Every so often, someone at my family table will ask for a dessert that tastes like summer sunshine wrapped in a simple slice. That’s exactly how Southern Lemon Cake became a favorite in our home. One afternoon, my niece stopped by with a craving for something bright and comforting. I made this Southern Lemon Cake, and the way her eyes lit up with the first bite told me I had something special on my hands. It wasn’t just the tartness or the sweet drizzle but how it brought all of us together—sharing stories, smiles, and seconds around the kitchen island.
I’ve made many cakes, but this Southern Lemon Cake stands out because it manages to be moist and tender while packing a punch of fresh lemon flavor. It’s not overly fussy, which is a win when juggling busy days. It’s become a go-to for celebrations and quiet moments alike because it feels like something made with care. And the best part? My family keeps asking for it again and again.
If you’re looking for a lemon cake that blends classic Southern charm with a moist texture and easy prep, this Southern Lemon Cake might just be your next family favorite. From the tender crumb to the lemon drizzle cake icing, it hits a perfect note every time. I’m excited to share what I’ve learned, so your kitchen can fill with that same sweet lemon scent—and your family can make some fresh memories too.
For those who love Southern-style desserts, this recipe is a crowd-pleaser that fits in beautifully with other classics like the lemon marbled cheesecake bars I shared before. If lemons are a favorite flavor in your home, you might also enjoy these lemon pound cake recipes from this wonderful community This Southern lemon pound cake recipe is super moist and packed ….
Whatever your occasion, this Southern Lemon Cake makes dessert feel like a warm invitation to gather, laugh, and savor. I hope you’ll try it for your next meal touchpoint.
What You’ll Need
To make a Southern Lemon Cake that’s just right, here’s my simple list of ingredients:
- 2 1/2 cups all-purpose flour – for that tender crumb
- 2 teaspoons baking powder – helps it rise nice and even
- 1/2 teaspoon baking soda – balances the buttermilk acidity
- 1/2 teaspoon salt – enhances lemon brightness
- 1 cup buttermilk – I always use fresh buttermilk for that classic tang (for a buttermilk lemon cake vibe!)
- 1 cup unsalted butter, softened – room temperature is key for easy mixing
- 2 cups granulated sugar – sweet but not overpowering
- 4 large eggs – bind the cake together
- Zest of 2 lemons – fresh zest gives the best citrus hit
- 1/3 cup fresh lemon juice – the real lemon flavor punch
- 1 teaspoon vanilla extract – adds depth to the lemon
For the lemon drizzle cake glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice (adjust for desired drizzle thickness)
For the best Southern Lemon Cake, I recommend using fresh lemons—not the bottled juice—because the flavor is brighter and cleaner. You’ll find everything for this Southern Lemon Cake at your regular grocery store, so no specialty shopping trips needed.
This Southern Lemon Cake is forgiving if you need to swap out ingredients—if you don’t have buttermilk on hand, try mixing 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit for 5 minutes. My family prefers when I zest extra lemons into the batter because it amps up the citrus punch just right.
A little prep tip: zest your lemons before juicing them to make things smoother. Also, having your butter softened ahead saves time during mixing.
Trust me, this Southern Lemon Cake ingredient list keeps things simple without sacrificing flavor!
How to Make It
Making this Southern Lemon Cake is like welcoming a good friend into your kitchen—easy and satisfying every step of the way.
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish, depending on your preference. This Southern Lemon Cake can adapt to your baking pan choice.
- Mix dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Setting these aside helps your Southern Lemon Cake rise evenly.
- Cream butter and sugar. Using a hand or stand mixer, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial—it’s where the air gets in to create that moist lemon cake texture.
- Add eggs one at a time. Beat each egg fully before adding the next. This Southern Lemon Cake gets its structure here.
- Mix in zest and vanilla. Add your fresh lemon zest and vanilla extract, blending well.
- Alternate adding dry ingredients and buttermilk. Start with a third of the dry mix, blend gently, then half the buttermilk, then dry, then buttermilk, finishing with the last dry ingredients. This helps your cake stay tender and moist.
- Stir in lemon juice last. Don’t overmix or your Southern Lemon Cake could get tough—the juice adds the fresh lemon bite.
- Pour batter into your prepared pan. Smooth the top so it bakes evenly.
- Bake for 45 to 55 minutes. You’ll know your Southern Lemon Cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool the cake in the pan for 10-15 minutes. Then turn out onto a wire rack to cool completely before the glaze.
While your Southern Lemon Cake is cooking, your kitchen will smell amazing—like a blend of fresh lemons and buttery goodness. Don’t worry if your Southern Lemon Cake looks a bit risen and golden on top; that’s exactly what you want.
You can whip up the lemon drizzle glaze while it cools, mixing powdered sugar and fresh lemon juice until smooth but still pourable. Drizzle over the cake generously.
