I still remember the exact moment I realized Southern Lemon Cake could be both nourishing and a total joy to eat. It was a sunny Saturday morning, and I was at the farmer’s market, drawn in by a stand bursting with fresh lemons. I’d always loved classic southern lemon desserts, but I hesitated thinking they were too rich or complicated to fit into my everyday cooking. That day, armed with bright, juicy lemons and a little curiosity, I decided to experiment. I wanted a Southern Lemon Cake that felt simple, wholesome, and indulgent without any stress or overly fussy steps.
This Southern Lemon Cake quickly found a place in my kitchen routine. It uses ingredients that are easy to find and makes the perfect treat that’s just the right balance of sweet and zesty. I especially love that this isn’t some fancy, unattainable dessert—it’s approachable for anyone who wants that lemony flavor without the fuss. Over time, I’ve played with variations like lemon pound cake southern style and southern lemon drizzle cake to keep things fresh, but the heart of this recipe remains the same.
What I adore most about this lemon cake with buttermilk is how it fits into real life. I can make it on a whim for a coffee date with friends or as a quiet, feel-good dessert after dinner. It’s not about perfection, but about connection to good food and simple moments. Fellow home cooks, if you’ve been searching for an old-fashioned southern lemon cake recipe that’s both classic and practical, I hope you’ll feel encouraged by this one. It’s time to put down the pressure and pick up some lemons—we’re making delicious, balanced Southern Lemon Cake today.
If you love easy-to-make, nourishing desserts, this version of Southern Lemon Cake stands out as a kitchen favorite—and I promise, it’s worth every bite.
What You’ll Need:
This Southern Lemon Cake ingredient list is intentionally simple—because good food doesn’t need to be complicated. Here’s everything you’ll want for this classic southern lemon dessert:
- 2 cups all-purpose flour (no stress if you’re out—whole wheat pastry flour works too for a nuttier flavor)
- 1 ½ teaspoons baking powder (you can find this in the baking aisle at most stores)
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (for budget-friendly swaps, I sometimes use half butter, half mild coconut oil)
- 1 cup granulated sugar (or swap with coconut sugar for a deeper note)
- 3 large eggs (if you only have extra-large, just beat an extra yolk with one egg)
- ½ cup buttermilk (if you don’t have buttermilk, a simple kitchen tip is to mix ½ cup milk with 1 tablespoon lemon juice, let it sit 5 minutes)
- 2 tablespoons freshly grated lemon zest (I love adding extra zest for a more pronounced lemon pop)
- ¼ cup fresh lemon juice (usually from 2 medium lemons; freshness here really makes this southern lemon drizzle cake sing)
- 1 teaspoon vanilla extract
Shopping tip: Fresh lemons are your star here, and you can usually find them right in the produce section year-round. If local lemons are in season, grab a few extras—they make a big difference.
Budget-friendly note: This Southern Lemon Cake keeps costs low by focusing on pantry basics without fancy extras. Don’t stress if you can’t get buttermilk; the milk and lemon juice trick is a classic swap.
Prep shortcut: You can zest and juice your lemons the night before and store them in an airtight container to speed up your baking day.
Storage tips: Leftover Southern Lemon Cake keeps beautifully wrapped at room temperature for up to 3 days or in the fridge up to a week. I love enjoying slices chilled for a refreshing finish.
Let’s Make It Together!
Ready to get baking? I’m right here with you.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. This Southern Lemon Cake bakes evenly with a little buttered crust.
- Mix your dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. This simple step helps your lemon pound cake southern style rise just right.
- Cream the butter and sugar. Using a hand mixer or stand mixer on medium speed, beat the softened butter and sugar until light and fluffy. This usually takes about 3 minutes. Your Southern Lemon Cake batter will start smelling buttery and sweet.
- Add the eggs one at a time, mixing well after each addition. This keeps your batter smooth and helps with texture.
- In a small bowl, combine the buttermilk, lemon zest, lemon juice, and vanilla extract. Pour this mixture slowly into the batter on low speed, blending just until incorporated.
- Add the dry ingredients to the wet, folding gently with a spatula or mixing on low speed just until combined. Overmixing can lead to a dense Southern Lemon Cake, so keep it light!
- Pour the batter into your prepared pan and smooth the top. Your kitchen will start filling with that fresh citrus scent—a major sign your Southern Lemon Cake is well on its way.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If your cake looks like it’s browning too quickly, tent with foil halfway through.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack. If you want that classic southern lemon drizzle cake finish, you can brush a simple lemon glaze over the warm cake—mix powdered sugar and lemon juice until smooth and pour gently over.
