There’s something truly special about a lemon cake that just feels like sunshine on a plate. I first discovered this Pioneer Woman Lemon Cake during a family gathering, and it instantly became a favorite. Its bright, zesty flavor paired with a tender, moist crumb created a perfect balance that delighted everyone. Since then, I’ve made it countless times for birthdays, holidays, and even casual get-togethers because it never fails to impress.
What makes this lemon cake so lovable is not only its fresh and tangy taste but also its versatility. You can dress it up with elegant frosting and decorations for a birthday party or keep it simple for an afternoon treat. It’s a cake that adapts well to any occasion, making it an essential recipe in my collection.
One of the best things about this recipe is how affordable it is. The ingredients are everyday pantry staples — fresh lemons, sugar, eggs, butter, and a few baking essentials. You don’t need anything fancy or expensive to create this cake that tastes like it belongs in a bakery. It’s an accessible recipe that brings a touch of elegance without breaking the bank.
The main ingredients for this cake include all-purpose flour, sugar, eggs, butter, buttermilk, baking powder, and fresh lemon juice and zest. The lemon zest and juice give the cake that vibrant citrus punch that keeps you coming back for more. Each bite is a perfect mix of sweet and tart, complemented by a luscious lemon glaze on top.
This Pioneer Woman Lemon Cake is the kind of recipe that once you try it, you’ll want to keep it on rotation. Whether you’re celebrating a special day or simply craving a delicious homemade dessert, this cake fits the bill beautifully.
How to Prepare Pioneer Woman Lemon Cake To Die For
Making this lemon cake is straightforward and rewarding, perfect for bakers of all levels. First, gather all your ingredients and preheat your oven to 350°F (175°C). You’ll need two 9-inch round cake pans, so make sure to grease and flour them well to prevent sticking.
Start by mixing the dry ingredients. In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. This dry mix forms the base of your cake, giving it structure and rise.
Next, in a large bowl, cream 1 cup of softened unsalted butter with 2 cups of granulated sugar until the mixture is light and fluffy. This step is crucial because creaming incorporates air, helping the cake become tender and airy. Add 4 large eggs, one at a time, beating well after each addition to ensure everything blends smoothly.
Now comes the lemon magic: add ¾ cup of freshly squeezed lemon juice and 2 tablespoons of lemon zest to the wet ingredients. The fresh juice and zest will deliver that bright, tangy flavor that defines this cake. To balance the acidity, stir in 1 cup of buttermilk, which also keeps the cake moist and tender.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition just until combined. Overmixing can make the cake dense, so be careful here.
Pour the batter evenly into the prepared pans and bake for about 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cake cools, prepare the lemon glaze. Combine 1 ½ cups of powdered sugar with 3 tablespoons of lemon juice. Stir until smooth and pourable. When the cakes are completely cool, drizzle the glaze over the top, letting it soak in and add extra lemony sweetness.
This recipe is quick and easy, yet it delivers show-stopping results every time. It’s customizable too — you can add fresh blueberries or raspberries for a fruity twist or swap the glaze for a light cream cheese frosting. Many people love this cake because it’s both refreshing and indulgent, making it perfect for a wide range of tastes.
Overall, this lemon cake is a crowd-pleaser that’s simple enough to make any day but special enough for celebrations.
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Pioneer Woman Lemon Cake To Die For – Perfect for Birthdays & Holidays!
This lemon cake recipe delivers a bright, moist, and tender cake perfect for birthdays, holidays, or any special occasion. The combination of fresh lemon juice and zest with a sweet glaze creates a refreshing and irresistible dessert.
- Total Time: 55 minutes
- Yield: 12 1x
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ¾ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup buttermilk
For the glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice and lemon zest.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until combined.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.
- To make the glaze, mix powdered sugar and lemon juice until smooth.
- Drizzle glaze over cooled cakes and allow it to set before serving.
Notes
Use fresh lemons for the best flavor.
Avoid overmixing the batter to keep the cake tender.
If you prefer, substitute buttermilk with a milk and lemon juice mixture (1 cup milk + 1 tbsp lemon juice).
The glaze can be adjusted to your preferred consistency by adding more powdered sugar or lemon juice.
- Prep Time: 20
- Cook Time: 35
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it covered at room temperature or in the fridge once glazed to keep it fresh.
Can I use frozen lemon juice instead of fresh?
Fresh lemon juice is best for vibrant flavor, but frozen juice works in a pinch. Just avoid bottled lemon juice with additives.
Is there a substitute for buttermilk?
Yes, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Can I make this cake gluten-free?
You can try a gluten-free all-purpose flour blend, but results may vary. The texture might be a bit different.
How should I store leftovers?
Store leftover cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best taste.
Can I freeze this lemon cake?
Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before glazing or serving.