The Ultimate Zesty Lemon Cake: A Simple Guide to Citrus Perfection

Prepare to tantalize your taste buds with this incredibly **easy zesty lemon cake**, a true celebration of fresh and fragrant citrus flavors! Imagine a **soft, airy sponge** delicately infused with vibrant lemon juice and bright lemon zest. This delightful base is then crowned with a luscious, **simple lemon icing** that cascades elegantly down the sides, and finally adorned with delicate, shimmering **candied lemon peel**. It’s a symphony of textures and tastes, promising a baking experience as enjoyable as the eating itself.

This remarkable cake is designed for effortless preparation, making it the perfect **everyday teatime treat** or a delightful snack for any moment. Yet, its simple elegance and captivating decoration elevate it, rendering it equally suitable for **bigger occasions or festive gatherings**. Whether you’re hosting a casual brunch or a special celebration, this **homemade lemon cake** is guaranteed to impress with its vibrant appeal and irresistible flavor. It’s truly a versatile staple for any home baker’s repertoire.

For many, citrus-infused baked goods hold a special place in their hearts, and this **lemon sponge cake** is no exception. It joins the ranks of beloved recipes, offering a unique texture that stands out. While it shares some similarities with a classic lemon drizzle cake, this particular recipe delivers a noticeably lighter and more delicate crumb. It achieves a wonderful balance, residing somewhere delightful between the tender moistness of a traditional **lemon pound cake** and the airy lightness of a classic sponge. This unique characteristic is what makes it a standout choice for those seeking a less dense, yet utterly satisfying lemon dessert.

Distinguishing itself further from a typical lemon drizzle, this **easy lemon cake recipe** features a generous, **thick lemon-flavored icing** rather than a thin, permeable glaze. This substantial topping provides a rich burst of lemon in every bite, adding a luxurious creaminess that perfectly complements the soft sponge. Furthermore, the inclusion of **homemade candied lemon peel** isn’t just for show; it enhances both the flavor and texture of the cake. These glistening strips offer a delightful chewiness and an intensified citrus note, creating a truly unique and eye-catching decoration that makes this **zesty lemon cake** a feast for both the eyes and the palate.

Ingredients for Your Perfect Lemon Cake

Crafting this delicious **homemade lemon cake** requires only a handful of readily available, basic ingredients. The beauty of this recipe lies in its simplicity, allowing the fresh lemon flavor to truly shine through. Here’s a detailed look at what you’ll need to gather:

Ensuring you have all your ingredients measured and ready before you begin will make the baking process smooth and enjoyable. This method, known as ‘mise en place,’ is a professional secret for consistent results in any kitchen.

• Dry Ingredients:
  • Self-raising flour: This provides the primary structure and rise for your cake. If you don’t have self-raising flour, you can easily substitute it with plain (all-purpose) flour combined with additional baking powder (see substitutions section for details).
  • Caster sugar: Its fine granules dissolve easily, contributing to the cake’s delicate texture and sweetness.
  • Icing sugar (powdered sugar): Essential for creating that smooth, thick lemon glaze that beautifully tops the cake.
  • Baking powder: Works in conjunction with self-raising flour (or plain flour) to ensure a light and airy crumb.
  • Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors, making the lemon notes pop.
• Wet Ingredients:
  • Unsalted butter: Softened butter is key for creaming with sugar, creating air pockets that contribute to the cake’s light texture.
  • Eggs: Large eggs provide structure, richness, and moisture.
  • Lemons (5 in total): The star of the show! We’ll be utilizing every part – the zest for intense aroma, the juice for vibrant acidity in both the cake and icing, and the peel for stunning candied decoration. Ensure they are unwaxed if possible, or thoroughly scrubbed if waxed.
  • Greek yogurt: This secret ingredient adds incredible moisture, richness, and a slight tanginess to the cake, complementing the lemon beautifully and contributing to a tender crumb.

For the precise quantities and a comprehensive step-by-step guide, please refer to the detailed recipe card further down this page. It contains all the information you need to create this fantastic **zesty lemon cake** with confidence.

Detailed Baking Instructions

Creating this **delightful lemon cake** is a straightforward process, but paying attention to a few key details will ensure a perfect result every time. Let’s walk through each step to bake your way to citrusy bliss.