While your Southern Lemon Cake is baking, it’s a perfect time to set the table, brew a fresh pot of coffee, or even prep a fresh fruit salad to go alongside.
One kitchen tip I’ve learned—don’t worry if your cake’s texture feels a little different baking it at elevation or with ingredient swaps. This cake is forgiving and designed to be enjoyed in your style.
If you want to compare texture or give another delicious twist, check out this Southern lemon pound cake recipe that offers a great baseline for moistness.
How I Love to Serve This!
Southern Lemon Cake feels like sunshine on a plate any time of year. For simple meals or weekend treats, here’s how I enjoy it:
- Fresh berries or a dollop of Greek yogurt create an easy, nourishing pairing.
- Drizzle a little honey and toasted nuts on top for a crunchy, sweet twist.
- My go-to Southern Lemon Cake for easy weeknights is sliced and warmed slightly with a scoop of vanilla ice cream when company’s over. Trust me, friends always ask for seconds!
I find this cake works beautifully for Sundays with coffee or as a light, classic southern lemon dessert at family dinners.
A few times, I’ve experimented with seasonal variations—like a sprig of thyme in the drizzle or swapping some lemon for lime zest for a bright twist.
Presentation tip: Serve on a simple white plate with a fresh lemon slice or edible flowers if you want to make it special without effort.
If you’re looking for other ideas that pair perfectly with Southern Lemon Cake, this red velvet cream cheese Bundt cake is an elegant neighbor on your dessert table.
Common Questions Answered
Here are a few things fellow home cooks often ask me about Southern Lemon Cake.
Can I make this Southern Lemon Cake ahead?
Absolutely! It actually tastes even better the next day. Keep it wrapped airtight at room temperature or in the fridge, then slice and serve when ready. I sometimes make it the night before for low-stress hosting.
What if I don’t have buttermilk?
No worries. Remember the simple trick—mix regular milk with a bit of lemon juice and let it rest 5 minutes. That’s enough to give that famous lemon cake with buttermilk tang.
Can I tweak the flavor?
Definitely. Add extra lemon zest if you love zing, or mix in a teaspoon of poppy seeds for a little crunch. Some readers tell me they swapped some lemon juice for orange juice to mix it up; it adds a subtler citrus tone.
Does this Southern Lemon Cake freeze well?
It sure does. Wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the fridge, slice, and serve. Perfect for batch baking.
My Southern Lemon Cake came out denser than expected—what gives?
Overmixing the batter or too much flour can weigh it down. Next time, mix just until combined, and be mindful measuring flour by spooning it into the cup instead of scooping directly.
Can I make this dairy-free?
Yes! Swap buttermilk for any dairy-free milk mixed with lemon juice and use a vegan butter alternative. The texture will be slightly different but still tasty.
What pan is best for Southern Lemon Cake?
I usually stick with a loaf pan for that classic shape, but bundt pans work too. Just watch baking times as bundts may cook faster.
If you want a real southern lemon pound cake recipe for comparison, this version from Divas Can Cook is a trusted go-to.
Final Thoughts
This Southern Lemon Cake holds a special place in my kitchen because it’s my little slice of simplicity and joy. It’s the reminder that nourishing food can be easy and delicious without any pressure.
My Favorite Southern Lemon Cake Tips:
1. Never skip the zest—it’s where the lemon magic happens.
2. Slow and gentle mixing keeps your crumb light.
3. Using the buttermilk or its easy swap makes a big difference in moistness.
I’ve tried variations swapping some lemon juice with lime, adding a poppy seed crunch, and drizzling a light honey glaze instead of classic powdered sugar. But honestly, I return most often to the original old-fashioned southern lemon cake recipe that started it all.
If you’re looking to try your hand at other cakes with nostalgic charm, this French Butter Cake or hidden heart chocolate loaf cake might inspire you next.
I hope my Southern Lemon Cake inspires you to enjoy baking with a relaxed, nourishing vibe. Remember, it’s about making it your own and savoring every bite with no stress.
Happy baking, friend.
Southern Lemon Cake
A moist and tangy Southern Lemon Cake with bright lemon flavor and a tender crumb, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
- Stir in the lemon juice, lemon zest, and vanilla extract until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together powdered sugar and lemon juice until smooth.
- Allow the cake to cool for 10 minutes, then poke holes all over the top with a fork and drizzle the glaze evenly over the warm cake.
- Let the cake cool completely before slicing and serving.
Notes
For an extra burst of flavor, serve the cake with fresh whipped cream and lemon slices.