Lemon Cake Pioneer Woman: A Delicious & Easy Recipe
Short Catchy Intro
So you want cake that tastes like sunshine but takes less effort than a soap opera plot twist. Same. This Lemon Cake Pioneer Woman version is fluffy, tart, and basically sunshine you can slice. It feels a little fancy but behaves like a regular friend who shows up with snacks and zero judgment.
If you like bright desserts that wake up your taste buds without asking for a sweat session, keep reading. Also, if you need a savory buddy for this citrus party, try this bang bang chicken recipe for dinner and dessert combo goals.
Why This Recipe is Awesome
Because it hits every good dessert note. It is tender, lightly tangy, and iced with a lemon glaze that is dangerously drippy. It bakes up reliably even when you ignore your mixer for five seconds. Honestly, it is almost idiot proof and yes I tested that fact.
This cake keeps well and travels well. Need a dessert for company that looks like you tried hard but really you cheated via efficiency skills We got you. Also it uses pantry staples plus a couple of fresh lemons. That means you get high flavor impact for low drama. Win win.
Ingredients Youll Need
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup freshly squeezed lemon juice more or less to reach desired consistency
- 1 tablespoon melted butter
- 1 teaspoon lemon zest
Yes that is a lot of lemon love and yes that is intentional. The glaze uses powdered sugar and more lemon juice so dont be shy with citrus if you like it bright. Also note the butter appears twice once in batter and once small amount for the glaze. Culinary math checks out.
Step by Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl whisk together the flour baking powder baking soda and salt. Set aside.
- In a large mixing bowl cream together the softened butter and granulated sugar until light and fluffy 3 to 5 minutes.
- Beat in the eggs one at a time fully incorporating each before adding the next. Beat in the vegetable oil.
- In a separate small bowl whisk together the buttermilk lemon juice lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Give the batter one final mix just until everything is evenly incorporated. Scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30 to 35 minutes or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
- In a medium bowl whisk together the powdered sugar lemon juice melted butter and lemon zest until smooth. Adjust lemon juice to reach desired consistency.
- Once the cake is completely cool place it on a serving platter. Pour the lemon glaze over the cake spreading it evenly.
- Allow the glaze to set for at least 30 minutes before slicing and serving.
- Garnish the cake with extra lemon zest or a few fresh berries.
Keep it simple and do not overmix. If your batter looks like dense sadness stop mixing. Fold gently and move on.
Common Mistakes to Avoid
- Thinking you dont need to preheat the oven rookie mistake. Start hot or the cake will sulk.
- Overmixing the batter. That turns tender cake into chewy regret. Mix just until combined.
- Putting glaze on a warm cake. The glaze will run away and you will have a sticky pan and less pretty cake. Chill a bit.
- Using bottled lemon juice for zest moments. Fresh zest gives the real pop. Juice is fine bottled in a pinch but fresh zest is non negotiable.
- Skipping the butter softening step. Cold butter fights you and makes the creaming step useless. Soften it or microwave in 5 second bursts until cooperative.
Alternatives & Substitutions
- No buttermilk What now If you dont have buttermilk mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice let sit 5 minutes and use that. It behaves like buttermilk and nobody has to go to the store.
- Want less sugar Reduce the sugar by 1/4 cup if you want it less sweet but know that changes texture a tiny bit. I did it once and survived.
- Need dairy free Use a stick of dairy free butter and swap buttermilk for unsweetened almond milk with a splash of lemon. Texture changes slightly but flavor still sings.
- No fresh lemons Use bottled lemon juice for the glaze in an emergency but skip bottled for the zest. You cannot zest bottled juice. Trust me.
- Want a glaze with more body Add an extra tablespoon of powdered sugar if the glaze looks too runny. If it gets too thick add a touch more lemon juice.
Personal note IMO this cake tastes best with fresh lemons and a cup of something caffeinated. If you want to dress it up add berries or a light dusting of powdered sugar.
FAQ
Q Why does my cake sink in the middle Is the world ending
A Did you open the oven too soon or underbake slightly That often causes sinking. Also overmixing adds too much air which collapses. Bake fully and resist the urge to peek.
Q Can I use margarine instead of butter Well technically yes but why hurt your soul like that Butter adds flavor and structure that margarine cant match. If allergy forces the switch use a good plant based stick.
Q Can I make this in loaf pans Sure split the batter across two loaves and check for doneness at 30 minutes then every 5 minutes after. Adjust bake time accordingly and use the skewer test.
Q How long does this cake keep at room temp A couple of days covered airtight But if your kitchen is warm refrigerate and let come to room temp before serving for best texture.
Q Can I freeze this cake Yes wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight then bring to room temp before glazing for best result.
Q Can I double the recipe for a crowd Absolutely use two pans and check bake time You may need a few extra minutes. Dont overmix.
Q Is lemon zest optional No not really The zest adds essential bright flavor If you skip it you will miss the spark.
Final Thoughts
You made it This cake is a delightful balance of fluffy crumb and lemon zing. It plays nicely at brunch potlucks and last minute dinner parties when you need a dessert that looks like effort but tastes like love. Remember to let the cake cool before glazing and be bold with zest if you love citrus.
Now go impress someone or yourself with your new baking trophy Youve earned it and probably deserve a small victory dance.
Conclusion
If you like this lemon vibe you might enjoy trying a lemon lime spin in the Lemon Lime Pound Cake for more dense buttery goodness. For a tart bar style treat check out this take on Pioneer Woman lemon squares at Pioneer Woman Lemon Bars – Jen Around the World.
Happy baking and remember that a little lemon goes a long way to turning simple into special.
Print
Lemon Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A fluffy and tart lemon cake iced with a dangerously drippy lemon glaze, perfect for any occasion.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup freshly squeezed lemon juice (more or less to reach desired consistency)
- 1 tablespoon melted butter
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3 to 5 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Beat in the vegetable oil.
- In a separate small bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Give the batter one final mix just until everything is evenly incorporated. Scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30 to 35 minutes or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and lemon zest until smooth. Adjust lemon juice to reach desired consistency.
- Once the cake is completely cool, place it on a serving platter. Pour the lemon glaze over the cake, spreading it evenly.
- Allow the glaze to set for at least 30 minutes before slicing and serving. Garnish with extra lemon zest or a few fresh berries.
Notes
Keep the mixing gentle to avoid overmixing the batter. Use fresh lemon juice and zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: lemon cake, fluffy cake, dessert
