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Lemon Cake Pioneer Woman: A Delicious & Easy Recipe

Name: Lemon Cake Pioneer Woman
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 for consistency); 1 tablespoon melted butter; 1 teaspoon lemon zest

This cheerful, buttery lemon cake is the kind of dessert that brightens a weeknight and steals the show at a potluck. Tender crumb, tangy glaze, and a simple method make it approachable for home bakers of any level. If you already enjoy comfort-food mains alongside bold flavors, you might like pairing this cake with dishes like a spicy bang-bang chicken for a memorable, balanced meal.

Why make this recipe
If you’re tired of dense, overly sweet lemon desserts that lack brightness, this cake is perfect because its balance of butter, buttermilk, and fresh lemon gives you a light, tender crumb with a clean citrus finish. The glaze concentrates the lemon flavor without overpowering, so you get refreshing acidity and indulgent richness all at once.

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

Step-by-Step Guide to Making Lemon Cake Pioneer Woman

Preheat and prepare the pan
- Heat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, tapping out any excess flour. You can also line the pan with parchment paper for an easier release.
Whisk the dry ingredients
- In a medium bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk them together until evenly distributed. This simple step helps give the cake a uniform rise.
Cream butter and sugar
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup softened unsalted butter and 2 cups granulated sugar. Beat on medium speed for 3–5 minutes until the mixture is pale and fluffy. Proper creaming traps air that aids in lightness.
Add the eggs and oil
- Add the 4 large eggs one at a time, beating well after each addition so the batter stays emulsified. Then beat in 1/4 cup vegetable oil. The oil helps retain moisture and contributes to a softer crumb than butter alone.
Combine the wet mixture
- In a separate small bowl, whisk together 1/2 cup buttermilk, 1/4 cup freshly squeezed lemon juice, 2 teaspoons lemon zest, and 1 teaspoon vanilla extract. The acidity of the lemon plus buttermilk reacts with the baking soda for extra lift and a tender texture.
Add dry to wet in stages
- Gradually add the dry ingredients to the wet mixture, beginning and ending with the dry ingredients (dry-wet-dry). Mix each addition until just combined; overmixing develops gluten and makes the cake tougher.
Final batter check
- Give the batter one final gentle mix to ensure even distribution. Scrape down the sides and bottom of the bowl so no pockets of flour remain.
Transfer to the pan
- Pour the batter into the prepared 9×13-inch pan, spreading it evenly with a spatula. Smooth the top gently for even baking.
Bake until set
- Bake in the preheated oven for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. Rotate the pan halfway through baking if your oven has hot spots.
Cool briefly then finish cooling
- Let the cake cool in the pan for 10–15 minutes. This brief rest helps the cake settle and makes it easier to invert. Then invert onto a wire rack and allow it to cool completely before glazing.
Make the lemon glaze
- In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup freshly squeezed lemon juice, 1 tablespoon melted butter, and 1 teaspoon lemon zest until smooth. Adjust the lemon juice to reach your desired consistency — thinner for a pourable glaze, thicker for drizzles.
Glaze the cake
- Place the completely cooled cake on a serving platter. Pour the lemon glaze over the cake, using an offset spatula or the back of a spoon to spread it evenly and let it drip down the sides.
Set and garnish
- Allow the glaze to set at room temperature for at least 30 minutes before slicing. Garnish with extra lemon zest or a few fresh berries to add color and contrast.

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.

How the recipe works — a few technical notes

The combination of baking powder and baking soda gives the cake a reliable rise and tender texture. Baking powder handles general lift; the baking soda reacts with the acid (buttermilk + lemon) to create extra lift and open crumb.
Buttermilk helps with tenderness and flavor depth. If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon white vinegar or lemon juice to a 1/2 cup measuring cup and filling the rest with milk; let it stand 5 minutes.
The added vegetable oil keeps the cake moist even after refrigeration, where butter-only cakes can dry out.

