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Lemon Dream Cake Recipe​

Lemon Dream Cake Recipe

5 from 1 vote
This lemon dream cake recipe combines a tender, airy sponge with bright lemon zest and juice, topped with a sweet lemon glaze. It’s simple to make, easy to customize, and delivers a refreshing citrus flavor that’s loved by all. Ideal for birthdays, tea parties, or as a decadent treat at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • Cake
  • 2 ½ cups all-purpose flour sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 3 tbsp lemon zest freshly grated
  • ¼ cup fresh lemon juice
  • 1 cup whole milk
  • 1 tsp vanilla extract optional
  • Glaze/Frosting
  • 2 cups powdered sugar sifted
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest optional, for garnish
  • 2 tbsp heavy cream or butter for creamier texture

Equipment

  • 2 × 8-inch round cake pans (or 9-inch if preferred)
  • Mixing bowls (medium and large)
  • Electric mixer or whisk
  • Sifter for dry ingredients
  • Spatula
  • Zester or grater
  • Measuring cups and spoons
  • Wire cooling rack
  • Toothpick (for doneness testing)

Method
 

  1. Preheat Oven: Preheat to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
  4. Add Eggs and Zest: Add eggs one at a time, beating well after each. Stir in the lemon zest and vanilla extract.
  5. Combine Dry and Wet Ingredients: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently to avoid overmixing.
  6. Add Lemon Juice: Fold in the fresh lemon juice until just combined.
  7. Bake: Divide batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
  9. Prepare Glaze: Whisk powdered sugar with lemon juice and heavy cream/butter until smooth. Pour over cooled cake. Garnish with extra zest if desired.

Notes

  • Fresh lemons are essential for the best flavor; bottled juice is not recommended.
  • Avoid overmixing once flour is added to keep the cake light and tender.
  • For extra moistness, brush the layers with lemon simple syrup before glazing.
  • Can be made gluten-free using almond or rice flour, or vegan using flax eggs and plant-based butter.
  • Cake can be stored 2–3 days at room temperature in an airtight container, up to 5 days in the fridge, or frozen for up to 2 months.
Lemon Dream Cake Recipe​