Vanilla Cake With Lemon Icing is a soft, moist homemade cake topped with a bright, tangy lemon glaze. This is one of my favorite bakes from My Baking Addiction.
The taste is rich, buttery, and just sweet enough, with the lemon icing giving it a fresh twist. I made this vanilla cake with lemon icing because I needed something simple and satisfying.
I’ve made it at least six times, maybe more. I’ve adjusted the icing by adding extra zest and a touch more sugar to get the texture I like.
I’m going to walk through the full process now, showing how I make it step by step.
This Zesty Delight Vanilla Cake With Lemon Icing
Zesty Delight Vanilla Cake With Lemon Icing is a luscious treat that combines a soft, tender vanilla cake with a zesty, tangy lemon icing.
The vanilla cake with lemon icing subtle sweetness blends beautifully with the fresh lemon glaze, creating a lively and refreshing dessert.
Every bite offers a balance of creamy vanilla and bright citrus flavors that dance on the palate. This cake has become a favorite in my kitchen, thanks to its irresistible taste and easy preparation.
The addition of lemon zest in the icing adds extra zing, making this dessert a true delight for any gathering or simple indulgence.
How To Prepare Vanilla Cake with Lemon Icing?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Calories: 280
Cuisine: American
Yield: 8-10 servings
Kitchen Utensils Needed
- 2 mixing bowls (one for dry, one for wet ingredients)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- 8-inch round or square cake pan
- Wire cooling rack
- Small bowl and spoon (for icing)
Ingredients
For the Vanilla Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup (120ml) whole milk
- ¼ cup (60ml) sour cream or plain yogurt (adds moisture)
For the Lemon Icing:
- 1 cup (120g) confectioners’ sugar (powdered sugar)
- 2–3 tbsp fresh lemon juice (adjust for desired consistency)
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, melted
How To Make Vanilla Cake With Lemon Icing
1. Get your oven going.
Turn it on to 350°F (175°C). While it’s heating up, get your cake pan ready—either grease and flour an 8-inch round pan or line it with parchment paper so the cake doesn’t stick.
2. Dry stuff first.
Grab a medium bowl and mix together your flour, baking powder, and salt. Just stir them together with a whisk or fork. Set it aside for now.
3. Cream butter and sugar.
In a bigger bowl, toss in the butter and sugar. Use a hand mixer or stand mixer and beat them until the mix looks fluffy and light—it should take about 3–4 minutes. Crack in the eggs one at a time, mixing each one in fully before adding the next. Then pour in the vanilla extract and mix it in.
4. Bring it all together.
Now add the sour cream (or yogurt) to the wet mixture and mix it in. After that, start adding the dry ingredients you mixed earlier, but do it a bit at a time, alternating with some milk. Start with the dry, then milk, and repeat—always end with dry. Mix just until it looks smooth. Don’t overdo it or the cake might turn out dense.
5. Time to bake.
Pour the batter into your prepared cake pan. Use a spatula to even out the top. Slide it into the oven and bake for around 28 to 32 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean. Let the cake sit in the pan for 10 minutes once it’s out, then carefully move it to a wire rack to cool off completely.
6. Make the lemon icing.
In a small bowl, stir together powdered sugar and 2 tablespoons of lemon juice. Then mix in some lemon zest, a bit of vanilla, and melted butter if you want a richer flavor. If it’s too thick, add a tiny bit more lemon juice. Too thin? Add more sugar.
7. Ice it up.
Once your cake is fully cooled (seriously, wait or the icing will melt), drizzle or spread the lemon icing over the top. Let it sit for 10–15 minutes so the icing sets. Then slice and enjoy.
Why This Recipe Is A Must-Try?
This vanilla cake with lemon icing is a must-try because it brings together two classic flavors vanilla and lemon in a way that feels fresh and satisfying.
The cake is wonderfully soft and moist, thanks to the sour cream, while the lemon icing adds just the right amount of tang to brighten every bite. It’s simple enough for beginners but delicious enough to impress any crowd.