Preparing the Cake Batter

1. Begin by preheating your oven to 170°C (150°C fan assisted). This ensures the oven is at the correct temperature when your cake goes in, promoting even baking. Lightly grease an 18 cm round, deep cake tin (preferably loose-bottomed or springform) and line the base with baking parchment. This crucial step prevents sticking and allows for easy removal of your beautifully baked cake.
2. In a large mixing bowl, combine the softened unsalted butter and caster sugar. Using an electric whisk (either hand-held or a stand mixer with a paddle attachment), beat these ingredients together until the mixture is pale, light, and fluffy. This creaming process incorporates air, which is fundamental to achieving a light and tender sponge. This usually takes about 3-4 minutes.
3. Add the eggs, one at a time, beating thoroughly after each addition until fully incorporated. Don’t worry if the mixture appears to curdle slightly; this is a common occurrence and won’t affect the final cake. Continue mixing until smooth.



4. Next, fold in the freshly grated lemon zest and a touch of vanilla extract. Mix gently to combine, ensuring the fragrant zest is evenly distributed throughout the batter. Remember to scrape down the sides and bottom of the bowl periodically with a spatula to ensure all ingredients are well incorporated.
5. Finally, in a separate bowl, whisk together the self-raising flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the Greek yogurt. Fold everything together with a spatula or on a low speed with your electric mixer until the ingredients are **just combined**. Overmixing at this stage can lead to a tough cake, so stop as soon as no streaks of flour are visible.



6. Transfer the cake batter into your prepared baking tin, using the back of a spoon or a spatula to gently smooth out the top. This helps ensure an even rise and a flat surface for your icing.
7. Bake in the preheated oven for approximately 50-55 minutes, or until the top is golden brown and a skewer or toothpick inserted into the center comes out clean. This indicates the cake is thoroughly cooked. Remove the cake from the oven and allow it to cool in the tin for 10 minutes before carefully transferring it to a wire rack to cool completely. Cooling on a wire rack allows air circulation, preventing the bottom of the cake from becoming soggy.

Creating the Candied Lemon Peel

While your **lemon cake** is cooling, you can prepare the elegant candied lemon peel that will serve as a beautiful and flavorful garnish. This simple step adds a gourmet touch.

1. Using a vegetable peeler, carefully peel large, wide strips from two unwaxed lemons. Try to get as much of the bright yellow peel as possible, avoiding the bitter white pith underneath.
2. With a sharp knife, meticulously remove any remaining white pith from the back of the lemon peel. The pith can impart a bitter flavor, so cleanliness here is key.
3. Once the pith is removed, slice the peel into very thin strips, julienne-style. Aim for consistent, delicate matchsticks.



4. In a small saucepan, combine 200g of granulated sugar and 200ml of water. Place the saucepan over a medium heat and stir until the sugar has completely dissolved, forming a clear syrup.
5. Add the prepared lemon peel strips to the sugar syrup. Reduce the heat to low and let it simmer gently for about 15 minutes. The peel will soften and become translucent, absorbing the sweetness of the syrup.
6. Using a slotted spoon, carefully remove the candied peel from the syrup and place it on a sheet of kitchen paper towel to dry and cool. The peel will become slightly tacky and perfectly pliable for decoration.

Assembling and Decorating Your Zesty Masterpiece

With the cake cooled and candied peel ready, it’s time for the crowning glory – the lemon icing and final decoration.

1. For the icing, sieve 400g of icing (powdered) sugar into a medium bowl. Gradually add approximately 5 tablespoons of fresh lemon juice, mixing continuously until you achieve a thick, smooth, and pourable consistency. The icing should be thick enough to cling to the spoon but still drip slowly. Adjust the lemon juice amount as needed, adding a tiny bit more if it’s too thick, or a spoonful more icing sugar if it’s too thin.
2. Once your cake is completely cool, place it on a cake stand or a serving plate. Spoon the lemon icing right into the middle of the cake.
3. Expert Tip for a Perfect Drip: To achieve an even coating and those appealing drips, you may gently tilt the cake stand or plate slightly from side to side and forwards and backwards. This helps distribute the icing naturally, allowing it to cascade beautifully down the sides of the cake for a fun and eye-catching effect.
4. Allow the icing to set for about 20 minutes at room temperature. This will give it a slightly firm crust.
5. Finally, artfully arrange your homemade candied lemon peel on top of the cake. You can create intricate patterns or simply sprinkle them for a rustic charm. Now, your **zesty lemon cake** looks absolutely perfect and is ready to be enjoyed!

