If you’re a lemon dessert lover, prepare yourself — this Lemon Cake to Die For is not just a catchy name. It’s everything a citrus cake should be: soft, ultra-moist, tangy, sweet, and packed with bold lemon flavor in every bite. Topped with a simple lemon glaze that seeps into the warm cake, this dessert is a showstopper — and dangerously addictive.
Whether you’re baking for a spring brunch, summer picnic, or just craving a bright and beautiful treat, this lemon cake checks every box. It’s quick to make, impossible to resist, and sure to earn rave reviews.
Why You’ll Love This Lemon Cake
🍋 Packed with lemon flavor in every layer
💧 Ridiculously moist thanks to sour cream and lemon glaze
🥄 Simple ingredients, big citrus impact
🎂 One bowl and no mixer required
🧁 Perfect for birthdays, holidays, or a tea-time treat
🌿 Beautiful with fresh berries, whipped cream, or powdered sugar
What Makes This Cake “To Die For”?
It’s not just the punchy lemon flavor — it’s the perfect combination of texture, moisture, and tart-sweet balance. The key components that make this cake legendary:
- Fresh lemon juice + zest for authentic citrus intensity
- Sour cream or Greek yogurt for a soft, tender crumb
- Buttery base that holds the moisture without being dense
- Lemon glaze poured over the warm cake for extra flavor and moisture
Ingredients
Here’s what you need to make this unforgettable lemon cake:
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (from about 2 lemons)
- ⅓ cup fresh lemon juice
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream or plain Greek yogurt
For the Glaze:
- ¾ cup powdered sugar
- 3–4 tbsp fresh lemon juice
- Optional: zest for garnish
How to Make Lemon Cake to Die For
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C)
- Grease and flour a 9×13-inch baking pan, two 8-inch rounds, or a bundt pan
- Line with parchment paper for easy release
Step 2: Cream Butter and Sugar
- In a large bowl, beat together butter and sugar until light and fluffy (about 2–3 minutes)
- Add eggs, one at a time, beating well after each
- Stir in lemon zest, lemon juice, and vanilla extract
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt
- Gradually add dry ingredients to the wet ingredients, alternating with the sour cream
- Mix just until combined — do not overmix
Step 4: Bake
- Pour the batter into your prepared pan
- Smooth the top and tap to release air bubbles
- Bake for 30–35 minutes (sheet pan), 25–30 minutes (rounds), or 45–55 minutes (bundt)
- Check for doneness with a toothpick — it should come out clean
Step 5: Make the Glaze
- In a small bowl, whisk together powdered sugar and lemon juice
- Adjust to your desired thickness
Step 6: Glaze While Warm
- While cake is still warm, poke holes on top using a skewer or fork
- Slowly pour glaze over the cake
- Let it soak in for extra lemony flavor and a sticky-sweet finish
Step 7: Cool and Serve
- Allow the cake to cool completely
- Garnish with extra lemon zest, powdered sugar, or fresh berries
Pro Tips for Success
✔️ Use fresh lemon juice and zest — bottled lemon juice won’t deliver the same flavor
✔️ Room temperature ingredients mix more evenly
✔️ Don’t overbake — check early to preserve moisture
✔️ For bundt cakes, grease and flour the pan very well to avoid sticking
✔️ Let glaze soak in for 15 minutes before slicing
Variations
🍓 Lemon Berry Cake – Fold in fresh blueberries, raspberries, or strawberries
🥥 Coconut Lemon Cake – Add ½ cup shredded coconut to the batter
🍋 Lemon Poppy Seed Cake – Stir in 1 tbsp poppy seeds
🍰 Layer Cake – Slice and fill with lemon curd or cream cheese frosting
🍦 Serve with vanilla ice cream for an elegant dessert
Serving Suggestions
This cake is versatile and perfect with a variety of toppings:
- Fresh berries (blueberries, raspberries, or strawberries)
- Whipped cream or lemon whipped frosting
- Vanilla ice cream
- A drizzle of white chocolate or raspberry sauce
- Edible flowers or mint sprigs for garnish
Make Ahead & Storage
🧊 Make Ahead:
- Bake the cake a day in advance and glaze before serving
- Flavor improves overnight!
❄️ Storage:
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5 days (especially if using dairy-based frosting)
🔥 Freezing:
- Freeze unfrosted cake (whole or slices) tightly wrapped for up to 2 months
- Thaw at room temperature and glaze before serving
Nutrition Info (Per Slice – Approximate)
- Calories: 360
- Fat: 18g
- Carbs: 45g
- Sugar: 28g
- Protein: 4g
Values vary by pan size and serving method.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh is highly recommended for both juice and zest — it provides brighter, more authentic citrus flavor.
What’s the difference between lemon loaf and lemon cake?
Lemon loaf is typically denser (like banana bread), while this lemon cake is light, fluffy, and best served as dessert.
Can I use a cake mix?
You can, but this homemade version gives you far better flavor and texture. If using cake mix, add lemon zest and extra juice for a flavor boost.
Can I make it gluten-free?
Yes — use a 1:1 gluten-free flour blend and be sure to check that baking powder and other ingredients are GF-certified.
Why This Recipe Works
✅ Balanced sweetness and tart lemon zing
✅ Sour cream keeps it moist for days
✅ Glaze adds flavor and shine without needing frosting
✅ Simple prep with big visual and taste payoff
✅ Easily doubles or adapts to any pan
Final Thoughts: The Only Lemon Cake You’ll Ever Need
This Lemon Cake to Die For lives up to its name. With its melt-in-your-mouth crumb, punchy lemon flavor, and sticky-sweet glaze, it’s everything a citrus cake should be — and more. Bright, beautiful, and downright irresistible, it’s bound to become your go-to lemon dessert recipe.
Make it once, and you’ll be hooked for life.
Print
Lemon Cake to Die For: The Ultimate Moist and Zesty Citrus Dessert
Ingredients
• 2 cups all-purpose flour • 1½ cups granulated sugar • ½ cup butter, softened • 4 eggs • 1 cup milk • ¼ cup fresh lemon juice • 2 tbsp lemon zest • 2 tsp baking powder • ½ tsp salt • 1 tsp vanilla extract
FOR LEMON GLAZE: • 1 cup powdered sugar • 2-3 tbsp fresh lemon juice • 1 tsp lemon zest
Instructions
- Preheat oven to 350°F
- Grease and flour 10-inch Bundt pan
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, beating well
- Mix in lemon juice, zest, and vanilla
- Combine flour, baking powder, and salt
- Alternate adding flour mixture and milk
- Pour into prepared pan
- Bake 45-50 minutes until toothpick comes clean
- Cool 15 minutes in pan
- Invert onto wire rack to cool completely
- Mix powdered sugar and lemon juice for glaze
- Add lemon zest and whisk until smooth
- Pour glaze over cooled cake
- Let glaze set before serving
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 50 mins, Total Time: 1 hour 10 mins, Servings: 12, Calories: 280, Net Carbs: 45g, Fats: 8g, Protein: 4g