Go Back
+ servings
Yummy easy lemon cake

Easy Lemon Cake

This easy lemon cake is moist and delicious with a thick creamy lemon buttercream on top. Make this for your next birthday celebration or as an easy Easter or spring pot luck item for a party! 
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 431kcal
Author foodnessgracious


  • 2 1/2 cups all purpose flour
  • 3 tsp baking powder
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 tbsp lemon zest
  • 6 tbsp lemon juice
  • 1 cup vegetable oil
  • 4 cups powdered sugar sifted
  • 8 oz unsalted butter softened
  • 1 tbsp milk
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon zest


  • Preheat the oven to 350 degrees F. Line a 13x9 inch baking pan with parchment paper.
  • In a bowl combine the flour, baking powder and sugar.
  • In the bowl of a stand mixer add the eggs, sour cream, lemon zest, lemon juice and vegetable oil.
  • With a whisk attachment, beat the wet ingredients on medium-high until well combined and it becomes thicker and has more volume, about 5 minutes.
  • Scrape down the sides of the bowl a few times and then add the flour mixture on low, scraping down the bowl a few times.
  • Transfer the cake batter to the pan and evenly spread it out.
  • Place in the oven and bake for 40-45 minutes and then let cool.
  • To make the buttercream, add all of the ingredients to the bowl of the stand mixer and with a whisk attachment beat on low speed until the powdered sugar has been mixed in.
  • Turn the speed up to high and beat until soft and creamy.
  • Once the cake is cool, spread the buttercream on top and cut into individual squares. 


Serving: 1g | Calories: 431kcal | Carbohydrates: 86g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 45mg | Potassium: 214mg | Sugar: 65g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1.7mg