Thoughtful Substitutions for Your Lemon Cake

Life in the kitchen often requires flexibility, and this **easy lemon cake recipe** is wonderfully adaptable. Don’t have an ingredient on hand? Here are some simple substitutions that will still yield a fantastic result, ensuring you can bake this delicious cake whenever the craving strikes.

• Self-raising flour: If you find yourself without self-raising flour, you can easily create your own. Simply use the exact same amount of plain (all-purpose) flour and increase the amount of baking powder to 2 teaspoons. Ensure you whisk them together well before adding to the wet ingredients.
• Caster sugar: This recipe works beautifully with either white or golden caster sugar. If neither is available, granulated sugar can be used as a direct substitute. The key is to beat it thoroughly with the butter to ensure it dissolves well.
• Butter: Both salted and unsalted butter are suitable for this recipe. If you opt for salted butter, remember to omit the ½ teaspoon of salt from the dry ingredients to maintain the perfect flavor balance.
• Eggs: The recipe calls for 3 large eggs. If you only have medium-sized eggs, use 4 of them to ensure adequate moisture and structure in your cake batter.
• Greek yogurt: This ingredient adds a wonderful richness and tang. If Greek yogurt isn’t available, you can substitute it with an equal amount of buttermilk or sour cream. Both will provide similar moisture and acidity, contributing to a tender crumb.

Exciting Variations to Explore

While this **classic zesty lemon cake** is perfect as is, it also serves as a fantastic base for creativity. Feel free to experiment with these variations to tailor the cake to your preferences or to suit different occasions.

• Layer It Up: Transform this simple cake into an impressive **layered lemon cake**. Divide the batter evenly between two 20 cm (8-inch) sandwich tins and bake for approximately 20 minutes at 160°C (fan) until golden and a toothpick comes out clean. Once cooled, you can fill your layers with a vibrant homemade lemon curd, a cloud-like whipped cream, or a rich lemon-flavored buttercream for an elegant and delicious dessert.
• Explore Different Citrus: Don’t limit yourself to just lemons! This recipe is incredibly adaptable to other citrus fruits. Try using fresh oranges or limes for a distinct flavor profile, or even create a delightful blend of different citrus fruits for a complex and aromatic cake.
• Alternative Toppings: If you prefer a lighter or less sweet finish, consider swapping the traditional lemon icing for other delicious options. A dollop of Greek yogurt, as seen in my Lemon Semolina Cake recipe, offers a delightful tang. Alternatively, a smooth and tangy cream cheese frosting would also work exceptionally well, adding a rich creaminess.
• Gluten-Free Lemon Cake: Making this cake gluten-free is simple. Replace the standard self-raising flour with an equal amount of self-raising gluten-free flour blend. Always double-check that your baking powder (if adding extra) is also certified gluten-free.
• Vegan Lemon Cake: For those seeking a plant-based option, while this specific recipe isn’t vegan, you can find a wonderful Easy Vegan Lemon Cake recipe from Veggie Desserts blog that offers similar vibrant flavors.
• Bundt Cake Style: Give your lemon cake an impressive shape by baking it in a Bundt pan. You might need to adjust baking times slightly and ensure the pan is thoroughly greased and floured. Check out a dedicated Lemon Bundt Cake recipe for specific guidance.

Essential Equipment for Baking

You don’t need a professional kitchen filled with gadgets to create this spectacular **zesty lemon cake**. Only a few basic, yet essential, pieces of equipment will make your baking process smooth and enjoyable, ensuring delicious results every time.

• Electric mixer: A hand-held electric mixer or a freestanding stand mixer with the paddle attachment is highly recommended. It makes creaming the butter and sugar, and incorporating the eggs, much quicker and more efficient, resulting in a lighter batter. While you *can* do it by hand, an electric mixer truly simplifies the process.
• 18 cm deep, loose-bottom cake tin: This is the ideal size for this recipe, allowing the cake to bake evenly and achieve a good height. The loose-bottom design makes for easy removal of the finished cake without damaging its delicate structure. As an alternative, a standard loaf tin can also be used, transforming this into a delightful **lemon loaf cake** or **zesty lemon loaf cake**.
• Baking paper (parchment paper): Crucial for lining the base of your cake tin. It prevents sticking and ensures your cake lifts out cleanly, saving you from frustration.
• Slotted spoon (optional): Extremely useful for carefully removing the candied lemon peel from the hot sugar syrup, allowing the syrup to drain away easily.