The balance between sweet and citrusy makes it a versatile dessert that suits any occasion, from casual family dinners to special celebrations.
Once you try it, this vanilla cake with lemon icing quickly becomes a favorite you’ll want to make again and again.
Serving Suggestions
Serving this vanilla cake with lemon icing is a joy on its own, but a few additions can make it even more special. Pair it with fresh berries like raspberries or blueberries for a burst of color and natural sweetness.
A dollop of whipped cream or a scoop of vanilla ice cream adds creamy richness that complements the tangy icing. For a simple touch, garnish with extra lemon zest or edible flowers to brighten the presentation.
Whether enjoyed with a cup of tea or coffee, this vanilla cake with lemon icing shines as a delightful dessert for any time you want a light, flavorful treat.
Variations For Vanilla Cake With Lemon Icing
1. Berry-Lemon Twist:
Add fresh or frozen mixed berries, such as raspberries or blueberries, into the cake batter for a fruity twist. The berries will add a pop of color and a burst of flavor that complements the lemon icing beautifully.
2. Lemon Poppy Seed Cake:
Incorporate 2 tablespoons of poppy seeds into the batter for a delightful crunch and added texture. The poppy seeds pair wonderfully with the tangy lemon icing.
3. Coconut-Lemon Cake:
Stir in ½ cup of shredded coconut into the cake batter for a tropical flavor. You can also sprinkle some toasted coconut on top of the lemon icing for extra flair.
4. Lemon Cream Cheese Icing:
For a richer, tangier icing, replace the butter with cream cheese in the lemon icing recipe. This gives the cake a creamier finish with a slightly tart flavor that pairs perfectly with vanilla.
5. Glazed Lemon Cake:
Instead of a thick icing, create a simple lemon glaze by mixing powdered sugar and lemon juice, then drizzle it over the cake. This creates a thinner, shiny finish and lets the vanilla flavor shine through more prominently.
Expert Tips
1. Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before mixing. This helps the batter come together smoothly for a lighter, fluffier cake.
2. Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined to avoid a dense cake. Overmixing can toughen the texture.
3. Use Fresh Lemon Juice: For the best flavor, always use freshly squeezed lemon juice in the icing rather than bottled juice. It makes a big difference in taste.
4. Cool the Cake Completely: Allow the cake to cool fully before icing to prevent the lemon glaze from melting or sliding off the surface.
5. Make It Ahead: This cake can be baked a day ahead. Store it in an airtight container to keep it fresh, and ice it just before serving for the best texture.
Do Lemon And Vanilla Taste Good Together?
Yes, lemon and vanilla taste wonderful together! The sweet, creamy flavor of vanilla pairs perfectly with the bright, tangy notes of lemon.
The richness of vanilla balances the sharpness of lemon, creating a harmonious blend that’s both refreshing and indulgent.
Whether in cakes, icings, or even drinks, this classic combination offers a delightful contrast of flavors that many people find irresistible.
How To Decorate Vanilla Cake Without Frosting?
If you want to decorate a vanilla cake without frosting, there are plenty of creative options! You can dust the cake with powdered sugar for a simple, elegant look.
Fresh fruit like berries, citrus slices, or edible flowers can add color and freshness, while a drizzle of honey or caramel syrup adds a touch of sweetness.
For a more rustic touch, sprinkle chopped nuts or coconut flakes around the edges.
How To Store Leftovers
To store leftovers of vanilla cake with lemon icing, keep the cake in an airtight container to prevent it from drying out.
If you don’t have a container, wrap the cake tightly in plastic wrap or aluminum foil. Store it at room temperature for up to two days.
For longer storage, place the cake in the fridge, where it will stay fresh for about four to five days. Before serving chilled vanilla cake with lemon icing, let it come to room temperature for the best flavor and texture.
