
Why You’ll Love This Recipe
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Bold, fresh lemon flavor in every bite
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Super moist texture that stays soft for days
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Easy-to-make with simple ingredients
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Perfect balance of sweet and tart
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Great for any occasion—holidays, birthdays, or just because
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
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1 cup unsalted butter, softened
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1 ½ cups granulated sugar
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4 large eggs
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1 tablespoon lemon zest
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¼ cup fresh lemon juice
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup sour cream
For the glaze:
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
Directions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
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In a large mixing bowl, cream the butter and sugar together until light and fluffy.
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Beat in the eggs, one at a time, then stir in the lemon zest and lemon juice.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix just until combined.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool slightly. Meanwhile, whisk together the powdered sugar and lemon juice to make the glaze.
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Drizzle the glaze over the warm cake and let it soak in. Cool completely before serving.
Servings and timing
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Servings: 12
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Prep time: 15 minutes
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Bake time: 35–40 minutes
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Cooling time: 30 minutes
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Total time: about 1 hour 30 minutes
Variations
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Use Greek yogurt instead of sour cream for a tangy twist
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Add a layer of lemon curd between two round cakes
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Top with whipped cream and berries for a refreshing finish
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Replace part of the flour with almond flour for a nutty flavor
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Add poppy seeds for texture and visual appeal
Storage/Reheating
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Storage: Store the cake covered at room temperature for up to 3 days or in the fridge for up to 5 days.
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Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
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Reheating: Microwave individual slices for 10–15 seconds to warm slightly before eating.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and actually tastes better as the flavors settle.
What’s the best way to zest a lemon?
Use a microplane or fine grater to gently remove the yellow part of the peel, avoiding the bitter white pith.
Can I make this into cupcakes?
Absolutely—just reduce the baking time to about 18–22 minutes and watch closely.
How do I keep the cake from sticking?
Make sure to grease and flour your pan well, or use parchment paper for easy removal.
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will give it a finer crumb, but all-purpose flour works perfectly too.
What can I use instead of sour cream?
Greek yogurt or buttermilk are great substitutes and maintain the moist texture.
How thick should the glaze be?
Thick enough to drizzle but thin enough to soak into the cake—a spoonable consistency is ideal.
Can I double this recipe?
Yes, it doubles well—just use a larger pan or bake in two batches.
Is this cake good for layering?
Definitely. Use it as a base for layered lemon cakes with curd or frosting between the layers.
Conclusion
Lemon Cake To Die For isn’t just a name—it’s a promise. With its bright citrus punch, moist crumb, and sweet-tart glaze, this cake is a citrus lover’s dream come true. Whether you’re baking it for a special event or simply to satisfy a craving, it’s sure to become a go-to favorite in your dessert rotation.

Lemon Cake To Die For
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- Author: Ava
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Ingredients
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
For the glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round pans.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in lemon zest and lemon juice.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
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Pour batter into the prepared pan(s) and smooth the top.
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Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
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Let cake cool slightly. In a small bowl, mix powdered sugar and lemon juice to form glaze.
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Drizzle glaze over warm cake and allow it to soak in. Cool completely before serving.
Notes
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Use Greek yogurt or buttermilk if sour cream isn’t available.
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Turn it into cupcakes by adjusting bake time to 18–22 minutes.
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Add lemon curd or berries for an extra layer of flavor.
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For a bakery-style finish, sift powdered sugar on top before serving.
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Glaze consistency should be pourable but not too runny.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dessert
- Method: Baking
- Cuisine: American