Pioneer Woman Lemon Cake To Die For – Bright, Moist & Perfectly Tangy

A sweet, soft lemon cake bursting with fresh citrus flavor, topped with a simple lemon glaze—perfect for birthdays, holidays, or any day you crave a little sunshine on your plate!

🎉 Introduction

This Pioneer Woman Lemon Cake is the ultimate lemon lover’s dream: moist, fluffy cake layers infused with fresh lemon juice and zest, crowned with a tangy-sweet lemon glaze. It’s bright, vibrant, and guaranteed to impress at birthdays, brunches, or any celebration. Every bite brings a burst of sunny, refreshing flavor. 🍋✨

🧰 Equipment Needed

• 9-inch round or square baking pan
• Electric mixer (hand or stand)
• Mixing bowls (large & medium)
• Whisk & spatula
• Measuring cups & spoons
• Microplane or zester
• Cooling rack

🛒 Ingredients

🍋 Lemon Cake

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tbsp lemon zest
• 7½ tbsp fresh lemon juice (about 2 large lemons)
• ½ cup buttermilk
• 1 tsp pure vanilla extract

🍋 Lemon Glaze

• 19 tbsp powdered sugar (about 1¼ cups)
• 1 tbsp fresh lemon juice
• 1 tbsp milk

👩‍🍳 Directions

Step 1: Prep & Preheat

1. Preheat oven to 350°F (175°C).
2. Grease and flour your baking pan or line with parchment paper.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, and salt.

Step 3: Cream Butter & Sugar

1. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy (~3 minutes).
2. Add eggs one at a time, mixing well after each.

Step 4: Add Lemon & Combine

1. Add lemon zest, lemon juice, and vanilla; mix until combined.
2. Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix until just combined—don’t overmix!

Step 5: Bake

1. Pour batter into prepared pan; smooth the top.
2. Bake 30–35 minutes, or until a toothpick comes out clean.
3. Cool in pan 10 minutes, then transfer to a cooling rack.

Step 6: Make Lemon Glaze

1. In a bowl, whisk powdered sugar, lemon juice, and milk until smooth and pourable.
2. Pour glaze over warm cake, spreading evenly.

Step 7: Serve

• Let glaze set for 10 minutes before slicing.
• Garnish with extra lemon zest or candied lemon slices if desired.

🍽️ Servings & Timing

• Servings: 8–10
• Prep Time: 15 minutes
• Bake Time: 35 minutes
• Total Time: ~50 minutes

🥄 Variations

• Blueberry Lemon Cake: Fold in 1 cup fresh blueberries before baking
• Poppy Seed Twist: Add 2 tbsp poppy seeds to batter
• Layer Cake: Double the recipe for a layered lemon celebration cake
• Lemon Cupcakes: Divide into liners and bake 18–20 minutes

🧊 Storage & Reheating

• Room Temp: Store covered for up to 2 days
• Fridge: Keep in airtight container up to 5 days
• Freezer: Wrap slices tightly; freeze up to 2 months; thaw at room temp

❓ 10 FAQs

1. Can I use bottled lemon juice?
   Fresh lemon juice is best for bright flavor.
2. Can I skip the glaze?
   Yes, but it adds a sweet-tart finish.
3. Is buttermilk necessary?
   It makes the cake extra tender; sub with milk + ½ tbsp lemon juice.
4. Can I use cake flour?
   Yes—for an even lighter crumb.
5. Can I make it dairy-free?
   Use plant-based butter and milk alternatives.
6. Can I double the recipe?
   Absolutely—use a 9×13-inch pan or two round pans.
7. Is this recipe good for cupcakes?
   Yes—yields about 12 cupcakes.
8. Why is my cake dense?
   Overmixing can cause heaviness.
9. Can I add lemon extract?
   Sure—use ½ tsp for extra punch.
10. How do I know it’s done?
    Toothpick should come out clean from center.