If you want an easy tweak, try adding a tablespoon of poppy seeds to the batter before baking—it gives a little texture without changing that moist lemon cake feel. For more great lemon-flavored treats, your family might enjoy this lemon marbled cheesecake bars recipe from MomsGate.
How much time will this take? From start to finish, this Southern Lemon Cake typically takes me about 1 hour and 15 minutes, including baking and cooling. It’s well worth the wait!
Serving Ideas
My family’s reaction when the Southern Lemon Cake comes out still warm is always the same—big smiles and eager forks. This cake is perfect sliced with a cup of tea or freshly brewed coffee, especially on weekend mornings or for a gentle after-dinner dessert.
For a special touch, serve it alongside fresh berries or a dollop of whipped cream. That bright lemon drizzle cake glaze pairs beautifully with anything slightly sweet or tart, enhancing the citrus experience.
Southern Lemon Cake shines at celebrations and casual get-togethers alike. It fits holiday dessert tables as nicely as Sunday family meals. We’ve brought it to picnics and potlucks, and it always disappears fast.
How to present it? A dusting of powdered sugar over the glaze or a few lemon slices on top adds charm without extra fuss. If you have leftovers (which my family rarely does), keep the cake wrapped tightly in the fridge—slices stay moist for up to 3 days. You can even refresh the glaze with a quick drizzle before serving again.
I’ve tried variations that introduced a touch of almond extract for warmth or swapped some lemon zest for orange for a citrus pound cake twist. Each gave the Southern Lemon Cake a new personality but kept that moist lemon cake texture my family adores.
If your family loves this, they’ll also enjoy the Southern maple sweet potato casserole listed here at MomsGate Southern maple sweet potato casserole. It’s another Southern-style dessert to add to your rotation.
Your Questions Answered
Can I make this Southern Lemon Cake ahead of time? Absolutely. I often bake it the night before a meal, then glaze it just before serving. It actually tastes better after resting overnight because the lemon flavors meld together.
What if I don’t have buttermilk for my Southern Lemon Cake? No worries! Mix 1 cup milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to thicken. It works just like buttermilk and keeps your cake tender.
How do I store leftover Southern Lemon Cake? Wrap it tightly in plastic wrap or keep in an airtight container in the refrigerator. It stays fresh and moist for about 3 days. Bring to room temperature before serving for best flavor.
Can I use a bundt pan instead of a baking dish? Yes, this Southern Lemon Cake works great in a bundt pan. Just watch the baking time—it might need a few more minutes, but the texture stays moist and tender.
Is this Southern Lemon Cake too tart for kids? Not at all. The balance between sugar and lemon zest and juice keeps it bright but not sour. My kids love it, and if you have picky eaters, adding a mild lemon drizzle cake glaze helps soften the tartness.
Can I add poppy seeds or nuts? Definitely. Poppy seeds add a nice texture. Chopped pecans or walnuts also fit well with the flavors and add a bit of crunch.
What’s the best time to zest lemons for this cake? Zest your lemons before juicing. It’s easier and cleaner, plus you get the freshest lemon oils to brighten your Southern Lemon Cake.
If you’re curious, this Southern Lemon Rose Pound Cake Recipe also shares a similar fresh lemon flavor and moist crumb.
For a twist on lemon desserts, try these blueberry cheesecake protein bites as a fresh snack option.
The Final Word
This Southern Lemon Cake holds a special place in my recipe collection because it brings people together with every bite. It’s simple enough for busy weeknights yet special enough for celebrations, giving that fresh lemon flavor family and friends return to time after time.
My Southern Lemon Cake Tips:
- Always use fresh lemon zest and juice for the best citrus brightness.
- Softened butter is key for getting moist lemon cake texture.
- Alternate dry ingredients with buttermilk when mixing to keep the cake tender.
Over the years, I’ve tried a few variations with success, including substituting part of the flour for almond flour for a nutty depth, turning it into a citrus pound cake vibe, or adding lemon glaze with a little cream cheese for extra richness. My husband loves it plain, the kids prefer it with extra drizzle, and my mother-in-law swears by serving it with whipped cream.
I encourage you to make this Southern Lemon Cake your own by adjusting zest or glaze sweetness to your taste. I hope your family finds the same joy in it that mine has. The simple pleasure of sharing a slice at your table can make any day feel like a celebration.
For more recipe favorites featuring family-friendly desserts, check out these lemon marbled cheesecake bars, or round out your dinner with a Southern maple sweet potato casserole that’s comforting and festive.
Most of all, have fun with your Southern Lemon Cake and enjoy the memories it helps create.
Southern Lemon Cake
This Southern Lemon Cake is a moist and tangy dessert featuring a tender crumb infused with fresh lemon zest and juice, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Stir in the lemon juice gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- To make the glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle glaze over the cooled cake and let set before slicing and serving.
Notes
For an extra moist cake, brush warm cake with a lemon syrup made from equal parts lemon juice and sugar before glazing.