Storage and Freezing Guidelines

To ensure your delicious **zesty lemon cake** remains fresh and delightful for as long as possible, proper storage is key. Here’s how to store leftovers and even freeze your cake for future enjoyment.

Storage

Any leftover slices of this **homemade lemon cake** should be stored at room temperature in an airtight container. This will keep it fresh for up to 2 days. While still delicious, it’s worth noting that homemade cakes tend to dry out over time, so it is always at its best when eaten fresh, ideally within 24-36 hours of baking.

The candied lemon peel, if prepared separately and not yet used for decoration, can be stored in an airtight container in the refrigerator for up to 5 days. Ensure the container is truly airtight to prevent the peel from absorbing any other fridge odors, which could alter its delicate citrus flavor.

Freezing

This **lemon cake** freezes beautifully, making it an excellent option for meal prepping desserts or saving for a later date. To freeze, ensure the cake is completely plain – without any icing or candied lemon peel decoration. Once the cake has cooled completely to room temperature, wrap it tightly in a double layer of clingfilm (plastic wrap) and then in a layer of aluminum foil. This double protection helps prevent freezer burn and preserves moisture. Place the well-wrapped cake in the freezer, where it can be stored for up to 3 months.

When you’re ready to enjoy it, thaw the frozen cake at room temperature overnight. Once fully thawed, you can proceed with making the fresh lemon icing and decorating it with freshly prepared or previously stored candied citrus peel before serving. This method ensures your cake tastes as fresh as if it were just baked.

Frequently Asked Questions (FAQs)

Baking can sometimes come with questions, especially when striving for perfection. Here are some common queries about making this **zesty lemon cake**, along with helpful answers to ensure your baking success.

What type of lemon is best to use in this recipe?

You can use any type or variety of lemons for this recipe; the key is freshness. However, I highly recommend sticking to **unwaxed lemons**, particularly because we are utilizing both the zest in the cake batter and the peel for candying. Unwaxed lemons have a purer, more intense aroma and flavor in their skin. If only waxed lemons are available, it’s essential to lightly scrub the peel under running warm water to remove any wax residue before zesting or peeling.

Why did my cake split on top?

A cake splitting or cracking on top is a common occurrence and usually points to inconsistencies in oven temperature. Often, it happens when the oven temperature is too high, causing the outside of the cake to set and crust over quickly, while the inside continues to rise, eventually breaking through the surface. To avoid this, once you place the cake in the oven, resist the urge to open the oven doors until the cake is at least partially set and has risen significantly. If your cake does rise and split or crack on top, don’t despair! You can simply level it with a serrated knife once it’s completely cooled. Just cut off the ‘dome’ to create a flat surface. For an even easier fix, flip the cake upside down before pouring the icing over it. The flat bottom becomes the new top, and nobody will ever know the difference!

My cake came out really dry, why is that?

A dry cake is often the result of either an oven that is too hot or baking the cake for an excessive amount of time. Every oven can vary, even if set to the same temperature. I develop and test my recipes using a fan-assisted oven, and this cake typically takes exactly 50-55 minutes at 170°C. However, different ovens may require slight adjustments to baking times and temperatures. To ensure accuracy, I highly recommend using an additional oven thermometer to verify your oven’s true temperature. Additionally, start checking the cake for doneness from around the 40-minute mark onwards, using the skewer test. If the skewer comes out clean, it’s ready. It’s always better to take a cake out slightly early than to overbake it into dryness.

📖 The Ultimate Zesty Lemon Cake Recipe

This quick, simple, and utterly delicious **everyday lemon sponge cake** is truly bursting with fragrant citrus. It’s the perfect treat for any occasion, combining a light, moist crumb with a vibrant lemon icing and delightful candied peel.