🏁 Conclusion

This Pioneer Woman Lemon Cake is bright, buttery, and perfectly balanced with sweet-tart lemon flavor. Moist and soft, with a glossy lemon glaze, it’s a showstopping treat for any occasion—and guaranteed to wow anyone who takes a bite! 🍋🍰

Pioneer Woman Lemon Cake To Die For – Bright, Moist & Perfectly Tangy

Adam

A sweet, soft lemon cake bursting with fresh citrus flavor, topped with a simple lemon glaze—perfect for birthdays, holidays, or any day you crave a little sunshine on your plate!🎉 Introduction This Pioneer Woman Lemon Cake is the ultimate lemon lover’s dream: moist, fluffy cake layers infused with fresh lemon juice and zest, crowned with a tangy-sweet lemon glaze. It’s bright, vibrant, and guaranteed to impress at birthdays, brunches, or any celebration. Every bite brings a burst of sunny, refreshing flavor. 🍋✨

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 10 servings

Equipment

• 9-inch round or square baking pan
• Electric mixer (hand or stand)
• Mixing bowls (large & medium)
• Whisk & spatula
• Measuring cups & spoons
• Microplane or zester
• Cooling rack

Ingredients

  

🍋 Lemon Cake

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tbsp lemon zest
• 7½ tbsp fresh lemon juice about 2 large lemons
• ½ cup buttermilk
• 1 tsp pure vanilla extract

🍋 Lemon Glaze

• 19 tbsp powdered sugar about 1¼ cups
• 1 tbsp fresh lemon juice
• 1 tbsp milk

Instructions

 

Step 1: Prep & Preheat

• Preheat oven to 350°F (175°C).
• Grease and flour your baking pan or line with parchment paper.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt.

Step 3: Cream Butter & Sugar

• In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy (~3 minutes).
• Add eggs one at a time, mixing well after each.

Step 4: Add Lemon & Combine

• Add lemon zest, lemon juice, and vanilla; mix until combined.
• Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix until just combined—don’t overmix!

Step 5: Bake

• Pour batter into prepared pan; smooth the top.
• Bake 30–35 minutes, or until a toothpick comes out clean.
• Cool in pan 10 minutes, then transfer to a cooling rack.

Step 6: Make Lemon Glaze

• In a bowl, whisk powdered sugar, lemon juice, and milk until smooth and pourable.
• Pour glaze over warm cake, spreading evenly.

Step 7: Serve

• Let glaze set for 10 minutes before slicing.
• Garnish with extra lemon zest or candied lemon slices if desired.

Notes

🥄 Variations
Blueberry Lemon Cake: Fold in 1 cup fresh blueberries before baking

Poppy Seed Twist: Add 2 tbsp poppy seeds to batter

Layer Cake: Double the recipe for a layered lemon celebration cake

Lemon Cupcakes: Divide into liners and bake 18–20 minutes

🧊 Storage & Reheating
Room Temp: Store covered for up to 2 days

Fridge: Keep in airtight container up to 5 days

Freezer: Wrap slices tightly; freeze up to 2 months; thaw at room temp

❓ 10 FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for bright flavor.

Can I skip the glaze?
Yes, but it adds a sweet-tart finish.

Is buttermilk necessary?
It makes the cake extra tender; sub with milk + ½ tbsp lemon juice.

Can I use cake flour?
Yes—for an even lighter crumb.

Can I make it dairy-free?
Use plant-based butter and milk alternatives.

Can I double the recipe?
Absolutely—use a 9×13-inch pan or two round pans.

Is this recipe good for cupcakes?
Yes—yields about 12 cupcakes.

Why is my cake dense?
Overmixing can cause heaviness.

Can I add lemon extract?
Sure—use ½ tsp for extra punch.

How do I know it’s done?
Toothpick should come out clean from center.

🏁 Conclusion
This Pioneer Woman Lemon Cake is bright, buttery, and perfectly balanced with sweet-tart lemon flavor. Moist and soft, with a glossy lemon glaze, it’s a showstopping treat for any occasion—and guaranteed to wow anyone who takes a bite! 🍋🍰