Zesty Lemon Vanilla Cake

Name: Zesty Lemon Vanilla Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup sour cream; 1/4 cup fresh lemon juice; Zest of 2 lemons; 1 tablespoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; Zest of 1 lemon

Highlighted under: Sweet Recipe Collection

I’ve always been drawn to the bright, refreshing flavor of lemon, and when paired with vanilla, it creates a delightful cake that’s perfect for any occasion. This Zesty Lemon Vanilla Cake is my go-to dessert for celebrations and afternoon tea. The combination of zesty lemon juice and fragrant vanilla makes each bite a burst of sunshine. I find that using fresh lemons really elevates the flavor, making it tangy yet sweet, while the vanilla adds a comforting warmth. It's simply irresistible!

Created by

Luca

Last updated on 2026-02-09T15:25:27.574Z

When I first baked this Zesty Lemon Vanilla Cake, I didn’t expect the response it garnered from my friends and family. They were raving about how the flavor combination works wonders. I discovered that the key is using both the zest and the juice of the lemon for a fuller flavor profile. Additionally, incorporating sour cream into the batter gave it a moist texture that kept everyone coming back for seconds.

One of my favorite moments was sharing this cake at a picnic. The bright, sunny flavor matched perfectly with the outdoor setting, and it was a hit among adults and kids alike. I always make sure to have extra lemon zest on the side for those who want an extra zing. It’s a delightful baking experience each time!

Why You Will Love This Cake
Bright, zesty flavor that wakes up your taste buds
Moist texture thanks to the perfect balance of ingredients
Perfect for birthdays, picnics, or just a sweet treat

Understanding the Ingredients

The key to achieving that perfect balance of flavor in this Zesty Lemon Vanilla Cake lies in the quality of your ingredients. The combination of fresh lemon juice and zest not only brightens the cake but also contributes acidity, which activates the baking soda for a lighter texture. You can substitute Greek yogurt for sour cream if you need a lower-fat option; it will still provide moisture and a hint of tanginess.

Using unsalted butter allows you to control the overall saltiness of the cake. Be sure to bring it to room temperature for better incorporation with the sugars. If you find yourself short of eggs, you can use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg, although the texture may be slightly denser.

Baking Tips for Success

When mixing your batter, be careful not to overmix after adding the dry ingredients. Overmixing can lead to a tough cake as gluten develops. Instead, mix just until you see no dry streaks of flour. To ensure even baking, use an oven thermometer; ovens can often be off by 10 to 20 degrees. If you notice the edges browning too quickly, you can shield them with strips of aluminum foil.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy. For an extra layer of flavor, you might consider soaking the cake layers with a simple syrup made from equal parts sugar and water, flavored with additional lemon juice, before frosting.

Ingredients

Gather the following ingredients to create this delightful Zesty Lemon Vanilla Cake:

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
Zest of 2 lemons
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the Frosting

1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Zest of 1 lemon

Make sure to have all the ingredients measured out and ready before you start mixing!

Instructions

Follow these simple steps to bake the Zesty Lemon Vanilla Cake:

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Pour the batter into a greased and floured cake pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan.

Prepare the Frosting

While the cake cools, make the frosting by creaming the softened butter with powdered sugar, then mix in the lemon juice, lemon zest, and vanilla extract until smooth and creamy.

Frost and Serve

Once the cake is completely cooled, spread the frosting evenly on top of the cake. Garnish with extra lemon zest if desired, and slice to serve.

Enjoy your homemade Zesty Lemon Vanilla Cake with family and friends!

Pro Tips

For an extra zing, try adding a few drops of lemon extract to your frosting. This will give it a more intense lemon flavor that pairs wonderfully with the cake.

Frosting Variations

While the frosting as described is light and refreshing, you can add a touch of cream cheese for a richer texture. Simply use 1 cup of softened cream cheese along with the butter and adjust the powdered sugar accordingly for sweetness. This variation will offer a delightful tangy contrast to the sweet lemon cake.

For an extra citrus kick, consider infusing the frosting with orange zest. This not only complements the lemon but also adds deeper layers of flavor. Just be sure to finely grate the zest so it integrates smoothly into the frosting.

Storage and Make-Ahead Tips

This Zesty Lemon Vanilla Cake stores well at room temperature for 2-3 days, covered loosely to maintain moisture. If you choose to frost it ahead of time, it’s best stored in the refrigerator, where it can last up to a week. Just allow it to come to room temperature before serving for the best flavor and texture.

For longer storage, consider freezing the un-frosted cake layers. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy, let them thaw in the refrigerator overnight. Once they’re fully thawed, you can frost them as directed.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour for a lighter texture, but you may need to adjust the amount slightly.

→ How do I store the leftover cake?

Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life.

→ Can I make this cake gluten-free?

Definitely! Substitute the all-purpose flour with a gluten-free blend, ensuring it includes a binding agent.

→ What can I use instead of sour cream?

You can use plain Greek yogurt as a substitute for sour cream in this recipe.