15 Easy Summer Lemon Cakes

Lemon Blueberry Bundt Cake

This delightful Lemon Blueberry Bundt Cake combines zesty lemon and fresh blueberries for a refreshing summer treat.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh blueberries

Cooking method:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then add lemon zest, lemon juice, and vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the creamed mixture.
6. Gently fold in blueberries, then pour batter into the prepared bundt pan.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 15 minutes before transferring to a wire rack.

Lemon Raspberry Layer Cake

A perfect marriage of tart lemon and sweet raspberries makes this cake irresistible.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup raspberries

Cooking method:

1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. Mix flour, baking powder, baking soda, and salt in a bowl.
3. Beat butter and sugar until creamy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
4. Gradually add dry ingredients and buttermilk.
5. Fold in raspberries and divide the batter between the cake pans.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Cool in pans for 10 minutes, then transfer to a wire rack.

Lemon Poppy Seed Cake

This Lemon Poppy Seed Cake is moist, flavorful, and speckled with nutty poppy seeds.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream

Cooking method:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Combine flour, poppy seeds, baking powder, baking soda, and salt.
3. Cream butter and sugar until smooth, add eggs one at a time, and stir in lemon zest, lemon juice, and vanilla extract.
4. Add dry ingredients and sour cream alternately.
5. Pour batter into the prepared pan.
6. Bake for 60-70 minutes, until a toothpick inserted comes out clean.
7. Cool in the pan for 15 minutes before removing.

Lemon Coconut Sheet Cake

This Lemon Coconut Sheet Cake is a tropical twist on a classic summer dessert.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon coconut extract
• 1 cup coconut milk
• 1 cup shredded coconut

Cooking method:

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Mix flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy, add eggs one at a time, mix in lemon zest, lemon juice, and coconut extract.
4. Add dry ingredients and coconut milk alternately.
5. Stir in shredded coconut and pour into the prepared pan.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Cool on a wire rack.

Lemon Thyme Pound Cake

Infuse your cake with fresh herbs for a sophisticated Lemon Thyme Pound Cake.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon fresh thyme leaves

Cooking method:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Combine flour, baking powder, and salt.
3. Cream butter and sugar until light, add eggs one at a time, and mix in lemon zest, lemon juice, vanilla extract, and thyme leaves.
4. Add dry ingredients and mix until just combined.
5. Pour into the prepared pan and smooth the top.
6. Bake for 50-55 minutes, until a toothpick inserted comes out clean.
7. Cool on a wire rack for 15 minutes before removing.

Lemon Chiffon Cake

Light and airy, Lemon Chiffon Cake is perfect for a warm summer day.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon cream of tartar

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Combine flour, sugar, baking powder, and salt in a bowl.
3. Mix oil, egg yolks, lemon juice, and lemon zest in a separate bowl.
4. Beat egg whites with cream of tartar until stiff peaks form.
5. Combine the flour mixture with the yolk mixture then gently fold in the egg whites.
6. Pour batter into an ungreased tube pan.
7. Bake for 55 minutes, invert pan and cool completely before removing.

Lemon Lavender Cupcakes

These Lemon Lavender Cupcakes are both visually stunning and deliciously fragrant.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 tablespoon culinary lavender

Cooking method:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix flour, baking powder, and salt.
3. Cream butter and sugar until fluffy, add eggs one at a time, stir in lemon zest, lemon juice, and vanilla extract.
4. Alternately add dry ingredients and milk.
5. Fold in the lavender and divide the batter among the liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Cool in the pan for 5 minutes before transferring to a rack.

Lemon Almond Cake

A delightful gluten-free option, this Lemon Almond Cake is rich and moist.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Cooking method:

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix almond flour, baking powder, and salt.
3. Cream butter and sugar until smooth, add eggs one at a time, mix in lemon zest, lemon juice, and vanilla extract.
4. Combine with the almond flour mixture.
5. Pour batter into the prepared pan.
6. Bake for 30-35 minutes, until a toothpick comes out clean.
7. Cool in the pan for 10 minutes before transferring to a rack.

Lemon Pistachio Cake

Crisp and nutty, this Lemon Pistachio Cake offers a delightful crunch in each bite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup chopped pistachios

Cooking method:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Combine flour, baking powder, and salt.
3. Cream butter and sugar until light, add eggs one at a time, stir in lemon zest, lemon juice, and vanilla extract.
4. Add dry ingredients and mix until combined.
5. Fold in pistachios and pour into the prepared pan.
6. Bake for 45-50 minutes, checking with a toothpick.
7. Cool in the pan for 10 minutes before removing.

Lemon Ricotta Cake

Rich in texture and lightly tangy, Lemon Ricotta Cake is a deliciously different dessert choice.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup ricotta cheese

Cooking method:

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Mix flour, baking powder, and salt.
3. Cream butter and sugar until fluffy, add eggs one at a time, mix in lemon zest, lemon juice, and vanilla extract.
4. Stir in ricotta followed by the flour mixture.
5. Pour into the prepared pan.
6. Bake for 45-50 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes before releasing from springform.