Hello, homemaker!
Lately, I’ve been in full baking mode over here. Bread on the counter, a cake cooling by the stove, flour dusted somewhere it probably shouldn’t be, and the house smelling like something warm and good is always happening in the kitchen.
I just love baking from scratch. It slows the day down a little. It makes home feel extra cozy. And when you have a kid asking, “Is it ready yet?” every ten minutes, you know you’re making something worth waiting for.
But I’ll be honest with you. As much as I love baking for my family, I don’t always have the time or energy to pull out ten different ingredients every single time I want to make a simple cake loaf.
So I have a little homemaker secret.
I use the same homemade cake mix for many of my cake loaves!
It’s like having a universal cake mix that I keep ready, and then I can turn it into different flavors depending on what we’re craving. Vanilla loaf, banana cake, orange cake, cinnamon cake, and lately, this bright and soft lemon cake recipe.
This lemon cake has quickly become one of our recent favorites. My son especially loves it. It’s citrusy, soft, tender, and just sweet enough without being too much. It’s the kind of cake that feels perfect with a cup of tea in the afternoon or served after supper when everyone wants “just a little something.”
And the best part? It’s wonderfully easy when you already have your homemade cake mix ready.
Why You’ll Love This Lemon Cake Recipe
This lemon cake is soft, moist, and easy to make. It uses basic pantry ingredients and comes together quickly if you already have your dry cake mix prepared.
It’s perfect for family snacking, afternoon tea, lunchbox treats, or a simple weekend dessert. It also stores well, which makes it a nice cake to bake ahead for the week.
The flavor is sweet and lightly tangy, with enough lemon to taste fresh but not so much that it becomes sour. My son loves the balance of it, and I love that it feels homemade without being complicated.
Homemade Cake Mix Base
This is the simple dry cake mix I like to keep on hand. You can make a bigger batch and store it in an airtight jar or container, or you can mix just enough for one cake.
Dry Ingredients for One Cake Loaf
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Mix everything together in a bowl until well combined. This is your basic homemade cake mix for one loaf cake. If you only want to make one loaf, use the recipe above.
This portion will make approximately 2 cups of cake mix which require the following wet ingredients.
Wet Ingredients for One Cake Loaf
For every two cups of dry cake mix, add the following:
- 2 eggs
- ¾ cup milk
- ½ cup oil or melted butter
- 1 teaspoon vanilla extract
To make baking even easier, you can prepare several batches, like what I do, at once and store them individually in jars or bags.
Recipe for Two Cake Loaves
For 2 loaves, use the following recipe:
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
Don't forget to double your wet ingredients, too!
Wet Ingredients for Two Cake Loaves
- 4 eggs
- 1 ½ cup milk
- 1 cup oil or melted butter
- 2 teaspoons vanilla extract
Label them as “cake loaf mix,” and when you’re ready to bake, all you need to do is add the wet ingredients and flavorings.
That’s the kind of simple homemaking shortcut I can get behind.
Easy Lemon Cake Recipe (One Loaf)
Ingredients
- 1 batch homemade cake mix
- 2 large eggs
- ¾ cup milk
- ¼ cup oil or melted butter
- 1 lemon (zest of 1 lemon, juice of 1 lemon)
- 1 teaspoon vanilla paste or vanilla extract
Optional Lemon Glaze
- ¾ cup powdered sugar
- 1 to 2 tablespoons lemon juice
- A little lemon zest, if desired
Instructions
1. Preheat oven
Preheat your oven to 350°F. Grease a loaf pan or line it with parchment paper.
2. Prepare the dry ingredients or dry cake mix
In a large mixing bowl, add your homemade cake mix. Give it a quick stir to loosen everything up.
3. Prepare the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, oil or melted butter, lemon juice of 1 lemon, lemon zest of 1 lemon, and vanilla extract.
Pour the wet ingredients into the dry cake mix. Stir gently until everything is just combined. Try not to overmix the batter. A few small lumps are perfectly fine.
Pour the batter into your prepared loaf pan and smooth the top.
4. Bake
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a little different, so start checking around the 40-minute mark.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
5. Drizzle glaze over the cooled cake
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake. Add a little lemon zest on top if you want it extra pretty and bright.
Slice and serve.
Extra Tips
For the softest lemon cake, don’t overmix the batter. Stir only until the ingredients come together. Overmixing can make the cake dense instead of tender.
Fresh lemon juice and zest give the best flavor. Bottled lemon juice will work in a pinch, but fresh lemons make the cake taste brighter and more homemade.
You can use either oil or melted butter. Oil makes the cake extra moist, while butter gives it a richer flavor. Both are good, so use what you have.
If you want a stronger lemon flavor, add a little more zest. Lemon zest carries so much of that beautiful citrus fragrance without adding too much tartness.
How to Store Lemon Cake
Once the cake has cooled completely, store it in an airtight container at room temperature for up to 3 days.
You can also keep it in the refrigerator if your kitchen is warm, though I like to let refrigerated slices sit out for a few minutes before serving so they soften back up.
This lemon cake also freezes nicely. Wrap individual slices and freeze them for quick treats later. Just thaw a slice when you want something sweet with coffee or tea.
Simple Ways to Serve Lemon Cake
This cake is lovely on its own, but there are a few cozy ways to serve it.
A slice with hot tea feels simple and slow. A little whipped cream makes it feel more like dessert. Fresh berries on the side are beautiful if you have them. And for children, a plain slice with a glass of milk is usually more than enough.
It’s also a sweet cake to bring to a neighbor, a church gathering, or a family brunch. Because it’s baked in a loaf pan, it travels well and slices easily.
More Homemade Ideas
Looking for more homemade ideas? Take a look around the blog for more simple, from-scratch recipes and homemaking inspiration.
Did you enjoy this post? Don't forget to bookmark or save this recipe to Pinterest so you can easily find your way back to this post when you need it.
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease a loaf pan or line it with parchment paper.
- Prepare the dry ingredients.In a large mixing bowl, add your homemade cake mix. Give it a quick stir to loosen everything up.
- Mix the wet ingredients.In a separate bowl, whisk together the eggs, milk, oil or melted butter, lemon juice of 1 lemon, lemon zest of 1 lemon, and vanilla extract.Pour the wet ingredients into the dry cake mix. Stir gently until everything is just combined. Try not to overmix the batter. A few small lumps are perfectly fine.
- Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a little different, so start checking around the 40-minute mark.Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle glaze over the cooled cake. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake. Add a little lemon zest on top if you want it extra pretty and bright.Slice and serve.
