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
- 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! 🍋🍰
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! 🍋🍰