There’s something quietly satisfying about a lemon cake without frosting. It’s like a soft sigh on a sunny afternoon — simple, bright, and a bit unexpected. I remember the last time I baked this cake, the kitchen filled with that gentle lemon scent that somehow feels like a gentle wake-up call. I was halfway through mixing the batter when my phone buzzed, and I got distracted, leaving a few crumbs on the counter. But even with that tiny interruption, the cake turned out moist and tangy, the kind of treat that doesn’t need anything extra to shine.
That moment of waiting for it to cool, watching the steam fade away, was oddly soothing. I sliced a piece, the crumb tender and fresh, and that first bite — well, it was like a little burst of sunshine. If you’re craving a dessert that’s uncomplicated yet full of character, this cake fits the bill.
- Moist and tender with a natural lemon zing — no frosting needed to impress.
- Simple ingredients come together quickly, letting you enjoy baking without fuss.
- It’s simple — and that’s kind of the point. No extra sweetness to overpower the lemon.
- Great for when you want a dessert that feels light but still satisfying.
- Pairs beautifully with a cup of tea or a fresh fruit salad for a casual treat.
If you’re worried about it being too plain, don’t be. This cake has just enough tang and softness to keep you coming back for another slice. Plus, it stores well for a couple of days, making it a nice option to bake ahead.
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Lemon Cake No Frosting
- Total Time: 50 minutes
- Yield: 8 1x
Description
A moist and tangy lemon cake made without frosting, perfect for a simple and refreshing dessert.
Ingredients
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Making this lemon cake requires no fancy tools — just your basic mixing bowls and a reliable pan. I usually bake it in an 8-inch round pan, but it’s forgiving if your pan is slightly bigger or smaller. Serving it with fresh berries or a dusting of powdered sugar can add a little flair without fuss.
Occasionally, I’ve swapped sour cream for Greek yogurt and noticed a slight difference in texture, but it’s still delicious. Adding a few poppy seeds is something I haven’t fully tested, but I imagine it could add a nice touch of crunch. And if you’re feeling adventurous, a light glaze made from lemon juice and powdered sugar could be nice, though that’s not necessary at all.
FAQ
Can I make this cake dairy-free? I haven’t tried a dairy-free version myself, but swapping butter and sour cream for plant-based alternatives might work if you’re up for a little experiment.
How should I store leftovers? Keep the cake in an airtight container at room temperature for up to two days or pop it in the fridge for a few more days if needed.
Is this cake suitable for a special occasion? It’s understated but elegant. Perfect if you want something less sweet but still memorable.
Ready to bring this light, tangy lemon cake into your kitchen? Go ahead, save it, print it, and bake. It’s a little moment of refreshment waiting for you.