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:
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the creamed mixture.
- Gently fold in blueberries, then pour batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- 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:
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until creamy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients and buttermilk.
- Fold in raspberries and divide the batter between the cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- 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:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Combine flour, poppy seeds, baking powder, baking soda, and salt.
- Cream butter and sugar until smooth, add eggs one at a time, and stir in lemon zest, lemon juice, and vanilla extract.
- Add dry ingredients and sour cream alternately.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, until a toothpick inserted comes out clean.
- 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:
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy, add eggs one at a time, mix in lemon zest, lemon juice, and coconut extract.
- Add dry ingredients and coconut milk alternately.
- Stir in shredded coconut and pour into the prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- 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:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Combine flour, baking powder, and salt.
- Cream butter and sugar until light, add eggs one at a time, and mix in lemon zest, lemon juice, vanilla extract, and thyme leaves.
- Add dry ingredients and mix until just combined.
- Pour into the prepared pan and smooth the top.
- Bake for 50-55 minutes, until a toothpick inserted comes out clean.
- 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:
- Preheat oven to 325°F (160°C).
- Combine flour, sugar, baking powder, and salt in a bowl.
- Mix oil, egg yolks, lemon juice, and lemon zest in a separate bowl.
- Beat egg whites with cream of tartar until stiff peaks form.
- Combine the flour mixture with the yolk mixture then gently fold in the egg whites.
- Pour batter into an ungreased tube pan.
- 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:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy, add eggs one at a time, stir in lemon zest, lemon juice, and vanilla extract.
- Alternately add dry ingredients and milk.
- Fold in the lavender and divide the batter among the liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- 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:
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix almond flour, baking powder, and salt.
- Cream butter and sugar until smooth, add eggs one at a time, mix in lemon zest, lemon juice, and vanilla extract.
- Combine with the almond flour mixture.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, until a toothpick comes out clean.
- 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:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Combine flour, baking powder, and salt.
- Cream butter and sugar until light, add eggs one at a time, stir in lemon zest, lemon juice, and vanilla extract.
- Add dry ingredients and mix until combined.
- Fold in pistachios and pour into the prepared pan.
- Bake for 45-50 minutes, checking with a toothpick.
- 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:
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy, add eggs one at a time, mix in lemon zest, lemon juice, and vanilla extract.
- Stir in ricotta followed by the flour mixture.
- Pour into the prepared pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before releasing from springform.