• Prep Time: 25 mins
• Cook Time: 55 mins
• Total Time: 1 hr 20 mins
• Course: Dessert
• Cuisine: British
• Keywords: easy lemon cake, lemon cake, lemon sponge, zesty lemon cake, homemade lemon cake recipe
• Servings: 10 people
• Calories: 560 kcal per serving
• Author: Anna Wierzbinska (adapted from BBC Good Food)

Equipment

• 18 cm round, deep cake tin (loose-bottom or springform recommended)
• Hand-held electric mixer or freestanding mixer with the paddle attachment
• Baking paper (parchment paper)
• Slotted spoon (optional, for candied peel)

Ingredients

• 175 g unsalted butter (softened)
• 175 g golden caster sugar
• 3 large eggs
• 3 large unwaxed lemons (zested, plus an additional 5 tablespoons of juice for icing)
• 1 teaspoon vanilla extract
• 250 g self-raising flour (see notes for alternatives)
• ½ teaspoon baking powder
• ½ teaspoon salt
• 100 g Greek yogurt
• 400 g icing sugar (for the glaze)

For the Candied Lemon Peel:

• 2 large unwaxed lemons (peel only)
• 200 g granulated sugar
• 200 ml water

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. While a conversion to US customary is provided in the original source, please be aware that I haven’t personally tested using this method, and slight variations might occur.

Instructions

1. Preheat your oven to 170°C (150°C fan assisted). Grease an 18 cm deep, loose-bottomed or springform cake tin and line its base with baking parchment. This ensures your cake bakes evenly and can be removed easily.
2. In a large bowl, beat the softened butter and caster sugar together with an electric whisk until the mixture is visibly pale and fluffy, typically for about 4 minutes. This process incorporates air into the batter, which is essential for a light texture.
3. Add the eggs to the mixture, one at a time, ensuring you beat well after each addition until fully combined. Then, stir in the vibrant lemon zest and fragrant vanilla extract.
4. In a separate bowl, whisk together the 250g of self-raising flour, ½ teaspoon baking powder, and ½ teaspoon of salt. Gently fold this dry mixture into the wet ingredients, alternating with the 100g of Greek yogurt. Mix until the ingredients are **just combined**, being careful not to overmix, as this can lead to a dense cake.
5. Spoon the prepared cake mixture into your lined tin and use a spatula to gently smooth the top.
6. Bake in the center of the preheated oven for 50-55 minutes. The cake should be golden brown on top and firm to the touch, and a skewer inserted into the middle should come out clean. Allow the cake to cool in the tin for 10 minutes before carefully transferring it to a wire rack to cool completely.

For the Lemon Icing:

1. Once the cake is fully cooled, sieve 400g of icing sugar into a bowl. Gradually beat in the 5 tablespoons of fresh lemon juice until you achieve a thick, smooth icing consistency that is pourable but not watery.
2. Place the cooled cake on a serving plate or cake stand. Carefully spoon the icing over the top, allowing it to naturally drip down the sides for a beautiful effect. Let the icing set for about 20 minutes.

For the Candied Lemon Peel:

1. Using a vegetable peeler, create large, wide strips from the peel of 2 unwaxed lemons. With a sharp knife, carefully remove any white pith from the back of the peel, as it can be bitter.
2. Julienne the cleaned lemon peel into very thin matchsticks.
3. In a small saucepan, combine the 200g of granulated sugar and 200ml of water. Heat over a medium flame, stirring until the sugar has fully dissolved to create a syrup.
4. Add the thinly sliced lemon peel to the sugar syrup and simmer gently for 15 minutes. The peel will soften and become translucent.
5. Using a slotted spoon, remove the candied peel from the syrup and place it on a paper towel to cool and dry.
6. Once the icing has set slightly, arrange the cooled candied lemon peel artistically on top of the cake to complete your beautiful creation.

Notes

• If you don’t have self-raising flour, you can use the same amount of plain (all-purpose) flour, but remember to increase the baking powder to 2 teaspoons for the correct rise.
• Storage: Store any leftover **zesty lemon cake** in an airtight container at room temperature for up to 2 days. It is always best enjoyed fresh.
• Freezing: The plain cake (without icing or candied peel) can be frozen for up to 3 months. Ensure it’s completely cool, then wrap it tightly in a double layer of clingfilm and place it in the freezer. Thaw at room temperature overnight, then decorate with fresh icing and citrus peel before serving.

Nutrition Information

Serving Size: 95g

• Calories: 560kcal
• Carbohydrates: 101g
• Protein: 7g
• Fat: 16g
• Saturated Fat: 10g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 94mg
• Sodium: 168mg
• Potassium: 141mg
• Fiber: 2g
• Sugar: 78g
• Vitamin A: 531IU
• Vitamin C: 29mg
• Calcium: 55mg
• Iron: 1mg

This recipe was originally published in April 2019. It has been updated with new photos, a revised recipe, and additional tips in March 2022 to provide an even better baking experience.