few minutes. The batter might look a little curdled. Don’t you worry one bit. It will all smooth out perfectly in the end.

Step 5: In another bowl, sift your dry ingredients. This is the flour, baking soda, baking powder, and salt. Sifting makes the cake extra tender. It’s a small step that makes a big difference.

Step 6: Now, we mix it all. Add a bit of milk, then some flour. Keep going until everything is just combined. Please do not overmix! A few little lumps are just fine. They will bake right out.

Step 7 & 8: Divide the batter between your pans. Smooth the tops. Then, into the oven they go. Bake until a toothpick poked in the center comes out clean. The waiting is the hardest part, I think.

Step 9 & 10: Let the cakes cool a bit in the pans. Then, move them to a rack. While they cool, make the frosting. Beat the butter and sugar until it’s fluffy and dreamy. Add that lovely lemon extract last.

Step 11: Time for the fun part! Place one cake layer on a plate. Spread frosting on top. Gently set the second layer on it. Now frost the top and all around the sides. There you have it. A beautiful, sunny lemon cake.

Cook Time: 25–30 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Twists on a Classic

This cake is wonderful as it is. But sometimes, it’s fun to play with the recipe. Here are a few ideas I’ve tried over the years. My grandkids love every single one.

Lemon Blueberry Swirl: Gently fold a cup of fresh blueberries into the batter. They add little juicy bursts of flavor. It’s a perfect summer treat.

Lemon Lavender Dream: Add a teaspoon of culinary lavender to the dry ingredients. It makes the cake taste so elegant and special. Doesn’t that sound lovely?

Lemon Coconut Cloud: Mix shredded coconut into the frosting. Then, press more coconut onto the outside of the cake. It’s like a tropical vacation in every bite.

Which one would you try first? Comment below!

Serving Your Sunshine Cake

This cake is a star all on its own. But a little extra touch can make it a real showstopper. I love adding a few fresh raspberries on the side. Their tartness is just perfect with the sweet cake. A dollop of whipped cream never hurts either.

For a drink, a cup of Earl Grey tea is my go-to. The bergamot and lemon are old friends. If you’re feeling fancy, a glass of chilled Prosecco is wonderful. The bubbles cut through the richness so nicely. Which would you choose tonight?

Keeping Your Lemon Cake Fresh

This cake stays wonderfully moist. Just cover it tightly and keep it in the fridge. It will be happy there for up to five days.

You can also freeze the cake for later. Wrap the whole cake or single slices in plastic wrap. Then pop them into a freezer bag for up to three months.

I once left a cake on the counter overnight. The frosting was a sad, soft mess the next day. Now I always chill it right away.

This matters because a good cake is a treasure. Storing it well means you can enjoy it slowly. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dense? Be sure not to overmix the batter. Stir just until you no longer see dry flour.

I remember when my cake stuck to the pan. I was so disappointed. Now I always use that parchment paper circle.

Is your frosting too sweet? The secret is that pinch of salt. It balances the sugar perfectly and makes the lemon flavor shine.

Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Lemon Cake Questions Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make the cake ahead? A: Absolutely. Bake the layers a day early. Frost it the next day.

Q: What if I don’t have shortening? A: Just use one cup of butter instead. The texture will be a little different but still good.

Q: Can I make a smaller cake? A: You can halve the recipe. Just use two 6-inch pans.

Q: Any extra tips? A: Use room temperature eggs and milk. This helps all the ingredients become friends more easily. Which tip will you try first?

Bake with Love

I hope this recipe brings sunshine to your kitchen. It is a favorite in my family. I love hearing your stories too.

Sharing food is one of life’s great joys. It connects us all. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.