Homemade Lemon Cake
Recipe from Scratch

I have more than just a moist homemade lemon cake recipe from scratch, check out these recipes below

This is homemade lemon cake is a beauty. I also include my homemade lemon butter cream frosting (and lemon cream cheese frosting) that makes this moist cake even better.  Heaven on a fork. 

Homemade Lemon Cake Recipe from Scratch

Lemon Cake Recipe


Includes lemon selection and tips on juicing, zesting and storage.

Lemon Meringue Pie, Lemon Meringue (Ice Cream) Pie, Lemon Poke Cake, Lemon Sauce (Savory), Lemon Fruit Sauce (Sweet), Homemade Limoncello, Lemon Drop Martinis, Lemon Ice Cream, Lemon Whip Dessert, Lemon Bars, Lemon Cheesecake, Lemon Chiffon Salad, Lemon Chicken, Lemon Shrimp with Angel Hair Pasta.

Lemon Cookie Recipes

Lemon Drop Martini

Mile High Lemon Meringue Pie

Old Fashioned Lemonade

Lemon Poppy Seed Muffins

Fresh Lemon Sponge Cake



3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt

1 cup butter, softened
2-1/2 cups white sugar, divided

4 eggs, room temperature
1/3 cup freshly grated lemon zest
3/4 cup fresh lemon juice, divided

3/4 cup buttermilk, room temperature

1 tsp vanilla extract

2 cups powdered sugar
3-1/2 TBS fresh lemon juice

PREHEAT oven to 350 degrees. Grease and flour two 8 inch round pans, lining the bottom with parchment paper if desired.

Beat 2 cups white sugar and butter until light and fluffy; approximately 5 minutes.  With mixer on medium speed, add eggs, one at a time, with the lemon zest. 

Sift together, flour, baking powder, baking soda and salt into a bowl.  In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla extract. 

Alternate adding the flour and buttermilk mixtures to the batter – starting and ending with the flour mixture.  Divide evenly between the pans and spread the tops evenly. 

Bake for 45 - 60 minutes or until toothpick inserted in the center comes out clean.  Allow to cool in pans on wire racks for 10 minutes. 

Meanwhile combine the remaining 1/2 cup white sugar and 1/2 cup lemon juice in a small saucepan, cooking over low heat until the sugar dissolves.

Remove cakes and set over wire rack on a baking sheet (best to sit upside down on rack, so the syrup is spooned onto the bottom of the cakes - it absorbs better). Allow cakes to cool completely.

For the glaze, combine powdered sugar and lemon juice in a small bowl and mix with a whisk until smooth.  Pour over the tops of the cakes and let drizzle down the center.  Garnish with lemon slices. 


4 cups powdered sugar, sifted
1/2 cup butter, softened
2 TBS fresh lemon juice
1 tsp freshly grated lemon zest
2 TBS milk
2 drops of yellow food coloring (optional)

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

Here's the Lemon Cream Cheese Frosting recipe used with this lemon cake recipe.


1 (8oz) pkg cream cheese, softened
1 cup powdered sugar, sifted
2 cups whipped cream
1 small pkg instant lemon pudding mix
1 cup milk
1 TBS fresh lemon zest

In a large bowl, beat the sifted powdered sugar and cream cheese until smooth. Fold in whipped cream.

In a small bowl, beat the lemon pudding mix and milk for 2 minutes with an electric mixer on low speed; stir in 1 tablespoon finely shredded lemon zest. Fold the pudding into the cream cheese mixture and frost cooled cake.  Cake recipe adapted from the Barefoot Contessa.

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