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–+ servings
A slice of homemade lemon cake with three moist layers, fluffy white frosting, lemon zest, and a fresh lemon slice on top, served on a white plate.

Lemon Cake

This moist and flavorful lemon cake has been perfected over 15+ years and served to thousands. Balanced with both lemon zest and juice, and featuring a bakery trick to stay tender for days.
4 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best lemon cake recipe, Easy lemon cake recipe with oil, Lemon Cake, Lemon cake recipe Mary Berry, Moist lemon cake, Simple lemon cake recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & Frosting Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 390kcal
Cost: $10

Equipment

  • 2 9-inch round cake pans (Greased and floured)
  • 1 Electric mixer (Hand or stand)
  • 2–3 Large mixing bowls (For wet and dry ingredients)
  • 1 set Measuring cups & spoons
  • 1 Fine grater or zester (For lemon zest)
  • 1–2 Wire cooling racks (For even cooling)

Ingredients

Cake Base

  • 2 ½ cups All-purpose flour
  • 1 ½ cups Granulated sugar
  • 3 Large eggs - Room temperature
  • ½ cup Unsalted butter - Softened
  • ½ cup Vegetable oil
  • 1 cup Buttermilk - Room temperature
  • 2 ½ teaspoon Baking powder
  • ½ teaspoon Salt

Lemon Flavor

  • 2–3 Lemons - Zested and juiced
  • 2 teaspoon Vanilla extract - Pure
  • Frosting

Frosting

  • 4 oz Cream cheese - Softened
  • ½ cup Unsalted butter - Softened
  • 2 cups Powdered sugar - Sifted
  • 1–2 tablespoon Lemon juice - Adjust to taste

Optional Lemon Syrup

  • ¼ cup Lemon juice - Fresh
  • ¼ cup Granulated sugar - Heated until dissolved

Instructions

  • Preheat the oven to 350°F (175°C) so it's ready when your batter is done.
  • Grease and flour two 9-inch round cake pans to prevent sticking.
  • Zest and juice fresh lemons, keeping them separate for proper mixing later.
  • Cream butter and sugar together until light and fluffy for best texture.
  • Add eggs one at a time, mixing well after each to avoid splitting.
    Top-down view of a mixing bowl with creamed butter and sugar, a raw egg yolk in the center, and lemon cake ingredients scattered on a floured countertop.
  • Mix in the vegetable oil and vanilla extract until smooth.
  • Stir in the lemon zest to release all the citrus oils into the batter.
  • In another bowl, whisk flour, baking powder, and salt together.
  • Add dry ingredients and buttermilk alternately, starting and ending with flour.
    Top-down view of a mixing bowl with partially combined lemon cake batter and a whisk, on a floured wooden surface.
  • Stir in lemon juice gently at the end, being careful not to overmix.
  • Divide batter between pans, smoothing the tops for even baking.
  • Bake for 25–30 minutes until a toothpick inserted comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • (Optional) While still warm, poke holes and brush with lemon syrup for extra flavor.
  • Beat cream cheese and butter, then mix in powdered sugar and lemon juice for frosting.
  • Frost cooled cakes and store in airtight container or serve immediately.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 120g | Calories: 390kcal | Carbohydrates: 50g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 220mg | Potassium: 100mg | Fiber: 1g | Sugar: 32g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1.5mg