Lemony Lemon Cake

“It’s finger licking good!!! – That’s how good this cake tastes.

Lemony Lemon Cake

I am not kidding. My usual vanilla loving, never chocolate, no way other flavors are even flavors audience have gone gaga’s on this cake, which means I am definitely not exaggerating!!!

Lemony Lemon Cake

It’s pillowy soft and lemon zested mightily both inside and outside the cake. And that is what giving this cake that lemony bunch in your mouth after every bite. Yes, you can taste that sweet and tangy lemony taste in every bite.

Lemony Lemon Cake

Lemon is more like spring & summer scent for me than just for summer. I had my first lemon poppy seed cake a few years back. But I never baked one by myself. This is the first one with some changes to the basic cake version. And it didn’t disappoint.

Lemony Lemon Cake

The star ingredients to this cake are lemon(of course), lemon juice, zest and sour cream. In addition, the lemon juice syrup will soak the cake tops with much needed punch and sweetness. The top dusted with sugar and lemon zest makes the whole thing balanced in sugary and lemony way.

Let me show you how easy it is to make!! This way, please…

Lemony Lemon Cake

  • Servings: (3) 6 inch cakes or (4) 4 inch cakes
  • Difficulty: Easy
  • Print

Finger licking good, zesty lemon Cake


  • 1 ½ cups All purpose flour (I mixed 1 cup all purpose & ½ cup whole wheat)
  • 1 tsp Baking powder
  • ½ tsp salt
  • 1.5 tsp Pure Vanilla extract
  • 1 stick (1/2 cup) Unsalted butter at room temp
  • ¾ cup Sugar
  • 2 large Eggs
  • ½ cup Sour Cream
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • Lemon Syrup: 1 tbsp Lemon Juice + 1 tbsp Water + 2 tbsp Powdered Sugar
  • ½ cup Powdered Sugar for dusting
  • 1 tsp Lemon zest for decorating


  1. Preheat Oven to 350 degree F. Apply butter or oil spray to the cake pans and keep them ready.
  2. In a bowl of stand mixer with paddle attachment, add butter, sugar and beat on high speed for 3-4 mins until they are light and creamy.
  3. Add both eggs, one at a time followed by vanilla, lemon juice, lemon zest and finally sour cream.
  4. Now, add the dry ingredients – Flour(s), baking powder and salt. Mix this well in the stand mixer making sure not to over beat.
  5. Pour the mixture evenly in the cake pans and bake them for 18 mins or until toothpick inserted in the middle comes out clean.
  6. Make the lemon syrup as per the measurements and keep it ready.
  7. Once the cakes are out of the oven, while they are still warm, poke small holes using tooth pick. Pour/Drizzle the syrup on the warm cakes with a spoon and let them cool down completely.
  8. Finally, when you are ready to serve, sprinkle the powdered sugar using tea strainer and zest the lemon for that added touch of more lemon. Enjoy!!!!!


Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.

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Author: Smithasbakelove

Hi, This is Smitha. Thanks for stopping by to share my passion for baking easy and yummy food. Happy to have you here.

23 thoughts

  1. Oooo this does look good! My mum loves lemon cakes. Given limited ability to get ingredients at the moment, I’d be lacking sour cream. Would it work without it, do you think? I love your photos by the way, amazing!  ♥ x

    Liked by 1 person

    1. Thank you for your lovely comments.
      Sure, you can substitute homemade buttermilk— 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. Another option is, You can also use 1 cup of plain yogurt. I did these substitutes and got same results.

      Liked by 1 person

  2. Hey this recipe is looking great..last year in initial lockdown time I was all crazy for baking and apart from the regular Chocolate and vanilla I tried orange and mango cake too. I am not great in baking just a normal one. Orange turned out good mango was average. That time I did thought about lemon cake as I love lemon tea time cakes from some selected bakeries but dropped the idea. Now your recipe is pushing me to make one. I have saved it for my reference. Just a query can we use normal cream instead of sour cream?


    1. Its great to hear that you are trying new flavors. Me too – my latest obsession is strawberry. I tried couple but none tasted or worked out to my satisfaction.
      Regarding the cream – I never used cream as sour cream substitute as I always have homemade yogurt as a backup. So, I am not sure about it.
      Sour cream has 20% fat content and the sour taste and brings that much needed moisture to the cake. I would say the best substitute of sour cream are yogurt(1:1) and cream cheese(1 cup of sour cream can be replaced by 3/4 cup of cream cheese).


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