Easy Lemon Cake (Moist, Fluffy & Full of Lemon Flavour)

Prep: 15 minutes | Cook: 40 minutes | Total: 55 minutes | Serves: 10–12
Best For: Afternoon tea, family gatherings, easy desserts

A Simple Homemade Lemon Cake

This easy lemon cake is soft, moist and full of fresh lemon flavour, with a simple lemon icing that adds just the right amount of sweetness. The ingredients are familiar, the method is beginner-friendly and you don't need complicated decorating skills to make it look beautiful.

It's the kind of cake that belongs in the middle of the table with tea, coffee and people coming back for another slice. Whether you're baking for family, taking something along to fellowship or simply using up a few lemons, it's a lovely recipe to have tucked away.

Ingredients for Easy Lemon Cake

• 2 cups plain flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• ¾ cup caster sugar

• 125 g unsalted butter, softened

• 2 large eggs

• ¾ cup milk

• 2 teaspoons vanilla extract

• 2 tablespoons finely grated lemon zest

• ¼ cup fresh lemon juice

For the Lemon Icing:

• 1½ cups icing sugar, sifted

• 2–3 tablespoons fresh lemon juice

Optional:

• Extra lemon zest, for decorating

• Thin lemon slices, for serving

• Fresh berries, for serving

Step-by-Step Instructions

1. Preheat the oven. Heat your oven to 180°C conventional or 160°C fan-forced. Grease and line a 20 cm round cake tin.

2. Combine the dry ingredients. Add the flour, baking powder and salt to a bowl and whisk together.

3. Cream the butter and sugar. In a separate large bowl, beat the softened butter and caster sugar until pale and creamy.

4. Add the eggs. Beat in the eggs one at a time until combined.

5. Add the lemon. Mix through the lemon zest, lemon juice and vanilla.

6. Finish the batter. Add the dry ingredients and milk gradually, alternating between the two. Mix gently until just combined.

7. Bake the cake. Spoon the batter into the prepared cake tin and smooth the top. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

8. Cool completely. Leave the cake in the tin for 10 minutes before transferring it to a wire rack.

9. Make the lemon icing. Mix the icing sugar with enough lemon juice to create a thick but pourable icing.

10. Ice the cake. Once completely cool, spoon the lemon icing over the cake and allow it to gently run down the sides.

Helpful Tips

• Use fresh lemon juice and zest for the brightest lemon flavour.

• Zest the lemons before squeezing them — much easier than trying to zest an already-squeezed lemon. 

• Don't overmix once the flour has been added or the cake can become dense.

• Let the cake cool completely before icing so the lemon icing doesn't melt into the cake.

Why This Recipe Works

• Fresh lemon zest and juice provide natural lemon flavour.

• Simple supermarket ingredients keep the recipe affordable.

• The cake is soft and moist without requiring complicated techniques.

• A quick lemon icing adds extra flavour without heavy frosting.

• Beginner-friendly and suitable for everyday baking.

• Perfect for afternoon tea, family gatherings and sharing.

Explore More Family-Friendly Recipes

If you enjoyed this recipe, you may also love:

• Easy Carrot Cake (Moist, Simple & Foolproof)

• Easy Chocolate Cake (Moist, Simple & Foolproof)

• 3-Ingredient Lemonade Scones (Fluffy, Easy & Foolproof)

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Alofa Tunoa shares budget-friendly recipes, family meals, one-pan dinners, and Pacific Island inspired food rooted in Samoan culture and faith-filled home cooking.

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