Final Thoughts
I really enjoyed making this Vanilla Cake with Lemon Icing. The process was straightforward, and the result was wonderfully delicious.
I am sure you will have just as much success with this vanilla cake with lemon icing as I did. The combination of the soft vanilla cake and the tangy lemon icing is truly satisfying.
I hope you try making it soon and enjoy every bite. Once you do, please share how delicious vanilla cake with lemon icing turned out for you I’d love to hear your experience!
FAQs For Vanilla Cake With Lemon Icing
Is it possible to substitute sour cream with yogurt in the cake?
Absolutely. Using plain yogurt instead of sour cream works well and helps keep the cake moist and tender without changing the flavor much.
What is the best way to store this cake to keep it fresh?
Store the cake in an airtight container at room temperature if you plan to eat it within a couple of days. For longer storage, refrigerate it, but bring it to room temperature before serving for the best taste.
Can I make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or a similar binder for proper texture.
Will the lemon icing be too sour or overpowering?
The lemon icing has a nice balance of sweet and tart flavors. However, you can easily adjust the amount of lemon juice or powdered sugar to suit your personal preference, making it milder or more tangy.
Is it possible to freeze the cake for later?
Definitely. Freeze the cake layers without icing, wrapped tightly in plastic wrap and foil. When ready to enjoy, thaw completely and then spread the lemon icing on top for the freshest flavor and texture.
More Cake Recipes You’ll Love
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Vanilla Cake With Raspberry Filling Recipe – Light And Delicious
Gluten-Free Dark Chocolate Cake Recipe – Exactly You Need
Vanilla Cake With Filling Recipe || Strawberry Filling
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Vanilla Cake with Lemon Icing
Equipment
- 2 mixing bowls (one for dry, one for wet ingredients)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- 8-inch round or square cake pan
- Wire cooling rack
- Small bowl and spoon (for icing)
Ingredients
For the Vanilla Cake:
- 1 ½ cups 190g all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup 120ml whole milk
- ¼ cup 60ml sour cream or plain yogurt (adds moisture)
For the Lemon Icing:
- 1 cup 120g confectioners’ sugar (powdered sugar)
- 2 –3 tbsp fresh lemon juice adjust for desired consistency
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp unsalted butter melted
Instructions
Get your oven going.
- Turn it on to 350°F (175°C). While it’s heating up, get your cake pan ready—either grease and flour an 8-inch round pan or line it with parchment paper so the cake doesn’t stick.
Dry stuff first.
- Grab a medium bowl and mix together your flour, baking powder, and salt. Just stir them together with a whisk or fork. Set it aside for now.
Cream butter and sugar.
- In a bigger bowl, toss in the butter and sugar. Use a hand mixer or stand mixer and beat them until the mix looks fluffy and light—it should take about 3–4 minutes. Crack in the eggs one at a time, mixing each one in fully before adding the next. Then pour in the vanilla extract and mix it in.
Bring it all together.
- Now add the sour cream (or yogurt) to the wet mixture and mix it in. After that, start adding the dry ingredients you mixed earlier, but do it a bit at a time, alternating with some milk. Start with the dry, then milk, and repeat—always end with dry. Mix just until it looks smooth. Don’t overdo it or the cake might turn out dense.
Time to bake.
- Pour the batter into your prepared cake pan. Use a spatula to even out the top. Slide it into the oven and bake for around 28 to 32 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean. Let the cake sit in the pan for 10 minutes once it’s out, then carefully move it to a wire rack to cool off completely.
Make the lemon icing.
- In a small bowl, stir together powdered sugar and 2 tablespoons of lemon juice. Then mix in some lemon zest, a bit of vanilla, and melted butter if you want a richer flavor. If it’s too thick, add a tiny bit more lemon juice. Too thin? Add more sugar.
Ice it up.
- Once your cake is fully cooled (seriously, wait or the icing will melt), drizzle or spread the lemon icing over the top. Let it sit for 10–15 minutes so the icing sets. Then slice and enjoy.