Sometimes, you want a cake that feels like a gentle surprise, not a sugar rush. This lemon cake no frosting is exactly that—a quietly bright treat that stands on its own. No need to fuss with icing; the cake’s tender crumb and fresh citrus zing do all the talking.
I remember pulling this cake from the oven on a slow Sunday. The kitchen filled with the subtle scent of lemon zest mingling with warm butter. I sliced a piece, and the crumb was so soft it almost melted in my mouth. It wasn’t perfect—there was a tiny crumb stuck to the pan that I didn’t get off—but that’s part of the charm. It felt like a small victory, a homemade moment worth savoring. The brightness of the lemon made it feel light, even though it was rich and comforting. It was the kind of cake that invited seconds, or maybe just a quiet pause with a cup of tea.
- Bright lemon flavor without the extra sweetness of frosting.
- Moist and tender crumb that feels homemade, not overly refined.
- Simple ingredients, straightforward preparation—but don’t expect it to be fancy.
- It’s easy to overthink cakes, but this one reminds you that sometimes less is more.
If you’re hesitant about skipping frosting, this cake might just change your mind. It’s all about that lemon punch and the soft texture that keeps you coming back for more.
PrintLemon Cake No Frosting
A moist and flavorful lemon cake with a tender crumb and bright citrus taste, perfect on its own without any frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and allow it to cool completely before serving.
Don’t worry about special tools—just a simple cake pan and a mixer will do. I usually serve this with a light dusting of powdered sugar or alongside fresh berries, but it’s perfectly happy on its own. If you want to mix it up, try adding a handful of poppy seeds or swapping sour cream for Greek yogurt for a slightly tangier bite. Sometimes I even fold in a few fresh blueberries, though I haven’t tested all these variations extensively. They might work, or they might just distract from the lemon’s spotlight.
FAQ
Can I make this cake ahead of time? Yes, it keeps well at room temperature for a couple of days or refrigerated for longer. Just bring it back to room temp before serving.
Is it okay to skip the frosting? Absolutely. This cake is designed to be enjoyed without it—the lemon flavor is bright enough on its own.
Can I freeze this cake? You can freeze it wrapped tightly. Thaw in the fridge overnight for best texture.
What if I don’t have fresh lemons? Fresh lemon juice and zest really make the difference here, but bottled lemon juice can work in a pinch.
This lemon cake no frosting is a gentle reminder that sometimes a simple slice is all you need to brighten your day. Give it a try, and maybe pause long enough to enjoy every tender bite.