Best Way to Store Lemon Cake Pioneer Woman

At room temperature: Cover loosely with plastic wrap or place in an airtight container and keep for up to 2 days. Keep out of direct sunlight and heat.
In the refrigerator: Store in an airtight container for up to 5 days. Chilling will firm the glaze but can be convenient for make-ahead serving.
For longer storage: Freeze sliced portions wrapped tightly in plastic wrap and then foil, or place whole (well wrapped) in the freezer for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.

Serving Suggestions for Lemon Cake Pioneer Woman

Serve slightly chilled or at room temperature with a dollop of lightly sweetened whipped cream or a spoonful of ricotta sweetened with a touch of honey.
Pair with bright berries — raspberries or blueberries work especially well — for a fresh contrast to the rich cake.
For a brunch spread, present slices alongside coffee, sparkling water with a lemon twist, and savory bites like quiche or a simple green salad.

Tips to make Lemon Cake Pioneer Woman
Q: How do I keep it moist?
A: Make sure not to over-bake — check at the 30-minute mark and remove when a skewer shows only a few moist crumbs. The vegetable oil in the batter also helps lock in moisture.

Q: Can I use store-bought lemon juice?
A: Fresh lemon juice yields the brightest flavor, but if needed, use a high-quality bottled lemon juice. You may want to slightly reduce the quantity if it tastes particularly sharp.

Q: Best way to zest a lemon?
A: Use a microplane for the finest zest that distributes well in the cake batter and glaze. Avoid the white pith — it’s bitter.

Variations

Citrus swap (bullet format): Replace half the lemon juice with orange juice and add 1 teaspoon orange zest for a mellower citrus cake that’s still bright but less tangy.
Pound-cake style (paragraph): For a denser, more traditional pound cake texture, increase the butter to 1 1/2 cups and reduce the oil to 2 tablespoons; use the same sugar and egg quantities but mix at a slightly lower speed to integrate air more slowly. Bake in a loaf or bundt pan and lengthen the bake time until the center tests clean.

Troubleshooting and common adjustments

If the cake is sinking in the middle: This often happens when the center is underbaked. Check for doneness with a skewer near the center and bake a few minutes more if needed. Also avoid opening the oven door frequently during the first part of baking.
If the cake tastes flat: Make sure your baking powder and baking soda are fresh; they lose potency over time. Also, fresh lemon juice and zest are key to good citrus flavor.
If the glaze is too runny: Add more powdered sugar a tablespoon at a time until you reach a thicker consistency. If it’s too thick, thin with a few drops of lemon juice, not water, to preserve flavor.

FAQs
Q: Can I make this cake in a bundt pan?
A: Yes. If you switch to a bundt pan, reduce the oven temperature by 25°F and increase the baking time — start checking at 40–45 minutes and expect up to 60 minutes depending on the pan size and batter depth.

Q: How can I make this gluten-free?
A: Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture may be slightly different, but the lemon profile will remain.

Q: Can I use low-fat buttermilk or milk?
A: You can use low-fat buttermilk, though whole-milk buttermilk yields a richer flavor. If using regular milk as a substitute, add a splash of vinegar or lemon juice to mimic the acidity.

What is the best way to glaze so it looks professional?
- Start with a slightly thinner glaze to allow it to drip naturally, then add a second, thicker pass for visual contrast once the first layer has partially set.

Q: Is this cake freezer-friendly?
A: Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving for the best texture.

Final notes and ideas for presentation

For a simple, elegant presentation, slice the cake into uniform squares and dust the edges with extra powdered sugar. Garnish each slice with a micro-zest of lemon and a small sprig of mint if you like.
For a summer party, serve squares on a chilled platter with bowls of mixed berries and whipped cream so guests can customize their portions.

Conclusion

If you want a similar lemon-forward loaf with a slightly different texture and presentation, check out this version from The Pioneer Woman: Lemon Lime Pound Cake – The Pioneer Woman. For another beloved lemon cake riff that home bakers rave about, see A Lemon Cake to Die for!.

Enjoy baking — this cake is forgiving, bright, and perfect for sharing.