Lemon Cake with Lemon Icing


I don’t discriminate–I love cake of all sorts. BUT I must say…lemon cake with lemon icing is the way to my heart (well, at least at the moment, it is!). This cake has the perfect balance of sweet-to-tartness that will tickle your taste buds. It’s soft, not overly-sweet, and has a very soft crumb. Your family and friends will go nuts over this one!


6 EXTRA LARGE eggs (separate the egg yolks from the egg whites)

2 sticks (1 cup) of softened unsalted butter

2 cups of caster sugar (may sub for granulated sugar)

8 ounces of sour cream

3 cups of sifted cake flour

1/2 tsp of baking soda

3/4 tsp of salt

1 tsp of vanilla extract

1 1/2 tsp of lemon oil or lemon extract

The zest from 2 lemons

cream of tartar


1/4 cup of sugar

1/3 cup of water

The juice from two lemons


2 cups of sifted powdered sugar

2-4 Tablespoons of lemon juice
(I use about 1 1/2 lemons for this)

A bit of lemon oil

Pinch of salt


A 10-inch aluminum tube pan

a skewer or something to poke holes with all over the finished cake

softened butter to grease pan



PREHEAT OVEN TO 325 degrees F.

1. Butter your tube pan all over the bottom and up the sides of the pan. Generously coat the whole pan with cake flour and then tap off the excess. Set this aside.
2. Sift your cake flour, salt, and baking soda together. Set this aside.
3. Separate your eggs; place your egg yolks into a small bowl.
4. In a large mixing bowl, add in your egg whites along with some cream of tartar and beat until stiff. Set this aside.
5. In your stand mixer, cream together your butter and sugar for at least 3 minutes, or until light and fluffy.
6. “Stir” in your sour cream just until combined.
7. Alternate adding in your flour mixture and egg yolks until fully combined with your creamed mixture.
8. Add in your lemon oil, vanilla extract, and lemon zest.
9. Fold in your egg whites (by hand) just until combined.
10. Pour cake batter into your tube pan, give it a little jiggle to evenly disperse the batter, and bake for about 1 hour and 5 minutes. Check after 1 hour for doneness using a skewer.
11. While the cake is baking, make your syrup. Place sugar and water into a small saucepan, bring it to a quick rolling boil, and remove from heat. Add in your lemon juice. Mix well and allow this mixture to cool down.
12. Make your lemon icing: place sifted powdered sugar and salt into a mixing bowl. Add in your lemon juice. For thicker glaze, start off with only 2 Tablespoons of lemon juice and add more from there. Add in a small squeeze of lemon oil. Mix using a wire whisk. Add more or less powdered sugar to control consistency. Cover until ready to use.
13. When cake is done, allow it to rest in the pan for 10 minutes. Use a butter knife to loosen up the cake from pan and set it on a wire rack.
14. Using a skewer, poke holes throughout the whole cake. Using a spoon, slowly pour the lemon syrup all over the cake.
15. Once the cake has cooled down, pour your lemon glaze all over the cake. Allow for glaze to set (about 15 minutes). ENJOY!


-For best results, use extra large eggs.
-To make caster sugar, place white granulated sugar into a food processor and pulse until smooth.
-Love pound cake? If you do not separate the eggs and just beat them in whole, the cake will be much denser and taste like a pound cake!
-If you do not separate the eggs, the cooking time will be a bit longer.
-Add a little lemon zest to the lemon glaze for a little kick!
-I highly recommend purchasing some lemon oil (I use the Wilton brand) if you can find some! I found mine from my local craft store, Michaels. If you really want to splurge, Lorann makes a good lemon oil, as well.

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My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog: http:eatnowcrylater.blogpsot.com/.

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3 Responses to “Lemon Cake with Lemon Icing”

  1. Christina
    July 20, 2016 at 6:05 PM #

    I just found your blog yesterday and I’m dying to try so many of your recipes! This lemon cake looks amazing, so I’m going to try it first. I also have to try the potato rolls very soon – my mouth was watering just watching your tutorial. Thanks for sharing these!!

  2. StacyV
    June 9, 2016 at 11:07 PM #

    This sounds amazing! My DH picked up some beautiful pink lemons and this may be the perfect use for them…now to see if I can find organic cake flour…will organic pastry flour work in its place?
    Thank you so much for sharing this wonderful sounding and smelling recipe! Can’t wait to try it…maybe tomorrow, if I can solve the flour issue!
    Thanks again, blessings to you and yours!

    • June 28, 2016 at 1:02 PM #

      Thank you, Stacy! Not sure if you will have good results using pastry flour, but hey, if you tried it and it worked, I would love to know! :)

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